Garganelli with Cream, Ham, and Peas

Here is the recipe to prepare Garganelli with Cream, Ham, and Peas, a simple and tasty dish that brings a touch of Italian tradition to your table. Remember, if you don’t have all the ingredients, you can ask me for alternatives.

Ingredients

• 250 g of garganelli (or another type of short pasta like penne or fusilli)
• 150 g of diced cooked ham
• 150 ml of cooking cream
• 100 g of frozen or fresh peas
• 1/2 small white onion
• 50 g of grated Parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil
• Butter (optional)

Preparation

1. Start by finely chopping the onion and sautéing it in a large pan with a drizzle of extra virgin olive oil, or if you prefer a richer taste, use a knob of butter.
2. When the onion becomes translucent, add the diced cooked ham and sauté for a couple of minutes.
3. Add the peas, cover with a lid, and cook for about 5-7 minutes until the peas are tender. If necessary, add a little water to prevent the sauté from drying out too much.
4. Pour the cream into the pan, mix well, and simmer for another couple of minutes. Season with salt and pepper to your liking.
5. Meanwhile, bring a pot of salted water to a boil and cook the garganelli until al dente, following the package instructions.
6. Drain the pasta and add it to the pan with the cream, ham, and peas, mixing well to combine the ingredients.
7. Sprinkle with plenty of grated Parmesan cheese and let it flavor for a minute before serving.

Add an extra Italian touch by sprinkling with extra Parmesan cheese before serving and pairing the dish with a fresh and light white wine.

If you want a lighter dish, you can replace the cream with ricotta melted in some pasta cooking water or with Greek yogurt for a slightly tangy touch. Enjoy your meal!