This easy spring pasta dinner features tender pasta, crisp asparagus, sweet peas, and savory ham, all enveloped in a creamy sauce that perfectly captures the essence of spring.
Ingredients
Scale:
12 oz (340 g) of your favorite pasta (penne, farfalle, or fettuccine work well)
1 cup fresh peas (or frozen peas, thawed)
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 cloves garlic, minced
8 oz (225 g) cooked ham, diced
1 cup heavy cream (or half-and-half for a lighter option)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Zest of 1 lemon
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Begin by preparing the pasta. Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
In the same pot, heat the olive oil over medium heat. Add the diced ham and sauté for about 3-4 minutes until it begins to crisp.
Add the minced garlic and asparagus pieces to the pot. Sauté for an additional 2 minutes until the asparagus is bright green and slightly tender.
Next, stir in the fresh peas and sauté for another minute.
Lower the heat and pour in the heavy cream, stirring well to combine. Allow the mixture to simmer gently for about 3-4 minutes until slightly thickened.
Stir in the grated Parmesan cheese, lemon zest, and reserved pasta water. Mix until the cheese melts and the sauce becomes creamy. Season with salt and pepper to taste.
Add the drained pasta to the pot, tossing gently to coat the pasta evenly with the creamy sauce. Cook for an additional minute to heat through.
Remove from heat and garnish with chopped parsley before serving.
