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Ham and Pea Pasta
Amazingly tasty meal ready in 20 minutes
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Course:
Main Dish
Cuisine:
Italian
Keyword:
Cheese, Dairy, Ham, Parmesan, Pasta, Vegetables
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
2
People
Calories:
905
kcal
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Ingredients
Metric
Imperial
200
g
Fusilli pasta
200
g
frozen peas
100
g
sweetcorn
drained
25
g
butter
or olive oil
3
large
spring onions
finely sliced
200
ml
double cream
50
g
Parmesan
finely grated, plus extra to serve
2
slices
ham
thick cut and diced
½
large
lemon
zest and juice
salt
ground black pepper
Instructions
Bring to a boil.
Add the pasta and cook per the packet instructions.
When the pasta is nearly cooked, add the frozen peas for the last minute or two.
In a frying pan, add the butter or olive oil and place over a medium high heat.
Once the butter has melted, add the spring onions and fry until softened.
Remove from the heat until the pasta has cooked.
Drain the pasta and peas retaining a mug of the starchy water. It will help to loosen the sauce a
little later if needed.
Add the pasta and peas into the frying pan.
Return to the hob over a low medium heat.
Add the sweetcorn (drained) to the frying pan.
Add the double cream, parmesan (cheese) and diced chunks of ham and stir together.
If the consistency is too thick, then add a little of the pasta water and stir again. Adjust accord to
your taste.
Stir until the sauce starts to bubble and turn the heat down even further. The sauce should be
coating everything.
Add the lemon zest and season with salt and pepper to taste.
Add a little of the lemon juice and test. Add more if needed.
Serve into warmed bowls with an extra grating of cheese
Nutrition
Calories:
905
kcal
|
Carbohydrates:
65
g
|
Protein:
32
g
|
Fat:
60
g
|
Saturated Fat:
36
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
175
mg
|
Sodium:
853
mg
|
Potassium:
739
mg
|
Fiber:
10
g
|
Sugar:
13
g
|
Vitamin A:
3263
IU
|
Vitamin C:
65
mg
|
Calcium:
435
mg
|
Iron:
4
mg