Creamy Pasta With Ham Tomato And Peas Recipes

PASTA WITH TOMATO AND PEAS

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

Pasta with Tomato and Peas image

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

Ingredients

1 pound linguine
3 tablespoons extra-virgin olive oil
3 shallots, chopped
2 garlic cloves, minced
1 carrot, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons tomato paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan
1/4 cup grated Romano

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.

Ingredients

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)

CREAMY FETTUCCINE WITH HAM AND PEAS

When Valerie Holter's husband was stationed with the Navy in Italy, she enjoyed the local cuisine. "I loved the pasta and learned to make this rich dish from frequent restaurant visits," she notes from Waveland, Mississippi. Tip: Valerie recommends preparing it with spinach fettuccine if it's available at your supermarket.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 5

Creamy Fettuccine with Ham and Peas image

Steps:

In a large saucepan, cook fettuccine according to package directions; drain. Add the ham, peas, cheese, cream and fettuccine to pan. Cook and stir until heated through.

Nutrition Facts : Calories 431 calories, Fat 21g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 1097mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

Ingredients

1 package (12 ounces) fettuccine
3 cups cubed fully cooked ham
2 cups frozen peas, thawed
2 cups grated Parmesan cheese
1 cup heavy whipping cream

PASTA WITH HAM, PEAS, AND CREAM

A pasta dish kids love and one that became traditional with mine whenever we left them with a sitter for the evening. It's best if the ham is prosciutto, the cream thick and fresh, and the peas just shelled, but it's pretty good with supermarket ham and cream and frozen peas, and I've made it that way plenty of times. For variety, add about a cup of sliced button mushrooms to the ham mixture.

Yield makes 4 servings

Number Of Ingredients 7

Pasta with Ham, Peas, and Cream image

Steps:

Bring both a large and a small pot of water to a boil; salt them both. In the small pot, cook the peas until tender, 3 or 4 minutes. Drain and set aside. Put the butter in a medium skillet over medium heat; when it melts, add the ham and cook for about a minute. Stir in the peas, the cream, a pinch of salt, and a fair amount of black pepper. Turn the heat to low; keep warm, stirring occasionally, while you cook the pasta.
Cook the pasta until tender but not mushy; drain, reserving about a cup of the cooking liquid. Toss the pasta with the cream mixture; if it seems too thick, add a little of the reserved cooking water. Stir in the Parmesan, taste and adjust the seasoning, and serve.

Ingredients

Salt and black pepper to taste
1 cup peas, fresh or frozen
2 tablespoons butter
2 ounces ham, preferably prosciutto, roughly chopped
1/2 cup heavy cream
1 pound linguine, fettuccine, or other long pasta
1/2 cup freshly grated Parmesan cheese, or more to taste

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In a large stainless-steel frying pan, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomatoes with their juice, the salt, and the pepper. Simmer for 10 minutes. Add the cream and cook for 1 minute longer.
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Creamy Pasta With Ham Tomato And Peas Recipes

PASTA WITH TOMATO AND PEAS

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.

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