Gruyère and Ham Pasta

In a large saucepan, over medium heat, melt butter then sprinkle melted butter with flour; cook, stirring, for 1 minute.

Whisk in milk; cook, whisking, until the mixture is thick enough to coat spoon, about 7 minutes.

Add salt, dried thyme and pepper.

Stir in cheese, onion and mustard; cook, stirring, until cheese is melted.

Meanwhile, in a large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return pasta to pot. Add sauce, peas, ham and tomatoes; toss to combine and heat through.

Optional: add 2 cups of chopped, fresh spinach into the final step and heat until it’s wilted.