Pasta Bows with Broccoli, Ham & Creamy Wholegrain Mustard Sauce

Serves 3


  • 3 size 7 Big Paddock eggs
  • 2 size 7 Big Paddock yolks
  • 1 leek, thinly sliced
  • 1 tablespoon oil
  • ⅓ cup grated parmesan cheese
  • 1 teaspoon wholegrain mustard
  • 1 head broccoli – approx 2 cups when cut in small florets
  • ½ cup baby peas
  • 150g ham cut in thin strips (shaved ham is fine)
  • ½ cup of the water the pasta was cooked in
  • Black pepper
  • Parmesan cheese for sprinkling
  • Dried pasta bows for 4 people


  1. In a non-stick frying pan, gently fry the leek until soft.
  2. While the leek is cooking boil the pasta according to the packet directions.
  3. Boil or microwave the broccoli and peas until tender.
  4. Lightly beat the eggs and egg yolks with the parmesan and set aside.
  5. When the leek is soft and turning golden, toss in the ham strips and wholegrain mustard.
  6. When the pasta is cooked, drain it reserving ½ a cup of the cooking liquid.
  7. Pour the drained pasta back into the pot and add the vegetables and ham.
  8. Stir in the egg mixture with enough of the cooking liquid to create a creamy sauce.
  9. Mix gently until the pasta is coated, taking care not to scramble the eggs.

Serving suggestions

Serve with extra parmesan.