Best Pasta With 15 Minute Ham Pea And Cream Sauce Recipes

Ham and Peas Pasta with Garlic Parmesan Cream Sauce image

Provided by Chungah Rhee

Categories entree

Yield 4 servings

Number Of Ingredients 13

8 ounces SimplyNature Organic Spaghetti
1/4 cup Countryside Creamery unsalted butter
4 cloves garlic, minced
2 tablespoons Baker's Corner all-purpose flour
1 cup Chef's Cupboard chicken broth, or more, as needed
1 teaspoon Stonemill dried thyme
1/2 teaspoon Stonemill dried basil
1/2 cup Countryside Creamery half and half
1/2 cup freshly grated Priano Parmesan
Kosher salt and freshly ground black pepper, to taste
2 cups chopped Appleton Farms Spiral Sliced Hickory Smoked Honey Ham
1 cup Season's Choice Frozen Sweet Peas
2 tablespoons chopped fresh parsley leaves

Steps:

In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Stir in spaghetti, ham and peas, and gently toss to combine. Serve immediately, garnished with parsley, if desired.

Pasta with Ham, Peas, and Cream image

Yield makes 4 servings

Number Of Ingredients 7

Salt and black pepper to taste
1 cup peas, fresh or frozen
2 tablespoons butter
2 ounces ham, preferably prosciutto, roughly chopped
1/2 cup heavy cream
1 pound linguine, fettuccine, or other long pasta
1/2 cup freshly grated Parmesan cheese, or more to taste

Steps:

Bring both a large and a small pot of water to a boil; salt them both. In the small pot, cook the peas until tender, 3 or 4 minutes. Drain and set aside. Put the butter in a medium skillet over medium heat; when it melts, add the ham and cook for about a minute. Stir in the peas, the cream, a pinch of salt, and a fair amount of black pepper. Turn the heat to low; keep warm, stirring occasionally, while you cook the pasta.
Cook the pasta until tender but not mushy; drain, reserving about a cup of the cooking liquid. Toss the pasta with the cream mixture; if it seems too thick, add a little of the reserved cooking water. Stir in the Parmesan, taste and adjust the seasoning, and serve.