Ham And Pea Pasta Recipes

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SKILLET PASTA WITH HAM AND PEAS

This is a great way to use up your leftover Easter ham!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Skillet Pasta with Ham and Peas image

Steps:

  • Melt the butter in a large ovenproof skillet over medium-high heat. Add the leeks, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the leeks are tender, 8 to 10 minutes. Add the ham and cook until warmed through, about 2 minutes. Add the flour and cook, stirring, until moistened, 1 minute. Add the half-and-half and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 2 minutes. Stir in 1 cup fontina until melted.
  • Meanwhile, preheat the broiler and bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and peas.
  • Add the pasta and peas to the skillet and toss to coat, adding the reserved cooking water as needed to loosen; season with salt and pepper. Top with the remaining 1 cup fontina and the parmesan. Broil until lightly browned, 4 to 5 minutes.

Nutrition Facts : Calories 770, Fat 40 grams, SaturatedFat 23 grams, Cholesterol 155 milligrams, Sodium 1588 milligrams, Carbohydrate 65 grams, Fiber 6 grams, Protein 40 grams, Sugar 16 grams

3 tablespoons unsalted butter
4 small leeks (white and light green parts only), thinly sliced
2 tablespoons fresh thyme
Kosher salt and freshly ground pepper
8 ounces ham steak (or leftover ham), cut into 1/2-inch pieces (about 1 1/2 cups)
3 tablespoons all-purpose flour
1 2/3 cups half-and-half
2 cups shredded fontina cheese (about 6 ounces)
6 ounces bow-tie pasta (about 2 1/2 cups)
2 cups frozen peas
1/4 cup grated parmesan cheese

PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE

Grated lemon zest gives this creamy classic a hit of bright flavor and a little added flair.

Provided by Mindy Fox

Categories     Milk/Cream     Pasta     Kid-Friendly     Quick & Easy     Ham     Pea     Small Plates

Yield 4-6 servings

Number Of Ingredients 11



Pasta with 15-Minute Ham, Pea, and Cream Sauce image

Steps:

  • Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
  • Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
  • Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

1 pound farfalle or other short pasta
Kosher salt
3 tablespoons olive oil
1 cup thinly sliced shallots (about 2 large)
4 ounces thick-cut ham (about 4 slices), cut into thin strips
1 cup frozen or fresh shelled peas
1 cup heavy cream
1 tablespoon plus 1 1/2 teaspoons finely grated lemon zest (from about 1 large lemon)
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
Freshly ground black pepper
Freshly grated Parmesan (for serving)

HAM AND PEA PASTA ALFREDO

When I want a filling meal that even the kids enjoy, I toss ham and sugar snap peas with Romano cream sauce and pasta. -C.R. Monachino, Kenmore, New York

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 7



Ham and Pea Pasta Alfredo image

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and peas; cook and stir 5 minutes. Stir in cream, cheese and pepper; bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened and peas are crisp-tender., Drain fettuccine; add to skillet and toss to coat. Serve immediately.

Nutrition Facts : Calories 582 calories, Fat 32g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1032mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

1 package (16 ounces) fettuccine
2 tablespoons butter
1-1/2 pounds sliced fully cooked ham, cut into strips (about 5 cups)
2 cups fresh sugar snap peas
2 cups heavy whipping cream
1/2 cup grated Romano cheese
1/4 teaspoon pepper

PEA & HAM PASTA

Celebrate peas being in season with this classic combination. This quick and easy pasta dish takes less than 20 minutes to make

Provided by Samuel Goldsmith

Categories     Dinner

Time 19m

Number Of Ingredients 8



Pea & ham pasta image

Steps:

  • Bring a large pan of salted water to the boil, then cook the pasta following pack instructions, about 9 mins. Around 3 mins before the pasta is cooked, add the peas.
  • Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 mins until soft but not golden. Add the ham, double cream, lemon juice and parmesan, then season and mix well. Remove from the heat.
  • Drain the pasta and peas (keeping a mugful of the cooking water) and return them to the pan. Tip in the creamy ham mixture and stir everything together to combine. If the mixture seems a little dry, add some of the reserved cooking water to loosen it a little. Serve with extra parmesan on top, if you like.

Nutrition Facts : Calories 1038 calories, Fat 37 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 37 grams protein, Sodium 1.7 milligram of sodium

200g conchiglione pasta
160g podded peas
1 tbsp olive oil
1 red onion, finely chopped
100g cooked ham
150ml double cream
½ lemon, juiced
40g parmesan, grated, plus extra to serve

ONE-PAN PEA & HAM PESTO PASTA

A simple solo supper of spaghetti, linguine or tagliatelle with Italian basil sauce, ham, crème fraîche and green veg

Provided by Katy Greenwood

Categories     Main course

Time 17m

Number Of Ingredients 6



One-pan pea & ham pesto pasta image

Steps:

  • Bring a pan of salted water to the boil, then throw in the pasta. Simmer for 6 mins, add the peas and spring onions, then continue cooking until the pasta is al dente.
  • Drain everything well, then tip into a pasta bowl (or back into the saucepan). Stir in the ham, pesto and crème fraîche until well mixed, then enjoy.

Nutrition Facts : Calories 633 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 29 grams protein, Sodium 2.3 milligram of sodium

85g long pasta , such as linguine, spaghetti or tagliatelle
85g frozen pea
3 spring onions , sliced
50-85g sliced ham , chopped
2 tbsp pesto
2 tbsp half-fat crème fraîche

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