This Ham and Pea Pasta takes advantage of classic flavour combinations to create an easy pasta dinner that can look all sorts of fancy!
Pea Pasta Sauce.
Tomatoes are the obvious first thought when it comes to pasta sauces but I have a thing for peas.
I love ’em, their sweet and fresh flavour is perfect alongside the smoky ham in this delicious but simple pasta recipe.
As far as food combinations go pea and ham is as close as you can get to perfection if you ask me.
It will also not be the last!
Using a pea puree as a sauce may seem unusual but it works really well.
It is fairly light yet creamy and still coats the pasta well, this puree is also the one I serve with my deep fried goats cheese.
This recipe works exceptionally well with two types of pasta.
Tubes and wide ribbons, it has a thick and rich sauce that is great at filling nooks and crannies.
Here I plate it with penne rigatoni, but pappardelle or tagliatelle would work equally well.
Just remember to salt your pasta water properly, at least a tablespoon of salt for 4 litres (1 gallon) of cooking water.
I typically use frozen peas although this is so very good with peas fresh from the garden.
As for the flowers, ain’t they pretty?
But they also add flavour, lilac flowers add an almost citrus flavour to the dish along with a slight bitterness. This is a perfect for the sweet peas and salty ham.
But don’t worry if your lilac bush has no flowers, I make this dish all year round without them.
Regular readers will know I have a thing about pasta presentation… In fact just food presentation!
Of course you can just chuck this in a bowl and it will taste great.
But I would still keep some peas behind and dress with the ham and peas rather than mix everything together.
I cook for two and like to make our food look as good as it tastes.
It needn’t take long and if you are getting creative take a picture and share it with me on Instagram, I’d love to see what you are doing.
A pea puree is an unusual sauce for pasta but it works so well in this pea and ham pasta recipe. It makes for a delightfully light sauce perfect for a spring quick meal.
- 150 g (1.5 Cups) Penne Rigatoni
- 150 g (1 Cup) Smoked Ham
- 150 g (1 Cup) Frozen Peas
- 125 ml (1/2 Cup) Double Cream
- 1 Tbsp Cooking Oil
- 35 g (1/3 Cup) Parmesan Cheese
- Salt and Pepper
- Lilac Flowers for Garnish (Optional)
- Bring a large pan of generously salted water to the boil.
- Cut the ham into 1cm cubes.
- Place the peas in a colander and drop them into the boiling water for 2 minutes.
- Refresh the peas in cold water, reserving around 35g for garnish.
- Place the remaining peas in a blender with the double cream and blend to a smooth puree.
- Add the pasta to the boiling water and cook as per the instructions, this should take no longer than 12 minutes.
- Heat the cooking oil in a frying pan over a medium heat and gently cook off the ham.
- Remove the ham from the frying pan and set aside, pour in the pea puree and add the parmesan cheese.
- Drain and add the pasta to the pea puree and stir to coat.
- Plate up beginning with a pool of the puree, followed by the pasta and dress with peas and the fried ham cubes.
- The lilac flowers are an optional extra but taste great!
Amount Per Serving: Calories: 639Total Fat: 32gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 84mgSodium: 1117mgCarbohydrates: 59gFiber: 6gSugar: 5gProtein: 30g
Calorific details are provided by a third-party application and are to be used as indicative figures only.