Description
This creamy ham and pea pasta is a delightful 30-minute meal featuring cheese tortellini tossed in a vibrant pea and mint sauce, enriched with diced Black Forest ham and Parmesan. Perfect for a quick, comforting dinner that balances savory and fresh flavors beautifully.
Ingredients
Pasta
- 20 ounces cheese tortellini
Pea Sauce
- 3½ tablespoons extra-virgin olive oil
- ½ pound Black Forest ham, diced into ¼-inch thick pieces
- 1 large shallot, chopped
- 3 cloves garlic, roughly chopped
- 1½ cups frozen sweet peas, thawed
- 10 fresh mint leaves, roughly torn
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ⅓ cup heavy cream
- ¼ cup freshly grated Parmesan, plus more for serving
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to package instructions. Reserve ¼ cup pasta water, then drain the pasta thoroughly.
- Brown the ham: Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the diced ham. Cook, stirring occasionally, until the ham is browned and slightly crispy, about 5 minutes. Transfer the ham to a plate and set aside.
- Sauté shallot and garlic: Add ½ tablespoon of the remaining olive oil to the same skillet. When the oil is hot, add the chopped shallot and cook, stirring frequently, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the shallot and garlic to a food processor.
- Create the pea and mint puree: To the food processor, add the thawed peas, torn mint leaves, the remaining 2 tablespoons olive oil, sea salt, and black pepper. Pulse until smooth, approximately 2 minutes, creating a vibrant pea sauce.
- Combine and heat the sauce with pasta: Pour the pea puree back into the skillet and set over medium heat. Stir in the heavy cream and grated Parmesan. Add the cooked tortellini and browned ham to the skillet. Stir continuously until everything is warmed through and the Parmesan has melted, about 2 to 3 minutes.
- Adjust sauce consistency: Gradually stir in the reserved pasta water, 2 tablespoons at a time, until the sauce reaches the desired smooth and creamy consistency.
- Serve: Divide the creamy ham and pea pasta evenly among four bowls. Garnish each serving with additional freshly grated Parmesan before serving for an extra burst of flavor.
Notes
- To keep the peas bright and fresh in flavor, avoid overcooking them before pureeing.
- Reserve pasta water carefully as it adds starch to help thicken and smooth the sauce.
- Use freshly grated Parmesan for the best melting and flavor impact compared to pre-grated versions.
- This recipe can be adapted by swapping ham for a vegetarian protein if desired.
- Leftovers store well in the refrigerator for up to 2 days but are best enjoyed fresh for optimal texture and taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
