Pasta with Ham and Peas

Great use for leftover ham! Quick and easy, ham and peas with pasta, cream, and Parmesan.

Main Course
  • 3/4 pound fusili pasta
  • Salt
  • 2 Tbsp butter
  • 3 garlic cloves, minced (about 1 Tbsp)
  • 1 1/2 cups diced ham
  • 1 1/2 cups frozen peas
  • 1/2 cup cream
  • 1 cup of pasta cooking water (reserved from cooking the pasta)
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon lemon zest

Special equipment:
  • 6 ramekins or custard cups (each 1/2 cup, 125 ml capacity)
  • Roasting pan or other baking dish large enough to hold all the cups.
  • Heat 4 quarts of water and 2 Tbsp salt in a large pot for the pasta. Once the water starts to boil, add the pasta and cook at a rolling boil, uncovered, until al dente, cooked through, but still a little firm to the bite (the low end of the cooking times given on the package). Drain, reserving 1 cup of the pasta cooking water.
  • While you are cooking the pasta, heat the butter in a medium skillet on medium heat until melted. Add the minced garlic and cook for 1 to 2 minutes. Stir in the ham and the frozen peas.
  • Stir in 1 cup of the pasta cooking water which will help  thaw the peas. Stir in  1/2 cup of cream, Parmesan cheese, salt, pepper, and lemon zest.
  • When the pasta is ready, toss it with the sauce in a serving bowl and serve.

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