Penne with cream, peas, and ham. Today we take a trip back in time and prepare a pasta that was very fashionable in the ’90s. The penne 3P, a first course based on cooking cream, spring peas, and cooked ham.
This recipe is a great dinner saver, and it is also perfect to prepare when you have last-minute guests. You will need very few ingredients that you surely have in the fridge and in 20 minutes you’ll serve a creamy first course with a retro flavor!
To enjoy them at their best, I recommend consuming them immediately because they tend to dry out and consequently lose creaminess.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz penne rigate
- 1 1/2 cups frozen peas
- 1 1/4 cups cooking cream
- 3.5 oz cooked ham (thinly sliced)
- 1/4 white onion
- to taste extra virgin olive oil
- to taste salt
Tools
- Frying Pan
- Pot
- Knife
- Cutting Board
Steps
Cook the penne rigate in a pot with plenty of salted water, following the cooking times indicated on the package.
Meanwhile, heat the extra virgin olive oil in a large frying pan. Add the finely chopped onion and let it turn golden. Add the frozen peas and cook for about 10 minutes. If necessary, add a splash of pasta cooking water to prevent sticking.
Add the cooked ham and the cooking cream and let it flavor for 1 minute, stirring well.
Drain the pasta and toss it directly into the pan with the sauce. Mix well to combine everything and serve immediately while hot.
Our Penne with cream, peas, and ham can be enriched with a sprinkle of grated Parmesan.
Remember to always keep a little cooking water aside, which may be needed if the pasta turns out too dry.
If you liked this recipe, you might be interested in:
4 quick first courses for the weekend
Comfort food: 10 recipes that warm the heart
Storage and Tips …
Penne with cream, peas, and ham should be enjoyed IMMEDIATELY, as soon as they are cooked!
I do not recommend storing this dish.
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