by Diana Rattray
This 30-minute pasta dish can be made with shells or orecchiette pasta, or use another shape, like cavatelli or elbows. The simple combination of diced cooked ham, peas, cream, and Parmesan cheese is easy and delicious. For a meat-free meal, replace the ham with sliced sauteed mushrooms. Or use diced cooked bacon instead of ham for a smoky flavor.
Orecchiette Pasta With Ham and Peas
Orecchiette pasta is combined with cream, Parmesan cheese, diced ham, and peas. The recipe is a snap to prepare, and the dish is delicious.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Pasta
Ingredients
Scale
- 8 ounces orecchiette pasta (or medium shells, cavatelli, or elbows)
- 8 ounces cooked ham, diced
- 1 tablespoon butter
- 3/4 cup whipping cream
- 10 ounces frozen peas
- 3/4 cup freshly grated Parmesan cheese plus more for serving
- 1/4 cup chopped fresh parsley (divided use)
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta in a large pot of boiling salted water following package directions. Drain the pasta thoroughly in a colander. Return the pasta to the pot and set aside.
- Melt the butter in a medium saucepan over medium heat. Add the diced ham and cook until lightly browned, stirring frequently. Add the cream and peas. Bring the mixture to a simmer. Continue cooking for 3 to 4 minutes, or just until the peas are tender. Add 3/4 cup of Parmesan cheese and cook, stirring, until the cheese has melted, about 2 minutes. Add about half of the chopped parsley and stir to blend.
- Pour the sauce over the pasta and toss until thoroughly coated. Add salt and pepper, to taste.
- Put the pasta mixture in a serving bowl and sprinkle with the remaining chopped parsley.
- Serve the pasta with extra Parmesan for sprinkling.
