Creamy Pasta with Ham and Peas
Simple, satisfying and a great way to use that leftover ham. We love to use mafalde corte or campanelle pasta for their interesting shape that cream sauces love to cling to; penne will work as well. This quick and easy dinner provides that neighborhood Italian trattoria quality.
Yield 6 servings
Ingredients
12 ounces short pasta, such as mafalde corte or campanelle
1/4 cup butter, divided use
1/2 cup minced onion
2 large cloves garlic, minced
1/2 cup fresh peas (frozen peas are a good substitute)
1/2 cup julienned ham (1-inch lengths)
3/4 cup heavy cream Parmigiano Reggiano cheese, plus more for the table
Freshly ground black pepper, to taste +
| 1 | Cook pasta according to package directions. Drain, reserving 1 cup of pasta water. |
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| 2 | Meanwhile, in large deep skillet over medium high heat, melt 2 tablespoons butter. |
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| 3 | Add onions and sauté for 5 minutes or so, until onion starts to soften. Stir in garlic and cook for 30 seconds longer. |
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| 4 | Add peas and 1/4 cup of the pasta water to the onion mixture, and stir for 2 minutes. Add ham and cream, bring to a boil, and immediately reduce to a simmer. |
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| 5 | Add remaining butter to cream sauce, then add pasta. Sprinkle with half of the parmesan, a generous amount of black pepper and toss. Top with remaining parmesan and serve. |
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notes
Asparagus is a good substitute for peas. Cut into 1/4 inch slices and proceed as written.
