We are using frozen peas because it's that time of year, but in the spring you could easily use fresh peas.
- 3/4 pound fusili pasta
- 2 Tbsp butter
- 3 garlic cloves, minced (about 1 Tbsp)
- 1 1/2 cups diced ham
- 1 1/2 cups frozen peas
- 1/2 cup cream
- 1 cup of pasta cooking water (reserved from cooking the pasta)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon lemon zest
1 Heat 4 quarts of water and 2 Tbsp salt in a large pot for the pasta. Once the water starts to boil, add the pasta and cook at a rolling boil, uncovered, until al dente, cooked through, but still a little firm to the bite (the low end of the cooking times given on the package). Drain, reserving 1 cup of the pasta cooking water.
2 While you are cooking the pasta, heat the butter in a medium skillet on medium heat until melted. Add the minced garlic and cook for 1 to 2 minutes. Stir in the ham and the frozen peas.
3 Stir in 1 cup of the pasta cooking water which will help thaw the peas. Stir in 1/2 cup of cream, Parmesan cheese, salt, pepper, and lemon zest.
4 When the pasta is ready, toss it with the sauce in a serving bowl and serve.