Creamy Lemon Pasta with Ham and Peas
Ingredients
The pasta
-
12
ounces
orecchiette
-
Kosher salt
The sauce
-
4
tablespoons
unsalted butter
-
6
ounces
thickly-sliced ham, diced
-
1 ½
cups
heavy cream
-
2
lemons
1 zested
-
1
cup
Parmesan cheese, grated
-
1
cup
peas, fresh or frozen
-
¼ – ⅓
cup
chives, finely chopped
Instructions
- 1. Boil water in a large pot, season with salt, and cook the orecchiette until al dente. Reserve ½ cup of pasta water before draining.
- 2. In a skillet, melt 3 tablespoons of butter over medium heat, add the ham, and cook until browned. Remove the ham and set aside.
- 3. In the same skillet, add the cream and bring to a simmer, cooking for about 5 minutes to thicken.
- 4. Stir in the remaining butter, lemon zest, salt, pasta water, and Parmesan cheese until combined.
- 5. Add the cooked pasta, peas, and ham to the sauce, tossing to coat. Adjust consistency with more pasta water if needed.
- 6. Serve topped with chives, additional lemon zest, and more grated Parmesan.
Nutrition Facts (estimated)
Servings
6
Calories
644
Total fat
39g
Total carbohydrates
51g
Total protein
23g
Sodium
626mg
Cholesterol
116mg
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