My CSA box last week included some gorgeous spring peas. They were so sweet and delicious I was popping them like candy until I suddenly realized I'd eaten half the bag and figured I should share. That's when the idea of making my mum's spring pasta with cream sauce, peas and ham came to me. I've been really good with my diet lately and G has largely been deprived of pasta so I figured why not!
The dish is great with frozen peas but using fresh peas elevates it to the sublime. Really, truly delicious. So good I can't keep it to myself so I'm sharing it with all my friends from Presto Pasta Nights, hosted this week by Mansi of Fun & Food Cafe.
See you Friday at Mansi's roundup!
Pasta in cream sauce with ham and spring peas
500 gr medium to large tube pasta (I used paccheri but penne or rigatoni would be great)
125 ml (1/2 cup) cream (18% works nicely)
1 cup peas, fresh or frozen
3 slices cooked ham, diced
1 tsp olive oil
salt to taste
Heat olive oil in a small skillet and saute ham until slightly golden around the edges. Add cream and bring to a boil. Turn down heat and simmer for 2-3 minutes until thickened slightly. Add peas and simmer for 2 minutes. The sauce will seem a bit thin but will thicken up when tossed with the pasta.
While sauce is cooking, cook pasta according to package directions. Drain and add to skillet with sauce and toss. Serve immediately.