This recipe is a variation of one from epicurious by Minday Fox in 2015. My main change is that the recipe calls for much more lemon than we cared for. Otherwise, it is perfect. This is one of the most perfect recipes for leftover ham that literally cooks in under 30 minutes. It would be great after a holiday to use leftovers. The second change I made is to use much more ham. We like pasta with our protein and not protein with our pasta. Because the ham is salty, I used much less salt.
1 pound small penne pasta cooked al dente
2 tablespoons butter
2 shallots thinly sliced
4-8 ounces cubed ham
1 1/2 cup frozen peas
1 cup heavy cream
1 teaspoon lemon zest
Fresh parsley
black pepper
grated parmesan
Cook butter over medium heat in a skillet. Saute the shallots for 5 minutes. Add the ham, peas, and cream. Simmer about 5 minutes until sauce thickens. Add the lemon zest, parsley, salt, and pepper. Add the pasta. Top with parmesan.
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