Italian
Ham & Pea Parmesan Pasta
Golden-edged ham and sweet peas coat short pasta in a glossy Parmesan sauce brightened with a touch of fresh lemon.
4 servings · 7 minutes prep · 18 minutes cook
Ingredients
Pasta
- 12 oz, short pasta, such as shells or fusilli
- 1 tbsp
- 8 oz, cut into 1/2-inch (1.25 cm) cubes
- 1 cup
- 1/2 tsp, freshly ground
- 1 tbsp
- 3/4 cup, finely grated, plus more for serving if desired
- 1 tsp, freshly squeezed
- as needed, preferably Diamond Crystal, for the pasta water and final seasoning
- 1 1/2 cups, reserved immediately before draining; use as needed
Directions
Cook the Pasta
- Bring a large pot of water lightly seasoned with kosher salt to a boil. Cook pasta until just al dente, adding frozen peas for the final 2 minutes. Reserve pasta water, then drain the pasta and peas.
Brown the Ham
- Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. Add cooked ham in an even layer and cook undisturbed for 2 minutes. Toss and cook until browned at several edges but still juicy, about 2 minutes more. Stir in black pepper, then remove the skillet from the heat.
Finish the Pasta
- Add the hot pasta and peas to the skillet with unsalted butter and 1/2 cup of the reserved pasta water. Set over low heat and toss until the butter melts and the pasta is lightly coated, about 1 minute.
- Remove the skillet from the heat and let the bubbling subside for 30 seconds. Add parmesan in three additions, tossing vigorously after each. Add more reserved pasta water a splash at a time until the sauce is smooth and glossy. Stir in lemon juice, taste, adjust with the kosher salt already listed if needed, and serve immediately with extra Parmesan, if desired.
