Ham and Pea Pasta

Build the Meal Around Ham and Pea Pasta

• Green salad
• Garlic bread
• Roast tomatoes

How to Make Ham and Pea Pasta

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1. Boil the penne in well-salted water for 2 minutes less than the packet says. Add the peas and cook for 2 minutes more. Keep a mug of the water, then drain.

   Mark done Start 2 min timer

2. Melt the butter in the empty pan over medium heat, add the garlic and cook for 30 seconds. Pour in the cream and simmer for 2 minutes.

   Mark done Start 30 sec timer

3. Add the pasta and peas, the ham, half the parmesan and a splash of the pasta water. Toss for 1 minute until glossy.

   Mark done Start 1 min timer

4. Season with the pepper, taste for salt and serve with the remaining parmesan.

   Mark done

A Few Notes

Keep a mug of pasta water; it loosens the sauce without thinning it.

Taste before adding salt, since ham and parmesan are both salty.

If the sauce looks tight, add water a spoonful at a time.

If You're Missing Something

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Leftovers

Keeps in the fridge for up to 2 days. Reheat with a splash of milk or water to loosen the sauce.

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.