Creamy Ham and Pea Pasta 

Prep Time: 10 minutes | Cook Time: 20 minutes



  • 1 lb penne
  • 2 large shallots, thinly sliced
  • 2 cups button mushrooms, thinly sliced
  • 1 1/2 cup ham, cubed
  • 1 1/2 cup peas, fresh or frozen
  • 1 1/2 cup heavy cream
  • 1 lemon's worth of zest
  • 1/2 cup fresh parsley, chopped (Plus more for garnish, if desired)
  • 1 1/2 cup freshly grated Parmesan (Plus more for garnish, if desired)
  • Salt and pepper, to taste


Cook pasta according to package directions, leaving al dente. Drain and set aside.

Meanwhile, in a large skillet, heat 2 tbs butter over medium. Add shallots and cook until fragrant, about 3 minutes.

Stir in ham and cook for 30 seconds.

Stir in mushrooms and cook until water releases from mushrooms, about 3 minutes. Once that's happened, increase the heat to medium high and cook until the moisture has evaporated and the mushrooms have slightly browned, about 5 minutes.

Add cream and simmer, stirring occasionally to prevent boiling or sticking. If it nears boiling, lower the heat as needed. Cook to reduce slightly, about 3-5 minutes.

Stir in peas. If frozen, cook until warmed through, if fresh, simmer a bit longer to make them more tender, about 2-3 minutes.

Add cheese, pasta, and lemon zest to cream and stir to mix well. Add salt and pepper to taste and serve immediately.