Ham and Spring Pea Pasta with Lemon Butter
Ingredients
- 12 ouncespasta (any short shape (penne, rigatoni, etc.))
- 6 ouncesham (sliced thick-cut or steak-style)
- 1½ cupsfrozen peas
- 3 tablespoonsbutter
- 1lemon
- 2 clovesgarlic
- 1 smallshallot
- ·salt
- ·black pepper
- ½ cupparmesan cheese (grated)
Prep
- 01
Mince 2 cloves garlic
- 02
Mince 1 small shallot
- 03
Grate 1/2 cup parmesan cheese
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Add frozen peas in the last 2 minutes of cooking. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, cut ham into bite-sized chunks or strips.
- 03
In a large skillet over medium heat, melt butter. Add minced garlic and shallot, stirring for 1 minute until fragrant.
- 04
Add ham to the skillet and cook for 2–3 minutes, stirring gently, until warmed through.
- 05
Add cooked pasta and peas to the skillet. Juice the lemon and pour the juice in. Add 1/2 cup reserved pasta water to create a light sauce, tossing gently to combine.
- 06
Season with salt and black pepper to taste. Add a splash more pasta water if the dish looks dry. Top with parmesan and serve immediately.
Swap frozen peas for fresh asparagus (cut into 2-inch pieces) or fresh spring vegetables in season. Ham can be replaced with prosciutto for a more delicate flavor.