Careful, you may eat the whole thing in one day. It’s that good.
It’s also pretty cheap and very versatile: change the peas for whatever is available to you, use chickpeas instead of the ham or even add eggs (you might have to cook the pie a bit longer though). Chicken and sauteed mushrooms could work well too – maybe with a little bit of pepper flakes?
2 cups frozen peas – no need to thaw
1 1/2 cups ham, diced
12-ounces long pasta like spaghetti – I like capellini
2 tbsp butter
1/4 cup all purpose flour
2 1/2 cups milk
1/4 tsp freshly grated nutmeg
salt and pepper, to taste
4-oz Fontina cheese grated or cut into strips
1/4 cup Parmesan cheese
Preheat oven to 350F and bring a large pot of water to a boil. Grease a 9×13-inch baking dish.
Cook the pasta in the large pot of boiling water for about 6 minutes, or until al dente. Drain and set aside.
In another medium-sized sauce pan, melt remaining 2 tbsp butter over medium heat. Stirring constantly, whisk in the flour until smooth, then gradually whisk in the milk. Add nutmeg, salt and pepper, to taste, then remove from heat and toss with peas.
Layer 1/3 of pasta in the bottom of the baking dish. Top with 1/3 of the cheese, 1/2 cup ham and 1/3 of the sauce with peas. Repeat two more times, then sprinkle top of dish with 1/4 cup Parmesan cheese. Bake for 20 minutes, or until bubbly and lightly browned on top.