In a large saucepan of boiling salted water cook the pasta as per packet instructions until al dente. Drain through a colander or sieve reserving 250ml of the cooking water.
Return the saucepan to the heat. Add the cream and 200ml pasta water. Bring to the boil. Then stir through the chopped ham, peas, spinach and spices. Allow to simmer for a couple of minutes, stirring all the time. Add in the grated cheese and the cooked pasta. Stir gently until the pasta is coated in the sauce. Add more of the cooking water if the sauce is too thick.
Transfer the pasta to warm serving bowls. Sprinkle over the basil and serve with a green salad.