Creamy Lemon Pasta with Ham and Peas

Happy New Year! This recipe actually uses pancetta but I have substituted it with ham because there are only so many breakfasts of ham on toast I can have after Christmas. But if you don’t have leftover Christmas ham use an equal quantity of pancetta or even bacon. It also calls for the zest of the lemons as well as the juice. I’m not a huge fan of lemon zest so I left it out but I give you full permission to include it if it’s your thing. Also, simply leave out the ham, pancetta or bacon to make a totally yummy vegetarian dish. Recipe is adapted from one in Ree Drummond’s new book, The Pioneer Women Cooks, The New Frontier.

Ingredients

• 350 gm shell or orecchiette pasta
• 50 gm salted butter
• 1 tbsp olive oil (if using ham not bacon or pancetta)
• 1/2 large onion, diced
• 2 garlic cloves, crushed
• 150gm ham, diced (or substitute lean bacon or pancetta)
• 1 tsp chopped fresh thyme
• 2 lemons, juiced (zested optional)
• 3/4 cup cream
• 2 cups frozen peas, not thawed
• 1 cup grated parmesan
• Salt and pepper to season
• Extra parmesan to serve

Crispy Crumbs Ingredients

• 40 gm salted butter
• 1/2 cup panko breadcrumbs
• Leaves from 1 thyme sprig
• Salt and pepper to season

Directions

Cook the pasta according to the package directions. Reserve 2 cups of the cooking liquid. Drain and refresh under cold water to stop the cooking process. Drain again.

While the pasta is cooking make the crispy crumbs. In a frypan melt the butter over a medium to low heat. Add the panko, thyme a pinch of salt and pepper and stir to coat in the butter.

Continue to stir and toast the crumbs slowly, until they are crispy and a golden brown. Remove from the pan.

In a large deep frypan or pot, melt the butter over medium-high heat. Add the olive oil, onion, garlic and thyme leaves, if using bacon or pancetta add now as well. Cook, stirring often, until the onion is soft and the pancetta/bacon is sizzling. If using ham add it now and stir to coat.

Add the lemon juice and zest, if using. Stir to combine. Add in the cream and stir. Gently simmer 2 to 3 minutes.

Add in peas, stir to combine. Cook for about 3 minutes to thaw and heat them through.

When the sauce is hot add the grated parmesan a pinch of salt and pepper. Then add in the pasta, stirring to coat in the sauce and warm up the pasta. Taste and adjust the seasoning if necessary. Add splashes of pasta water if necessary, to thin the sauce or create more sauce if needed.

Serve in individual pasta bowls with a generous sprinkling of crispy crumbs and some more parmesan if you want it extra cheesy.

So, has anyone else had enough of Christmas ham and looking for a way to use it up? Why don’t you give this recipe a go and don’t forget to leave me a comment so I know how you got on. Enjoy. Sheryl x