Cook the pasta in salted boiling water for 2 minutes less than the packet states.

Meanwhile, in a large frying pan heat a little bit of cooking oil over a medium to high heat. Add the diced onion and cook for a few minutes, until it softens.

Chuck in the garlic and ham then cook for a few more minutes, stirring occasionally.

Pour in the chicken stock, then add the frozen peas.

Once the pasta is cooked, drain it, but keep some of the pasta water. Add the pasta into the pan along with the crème fraiche, grated parmesan, and the zest and the juice of half of the lemon.

Stir well and cook until it thickens, if it needs loosening up at all just add a splash of the pasta water.

Taste for seasoning, then sprinkle in the chopped parsley and stir well. Dish it up and finish with more grated parmesan.