Pasta with Ham and Peas in a Lemon Cream Sauce, (Pappardelle al Limone) A beautiful pasta dish that’s so special in flavor that you’ll want to make it over and over. Perfect for entertaining, you’ll be savoring every single creamy bite.
If you’re looking for creamy easy pasta dishes, take a look at this recipe for Hatch Green Chile Pasta with Chicken and Spinach.
What You Can Expect From This Recipe
Using a ham steak from the supermarket, and frozen peas makes this a very easy pasta dinner. Easy enough for a weeknight and classy enough to serve to guests. So easy, you hardly have to set down your glass of wine while you prepare it.
And the sauce? A garlic infused lemon cream sauce that again, is very easy to make, and so very luscious. All you need to make this creamy sauce is a skillet, diced garlic, cream and lemon zest. A hands-off simmer and you’re ready to stir in the ham, cooked pasta and those pretty green peas.
This pasta dish is a great way to use leftover ham, but don’t forget about those ham steaks at the store.
We like low sodium Kentucky Legend ham steak . I’ve also used a variety of ham steak brands from Whole Foods and have been very pleased with the flavor. And of course, left over honey baked ham would send this over the top.
The peas need no introduction, straight from the freezer, their dependable sweet flavor will blend effortlessly with this dish. Don’t we all have a weakness for peas and pasta?
If you’re in the mood for a creamy delectable pasta entree, this pasta with lemon cream sauce could be your go to recipe.
Ingredients You’ll Need
- Pasta: You’ll love using pappardelle pasta for this recipe. Pappardelle is a wide, flat, ribbon noodle that is traditionally served with rich heavy sauces. It’s sturdiness will even hold up to under sauces that are heavy with stew or roasts. For this dish, it brings a dramatic and elegant flair to the lemon cream sauce.
- Heavy Cream: Or Half and Half. You’ll be happier with the results if you use cream.
- Ham Steak: Look at the label. Purchase a ham steak that’s fully cooked. There are a couple of brands out there that are not cooked. The only time I purchase the brand that is not cooked, is when I prepare my recipe for Grilled Ham Steak.
Ingredient Substitutions
- Pasta Substitutions: Spaghetti noodles, fettuccine, bucatini or even fusili or rotini would work. Avoid egg noodles or angel hair pasta, they’re simply too delicate and would get lost in the dish.
Step by Step Instructions, It’s Easy
Make The Lemon Cream Sauce
- Step 1: Melt the butter in a large skillet over medium heat. Add garlic and saute until garlic is fragrant , about 30 seconds. Add the crushed red chili flakes and stir.
- Step 2: Add cream and lemon zest. Gently bring to a simmer. Simmer uncovered over very low heat for about 10 minutes. In the meantime, start cooking pappardelle pasta according to package instructions.
- Step 3: Slice the ham into matchstick pieces. Add the cooked pasta, ham and peas to the lemon cream sauce.
- Step 4: Use whatever utensil works best to you to stir until very well combined. Serve immediately.
What To Serve It With
- This is such a hearty meal that a simple Accompaniment Salad would make a perfect side dish.
Tips for Success
- You’ll be happier with the creamy end result if you use heavy cream rather than half and half. But since we’re using only lemon zest, and not lemon juice, the half and half should not curdle or break if you keep the heat on very low.
- The last time I made this recipe the store didn’t have heavy cream, so I used half and half and added two spoonfuls of ricotta cheese that I had on hand. Probably about ½ cup. I liked that combo.
- Scoop out about ½ cup of the pasta water before draining cooked pasta. It works like a charm when reheating leftovers. Drizzling a little bit over the pasta before reheating will bring back a little bit of that creaminess.
- The peas don’t have to be completely thawed. Just set them out before you start the recipe. They’re so delicate that the heat of the pasta and lemon cream sauce will heat them.
- Use this lemon cream sauce for pasta on just a simple bowl of spaghetti noodles or angel hair pasta. With just a little cracked pepper, it’s a lovely simple dinner.
Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.
Storage
Pasta with ham and peas is best served and eaten right away and hot! If you have leftovers, store in an air-tight container in the refrigerator for up to 3 days.
To reheat, I like using the microwave’s 50% power feature. Reheat in 30 second increments until warmed.
I’m not a fan of freezing creamy pasta dishes. Once thawed, the texture is compromised and the sauce may be broken.
Recipe for Pasta with Ham and Peas
Pasta, ham and peas are such a great combination for a Spring pasta dinner, but please feel free to make this year round. It’s a hearty pasta dish that will wrap you up like a cozy blanket during those colder days.
More Creamy Pasta Recipes
And if you like pasta and peas, check out my Chicken Macaroni Salad. Brimming with sweet and tangy flavor and sprinkled with lots of peas for color.
Don’t miss my Pasta Category, you’ll find lots of comfort food recipes including the most popular on my site for Flemings Steakhouse Mac and Cheese.
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Pasta with Ham and Peas with a Lemon Cream Sauce – Pappardelle al Limone
Ingredients
- 2 tablespoons butter unsalted
- 3 cloves garlic minced, about 1 tablespoon
- ½ teaspoon red chile flakes
- 2 cups Cream or half and half
- 6 ounces cooked ham cut into matchsticks or cubed
- 1 ½ cup frozen peas
- 1 pound pappardelle pasta
- 1 cup Parmesan cheese grated
- 2 large lemons zested
- Lemon wedges optional, for squeezing or garnish
Instructions
- Place the peas in a bowl so they can start to thaw.
- Melt the butter in a large skillet over medium heat. Add garlic and saute until garlic is fragrant , about 30 seconds. Add the crushed chili pepper flakes and stir.
- Add cream or half and half, and lemon zest. Gently bring to a simmer. Simmer uncovered over very low heat for about 10 minutes.
- Cook pappardelle pasta according to package instructions. Drain, and reserve ½ cup cooking liquid.
- In the meantime, cut the ham into matchsticks or cubes.
- Stir in the cooked pasta and toss well. Add Parmesan cheese and peas and stir until nice and creamy.
- Serve immediately with a slice of lemon to squeeze on top.
Notes
- You’ll be happier with the creamy end result if you use heavy cream rather than half and half. But since we’re using only lemon zest, and not lemon juice, the half and half should not curdle or break if you keep the heat on very low.
- The last time I made this recipe the store didn’t have heavy cream, so I used half and half and added two spoonfuls of ricotta cheese that I had on hand. Probably about ½ cup. I liked that combo.
- Scoop out about ½ cup of the pasta water before draining cooked pasta. It works like a charm when reheating leftovers. Drizzling a little bit over the pasta before reheating will bring back a little bit of that creaminess.
- The peas don’t have to be completely thawed. Just set them out before you start the recipe. They’re so delicate that the heat of the pasta and lemon cream sauce will heat them.
- Use this lemon cream sauce for pasta on just a simple bowl of spaghetti noodles or angel hair pasta. With just a little cracked pepper, it’s a lovely simple dinner.
Nutrition
Pasta with Ham and Peas (Pappardelle al Limone) … It’s What’s For Dinner
