Pea and Ham Pasta

Pea and Ham Pasta


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A tasty, creamy pasta best served with a New Zealand Sauvignon Blanc. If you use dried pasta, adjust the cooking time to suit.


Serves: 1 

  • 1/2 small onion, diced
  • 1/2 clove garlic
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 50g smoked ham
  • 50ml Sauvignon Blanc wine
  • 1/4 teaspoon seeded mustard
  • pinch of cayenne
  • 150ml cream
  • 50g frozen peas defrosted
  • 220g fresh pasta
  • 1/2 tablespoon thyme/parsley, chopped
  • 35g parmigiano regiano cheese shavings

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Sweat onion and garlic in the oil and butter, add the ham and simmer for two minutes.
  2. Add the wine, mustard, cayenne and reduce to a thick consistency. Add the cream and peas and reduce again until thick.
  3. Meanwhile cook the pasta in lots of boiling water till al dente- about 4 minutes.
  4. Add the cooked pasta, then toss through the herb mixture.
  5. Top with the cheese and serve with a warm loaf of sourdough and salad or grilled vegetables. Don't forget the rest of the wine!

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