Step 1 Pop the pasta into a pan of boiling water and cook for 10 minutes, stirring a few times during cooking. Add the peas for the last 3 minutes of the cooking time. Drain and reserve 200ml of the cooking liquid.

Step 2 Heat the olive oil in a heavy based pan over a low heat. Add the shallot and cook gently for 2 mins before adding the garlic for a further 2 mins. Add the wine and simmer for 2 minutes.

Step 3 Add 100g of the cream cheese and salt to the reserved pasta water and whisk until smooth. Add along with half the basil to the shallot mixture in the pan and immediately remove from the heat.

Step 4 Add the cream cheese mixture to the ham, pasta and peas and decant to a large, warmed serving bowl. Dollop the rest of the cream cheese on top and lightly stir through leaving it roughly dispersed but not fully mixed in. Add the rest of the basil and sprinkle with the grated Parmesan. Serve immediately.