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Pasta with 15-Minute Ham, Pea, and Cream Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This creamy ham and pea pasta is a brilliant option for a swift midweek dinner, offering a sophisticated flavour profile with minimal effort. The combination of salty thick-cut ham, sweet garden peas, and a bright hint of lemon zest creates a beautifully balanced sauce that coats the farfalle perfectly. Using double cream ensures a luxurious texture, while the shallots provide a delicate sweetness that elevates this simple high-protein dish into something truly special.

Ideal for busy evenings when you need a nutritious, homemade meal in a hurry, this recipe relies on larder staples and freezer favourites. The addition of fresh flat-leaf parsley and a hit of sharp Parmesan at the end brings a vibrance that cuts through the rich sauce. Serve it in warmed bowls for a comforting family supper that feels like a treat.

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Ingredients for Pasta with 15-Minute Ham, Pea, and Cream Sauce

  • 450g farfalle or other short pasta

  • Kosher salt

  • 3 tablespoons olive oil

  • 240ml thinly sliced shallots (about 2 large)

  • 110g thick-cut ham (about 4 slices), cut into thin strips

  • 240ml frozen or fresh shelled peas

  • 240ml double cream

  • 1 tablespoon plus 1 1/2 teaspoons finely grated lemon zest (from about 1 large lemon)

  • 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving

  • Freshly ground black pepper

  • Freshly grated Parmesan (for serving)

How to make Pasta with 15-Minute Ham, Pea, and Cream Sauce

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Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 tablespoons pasta cooking liquid.

Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 teaspoons salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 tablespoons parsley, and 1/2 teaspoons pepper.

Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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