Roasted Garlic Alfredo Pasta

Method

Preheat oven to 170°C.

Put the garlic into a roasting dish and bake for 30–45 minutes, or until the garlic cloves feel tender when squeezed.

Turn off the heat and allow the garlic to cool in the oven.

Heat the cream, milk, onion and bay leaf in a pan over medium heat, or until almost simmering (don’t boil).

Set aside for 10 minutes for flavours to infuse, then strain through a fine sieve into a jug.

Heat the butter in a saucepan over medium heat until melted and foaming.

Add flour and cook, stirring, for 1 minute and gradually add the cream mixture and keep stirring to prevent lumps forming.

Reduce the heat and stir in the pasta, peas, ham, lemon zest and juice and half of the cheese.

Squeeze the garlic cloves out of their papery cases, mash with a fork and add to the creamy sauce.

Season with salt and pepper and warm through.

Scatter the remaining cheese on top before serving.