Best Pea And Ham Pasta Sauce Recipes

PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE

Pasta with 15-Minute Ham, Pea, and Cream Sauce image

Grated lemon zest gives this creamy classic a hit of bright flavor and a little added flair.

Provided by Mindy Fox

Categories Milk/Cream Pasta Kid-Friendly Quick & Easy Ham Pea Small Plates

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

1 pound farfalle or other short pasta
Kosher salt
3 tablespoons olive oil
1 cup thinly sliced shallots (about 2 large)
4 ounces thick-cut ham (about 4 slices), cut into thin strips
1 cup frozen or fresh shelled peas
1 cup heavy cream
1 tablespoon plus 1 1/2 teaspoons finely grated lemon zest (from about 1 large lemon)
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
Freshly ground black pepper
Freshly grated Parmesan (for serving)

Steps:

Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

PEA AND HAM PASTA SAUCE

Pea and ham pasta sauce image

I've been making this pasta sauce for years. It's a good way to use up left-over ham and it's fairly quick and colourful. I like it over tortellini, but shells or spirals are OK too.

Provided by JustJanS

Categories Ham

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons oil
1 clove garlic, crushed
1 small onion, finely chopped
250 g diced ham
2 tablespoons tomato paste
1/2 cup white wine or 1/2 cup chicken stock
1 (440 g) can crushed tomatoes
1 cup frozen peas, defrosted under running hot water
fresh ground black pepper
1/2 cup light cream
2 tablespoons chopped basil
parmesan cheese, shaved or grated to serve

Steps:

Heat the oil in a frypan, and saute the onion and garlic over medium heat until softened, about 5 minutes.
Add the diced ham and saute a further 2 minutes or so.
Add the tomato paste, and cook stirring for 2 minutes, then pour in the wine or stock.
If I'm using wine, I like to reduce it a little.
Now add the crushed tomatoes, peas and freshly ground black pepper and simmer for about 10 minutes.
No longer though or the peas lose their fresh green colour.
Add the cream and reheat gently, then stir through the chopped basil before serving.
Offer Parmesan cheese at the table.

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