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Pasta with Peas, Ham & Cream
This dish is great for when very fresh and very young peas become available in spring at your nearest farmers' market.
Ingredients (Serves 4 to 6)
| 1 lb | pasta (sea shells or penne) |
| 2 lbs | fresh peas in their pods (or 1 cup thawed frozen peas) |
| 4 tbsp | (1/2 stick) butter |
| 1/2 cup | chopped onion |
| 1/4 lb | ham, cut into strips less than 1/4-inch wide |
| 1/2 cup | 35% cream |
| 1/3 cup | freshly grated Parmigiano-Reggiano cheese |
Instructions
- If using fresh peas, shell and soak in a basin of cold water for a few minutes, then drain.
- Put a large pot of water on to boil for your pasta.
- Put 2 tablespoons butter in medium saucepan, add peas and 1/4 cup water, and turn on heat to medium high. When water reaches the boil, adjust heat to cook at a steady but gentle simmer. After 10 minutes, add some salt. Cook until the peas are tender.
- While peas are cooking, put remaining 2 tablespoons of butter and chopped onion into a 10-inch skillet on medium high heat. Cook stirring frequently, until it becomes a light gold colour, then add strips of ham. Cook, stirring, for about a minute.
- Add peas to the skillet, and cook for 5 minutes at medium heat, turning them over from time to time to coat well.
- Swirl in cream, taste and correct for salt. Add very liberal grindings of black pepper. Turn the heat to high, and cook down the cream, stirring frequently, until it is reduced to a dense consistency.
- Cook and drain pasta and toss immediately and thoroughly with sauce, mixing in grated Parmesan. To enhance flavour more, swirl another tablespoon of butter into the pasta (optional).
*Find this and other great recipes in…
Marcella Cucina
By Marcella Hazan
Hailed the queen of Italian cooking in America, Marcella Hazan is back with her finest cookbook yet. Filled with the passion and personality of its author, it is a book not only of fine food and its careful preparation but of personal reminiscences and penetrating commentary about the sensual pleasure of food and its place in our lives.
*This recipe has been adapted from its original.
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Super Eleni writes:
I came across this recipe at a perfect time, there was a bit of leftover ham in my fridge that I wanted to use up. I altered the recipe quite a bit, omitted olives because hubby hates them, no peas so I used frozen corn, I used fresh spaghettini pasta because we love spaghettini! It was DELICIOUS! I can't imagine how fattening this recipe is!
—posted January 12, 2007 at 1:47 p.m.
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