Pasta with pea sauce, ham, and sour cream

Name: Pasta with pea sauce, ham, and sour cream - Iustina P.
Ingredients: 400 g of pasta (shell shape); 200 g of peas (I used frozen peas); 100 g of ham; 1 small onion; 1/2 cup of sour cream; olive oil; salt and pepper to taste; a small glass of white wine

Pasta/Pizza - Pasta with pea sauce, ham, and sour cream by Iustina P. - Recipia

I often find myself coming home tired, without any ideas or the desire to spend too much time in the kitchen, yet still craving something warm and quick. On such days, I turn to this recipe for pasta with peas, ham, and cream. It doesn’t require many ingredients, and I can use whatever I have in the fridge. Frozen peas and a leftover piece of ham make for a quick dinner, and the result is something everyone at home enjoys. Quick Info Total time: about 30 minutes Servings: 3-4 Difficulty: easy Type: quick lunch or dinner Ingredients 400 g pasta (I usually choose small shapes like shells or another short variety) 200 g peas (I most often use frozen peas, but any kind works) 100 g ham 1 small onion 1/2 cup cream olive oil salt pepper 1 small glass of white wine grated Parmigiano Reggiano, optional for serving Instructions 1. Finely chop the onion. In a skillet, heat 2-3 tablespoons of olive oil and add the onion over medium heat. Stir until it softens, but do not let it color. 2. Add the peas to the onion, stir a few times, then pour in the white wine. If the peas don’t have enough liquid (especially the frozen ones), add a little water to help them cook. 3. Let it cook until the peas are tender, which takes about 10-12 minutes, depending on the type of peas used. 4. While the peas are cooking, bring water to a boil in a large pot. When the water is boiling, add a teaspoon of coarse salt, then the pasta. 5. When the peas are cooked, add the diced ham to the skillet and let it warm for 2-3 minutes, just enough to heat through and release some flavor. 6. Season with salt and pepper to taste. Then add the cream and gently mix everything together. Turn off the heat and set the skillet aside. 7. Cook the pasta according to the package instructions. When ready, drain it and add it directly to the sauce in the skillet. 8. Gently mix to coat everything. Finally, if desired, sprinkle grated Parmesan on top, but it’s not necessary. Why I Make This Recipe Often It helps a lot when I’m short on time or inspiration. The ingredients are simple, and I can use what I have at home. It’s quick to make, without complicated steps. I like peas because they add color and a slightly sweet taste. The ham and cream bring everything together, and the short pasta holds the sauce well. It keeps well the next day, if there are leftovers. Tips and Variations Tips If the peas are older or tough, cook them longer and add a little water to prevent them from drying out. You can adjust the amount of cream if you want a lighter or thicker sauce. If the liquid reduces too much, reserve a bit of pasta water to thin it out at the end. Substitutions You can use canned peas, just rinse them and reduce the cooking time to just a few minutes since they are already cooked. Ham can be replaced with boiled chicken breast or leftover roast, if you have it in the fridge. Regular cream works, but cooking cream is also fine if you want a less fatty sauce. Variations You can add a bit of garlic at the beginning, along with the onion, if you like. A little grated lemon zest or chopped herbs at the end gives a fresher taste if you feel the need. Serving Ideas Pasta goes well with grated Parmesan on top, but it’s not mandatory. A bit of freshly ground pepper at serving changes the flavor slightly. A simple green salad complements heartier meals. Frequently Asked Questions Can I use canned peas? Yes, you can. Just rinse them beforehand and shorten the cooking time to just a few minutes, as they are already cooked. Can I replace the ham with something else? You can use chicken breast or leftover cooked or roasted meat. Ham has a stronger flavor, but the result is good with any simple protein. Can I use plant-based cream? You can try, but the texture and final taste will be different. It’s easiest with regular cream, but for those with intolerances, a plant-based option works as a compromise. Can I use any type of pasta? Yes, but short pasta works best as it holds the sauce more easily. Penne, fusilli, or even tagliatelle work too if you don’t have anything else. If I don’t have white wine, can I skip it? Yes, you can omit it. You can add a little lemon juice at the end if you want a slightly tangy note. Nutritional Values Approximately, per serving (out of 4): Calories: 400-450 kcal Protein: 14-16 g Carbohydrates: 55-60 g Fat: 12-15 g Values vary depending on the type of cream and ham used. The cream and ham sauce adds fats and proteins, while the pasta remains the main source of carbohydrates. Storage and Reheating If there are leftovers, store the pasta in the fridge in a covered container for up to 24 hours. When reheating, add a tablespoon of water or milk to prevent it from drying out. It’s best fresh, but can be consumed the next day without major issues. If the pasta absorbs all the sauce, refresh it with a little cream or hot water.

Preparation

Chop the onion finely and sauté it in olive oil, add the peas, wine, and if needed, a little water. When the peas are cooked, add diced ham. Season with salt and pepper to taste. Finally, add the sour cream. Put a pot of water on to boil, when it boils, add a teaspoon of coarse salt. When it starts boiling again, add the pasta. Let it cook for the time indicated on the package. When the pasta is cooked, drain it and add the sauce. Optionally, sprinkle grated Parmigiano Reggiano on top. You can use peas in any form (frozen, fresh, or canned).

Pasta with pea sauce, ham, and sour cream

Preparation

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