Pasta with Peas, Ham and Cream Sauce
Italian pasta dish combining frozen peas, cooked ham, and a creamy tomato sauce enriched with butter and fresh parsley. The pasta cooks separately then finishes in the pan with the sauce, creating a cohesive dish served with grated Parmesan cheese.
Ingredients
- 11 oz pasta, whole
- 7 oz frozen peas, thawed or frozenfresh peas1:1vegetable
seasonal alternative
- 3 ½ oz cooked ham, cut into strips or cubespancetta1:0.75meat
adds smokier flavor
- 14 tbsp heavy cream, whole milk product
- fresh parsley, chopped(optional)
- 1 tbsp tomato paste, whole
- 2 tbsp butter, whole
- 1 oz onion, chopped
- 1 clove garlic, peeled and whole
- Parmesan cheese, grated(optional)
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Melt butter in a pan and add chopped onion and a whole peeled garlic clove, cooking until fragrant for a couple of minutes
- 2
Cut the cooked ham into strips or small cubes and add to the pan with the peas, salt, and pepper, stirring well
- 3
Pour in half a glass of water and add the tomato paste, cover with a lid and simmer until the peas are tender, adding more water as needed
- 4
About two to three minutes before the peas finish cooking, stir in the cream and chopped parsley
- 5
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until done
- 6
Drain the pasta and transfer directly to the pan with the sauce, toss over heat until well combined
- 7
Divide into bowls and top generously with grated Parmesan cheese
Tips
Using a whole slice of prosciutto cut into cubes yields better texture than pre-sliced ham strips
Keep the lid on while simmering peas to ensure they cook evenly and retain moisture
Good to Know
Refrigerate leftover sauce covered for up to two days; reheat gently with additional cream. Cooked pasta does not store well with sauce.
Prepare the sauce through step 3 up to one day ahead; reheat and finish with cream and parsley when ready to serve
Serve immediately after tossing pasta with sauce; add Parmesan at the table
Common Mistakes
Overseason the peas before tasting final sauce as Parmesan will add saltiness
Add cream too early to avoid curdling or breaking the sauce
Skip stirring frequently to prevent cream from splitting