• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Pasta Recipes > Pasta with Ham and Peas In A Lemon Cream Sauce

    Pasta with Ham and Peas In A Lemon Cream Sauce

    Published: Mar 21, 2019 · Modified: Jun 22, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Pasta in Lemon Cream Sauce

    Pasta with Ham and Peas in a Lemon Cream Sauce, (Pappardelle al Limone) A beautiful spring 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.

    Pasta with lemon cream sauce, peas and sliced ham
    Pasta with Lemon Cream Sauce

    Easy Homemade Lemon Cream Sauce For Pasta

    Think outside the jar. Leave those jarred pasta sauces on that grocery shelf and give this lemon cream sauce a try. Twisting the lid off a jar of any flavor of pasta sauce seems so attractive, but really, it tastes like you twisted off a lid to a jar of pasta sauce. 

    You deserve so much more.

    All you need for this beautiful creamy sauce is a skillet, diced garlic, cream and lemon zest. A hands-off simmer of about twenty minutes and this sauce is ready to receive cooked pasta.

    While the pasta is simmering, you can slice your ham, dig around in the freezer for frozen peas, and bring that pot of water to a boil to cook the pasta. It’s so easy you hardly have to set down your glass of wine. 

    With a quick stir, this pasta with lemon cream sauce is easy enough for a weeknight dinner and classy enough to serve for a dinner party. 

    This pasta dish is a great way to use leftover ham. I’m picky about ham, however. Some can be overwhelmingly salty, which won’t work as well with this delicate fresh-flavored lemon sauce.

    I like low sodium Kentucky Legend ham steak from King Soopers. I’ve also used a variety of ham steak brands from Whole Foods and have been very pleased with the flavor. And, of course, a honey baked ham would send this over the top.

    The peas need no introduction or warnings nor worrying over. 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 one could be your go to recipe.

    Recipe for Pasta with Ham and Peas

    Pappardelle pasta with peas and ham and lemon cream sauce served in a white pasta bowl with a gold fork.

    I hope you give this Pasta al Limone recipe a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

    This recipe calls for heavy cream. I didn’t have enough cream on hand last time I made it, so used 1 cup cream and 1 cup whole milk. That makes half and half and you bet it worked fine. 

    I 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. 

    And if you have a recipe using pappardelle pasta, let me know, I’d love to give it a try.

    More Creamy Pasta Recipes

    • Creamy Smoked Mozarella Pasta Salad
    • Angel Hair Pasta with Asparagus and Lemon Cream Sauce
    • Spicy Creamy Shrimp Pasta Recipe
    • Pasta with Slow Roasted Cherry Tomatoes and Cream
    • Asian Noodles with Ground Pork and Creamy Peanut Sauce
    Pasta with lemon cream sauce, peas and sliced ham

    Pasta with Ham and Peas wit a Lemon Cream Sauce – Pasta al Limone

    Pasta with Lemon Creme Sauce, ( Pappardelle al Limone ) is made even more delicious by adding slices of ham and peas. A beautiful spring pasta dish that’s so special in flavor that you’ll want to make it over and over. Perfect for entertaining, pappardelle noodles are drenched in a lemon cream sauce that will have you savoring every single creamy  bite.
    5 from 2 votes
    Print Pin Rate
    Course: Pasta Recipes
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Calories: 797kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 tablespoons butter unsalted
    • 1 clove garlic minced
    • 1/4 teaspoon crushed dried chili pepper flakes
    • 2 cups half-and-half or cream
    • 4 ounces cooked ham cut into matchsticks or cubed
    • 1 cup frozen peas
    • 1 pound pappardelle pasta
    • 3/4 cup Freshly grated Parmesan cheese
    • salt
    • 2 lemons zested
    • Lemon wedges optional, for squeezing or garnish
    Prevent your screen from going dark

    Instructions

    • Melt the butter in a skillet over medium-high heat. Add garlic and saute until garlic is fragrant Add the crushed chili and stir.
    • Add cream or half and half, and lemon zest. Gently bring to a simmer. Simmer uncovered for about 20 minutes.
    • In the meantime, cut the ham into matchsticks or cubes. Add to the cream sauce as soon as you’re finished cutting.
    • Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain, and reserve 1/2 cup cooking liquid.
    • When the pasta is cooked and the sauce is done simmering, add the peas and the pasta to the lemon cream sauce and toss well. Add 1/2 cup of the reserved pasta water and toss again. Add the grated Parmesan cheese a little at a time, stirring on low heat until cheese is melted and sauce is creamy.
    • Serve immediately with a slice of lemon to squeeze on top.

    Nutrition

    Calories: 797kcal | Carbohydrates: 101g | Protein: 33g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 97mg | Sodium: 725mg | Potassium: 676mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1080IU | Vitamin C: 51.1mg | Calcium: 382mg | Iron: 2.8mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Pasta with Ham and Peas … It’s What’s For Dinner

    More Pasta Recipes

    • Macaroni Bechamel
      Bechamel Mac and Cheese Sauce
    • Chicken bolognese served on a pasta plate topped with parmesan cheese.
      Quicker Chicken Spaghetti Bolognese
    • Creme fraiche pasta sauce over angel hair pasta and cooked shrrimp.
      Creme Fraiche Pasta Sauce With Gremolata
    • Angel hair pasta with salmon and vegetables.
      Salmon and Pasta with Paprika Wine Sauce

    Reader Interactions

    Comments

    1. Barbara says

      April 27, 2023 at 3:39 pm

      5 stars
      This was very palate pleasing, my husband enjoyed it very much. I used some shitaki mushrooms to cut back the potassium, and reduced the amount of ham. My husband has kidney issues. The fresh lemon was a nice addition. Thank you

      Reply
      • Lea Ann Brown says

        April 28, 2023 at 6:35 am

        Hi Barbara and thanks so much for taking the time to review this recipe. So glad you liked it. It’s one of our favorite Spring pasta recipes.

        Reply
    2. Karen (Back Road Journal) says

      March 29, 2019 at 2:03 pm

      A perfect dish for spring…the lemon is such a nice complement to the peas and ham.

      Reply
    3. Larry says

      March 23, 2019 at 5:10 am

      When we make lemon-butter-caper fish we generally serve it with pasta so I know I like lemon sauce and pasta. This dish looks outstanding and must be tried soon. The peas give it a nice color and Kentucky Legends is our go to ham.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

    Time To Grill!

    • Grilled t-bone steaks served with potatoes and cowboy butter dipping sauce.
      Grilled T-Bone Steaks with Cowboy Butter
    • Beef kabobs on a bed of fresh spinach.
      Curry Lemon Grilled Steak Kebabs
    • Grilled chicken kabobs with pineapple salsa.
      Maple Glazed Grilled Chicken Kabobs
    • Steakhouse burger with fry sauce served with onion rings.
      Steakhouse Burger with Fry Sauce
    Taco recipes

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • No bake key lime pie garnished with whipped cream and limes
      Key Lime Pie Recipe – No Bake
    • Strawberry tart recipe with lemon cream filling
      Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cream Cheese Cherry Delight.
      Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Reader's Favorites

    • Chunky Homemade blue cheese dressing to serve on a wedge salad
      Thick and Chunky Blue Cheese Dressing Recipe
    • Cubed potatoes cooked in a cast iron skillet with rosemary
      Savory Cast Iron Skillet Potatoes
    • Old fashioned broccoli casserole recipe
      Broccoli Cheez Whiz Rice Casserole
    • crispy baked wings with celery sticks and ranch dressing.
      Crispy Baked Wings in Santa Fe Sauce

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    • 2
    113 shares
    113 shares