400 g (13 oz) rotini
250 g (8 oz) broccoli florets
30 g (1 oz) butter
250 g (8 oz) ham, cut into strips
2 cloves garlic, crushed
6 green onions, chopped
200 g (6 1/2 oz) mushrooms, sliced
1 cup thick/heavy cream
1/2 cup chopped fresh Italian parsley
Cook the pasta in a large pot of boiling salted water until al dente. Drain well and return to the pot, to keep it warm.
Cook the broccoli in a small pot of boiling salted water for 2 minutes, until just about tender, then drain.
Heat the butter in a large pan.
Add the ham and stir over medium heat for 5-7 minutes, until lightly browned.
Add the garlic, green onion and mushrooms and stir for 3-4 minutes.
Add the pasta, broccoli, cream and parsley and stir for 3-5 minutes on medium-low heat.
Remove from the heat, serve in warm plates and top with grated Parmesan and fresh ground black pepper to taste.