We’ve been making this dish for many years, but recently came across a very similar recipe from Jamie Oliver in the New York Times. He uses pancetta in his version and adds lemon juice! At first I thought it was odd to use lemon in a recipe with milk and cheese, but it actually adds some unexpected zip!
Ingredients
- 16 ounces elbow pasta or other small pasta
- 16 ounces frozen peas
- 8 ounces diced ham
- ¼ cup milk or cream
- 1 lemon – juiced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons Parmesan cheese
- Salt and pepper
In a large skillet, heat butter and oil over medium heat and cook ham until it starts to change color (about 3-5 minutes).
Add frozen peas and cook for about 2 minutes.
Add milk and stir in pasta. Cook 1 minute. Remove from heat. Add lemon juice, Parmesan cheese, salt and pepper. If mixture needs to be thickened, you can add some of the reserved cooking water from the pasta.
Ingredients
- 16 ounces elbow pasta or other small pasta
- 16 ounces frozen peas
- 8 ounces diced ham
- 1/4 cup milk or cream
- 1 lemon juiced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons Parmesan cheese
- salt & pepper
Servings: people
Instructions
- Boil pasta in salted water according to directions and drain while reserving 1 cup of cooking water.
- In a large skillet, heat butter and oil over medium heat and cook ham until it starts to change color (about 3-5 minutes).
- Add frozen peas and cook for about 2 minutes.
- Add milk and stir in pasta. Cook 1 minute.
- Remove from heat. Add lemon juice, Parmesan cheese, salt and pepper. If mixture needs to be thickened, you can add some of the reserved cooking water from the pasta.
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