If you’re pressed for time this Creamy Ham & Pea Penne makes a quick, family friendly supper dish. Lovely served in a big bowl for everyone to dig in, and even better it can be made using any of our ham or ham hock.
Creamy Ham & Pea Penne
My creamy ham & pea penne is so easy to make and a lovely way of using up leftover ham to create a tasty sharing meal.
- 200g ham or ham hock, torn or shredded
- 300g penne pasta
- 200g frozen peas
- 1 tbsp olive oil
- 4 garlic cloves, finely chopped
- 2 echalion shallots (or ½ onion), peeled & sliced finely
- 150ml white wine
- 150g cream cheese
- ¼ tsp sea salt
- 10g fresh basil leaves, torn
- freshly ground black pepper
- 50g freshly grated Parmesan
- Step 1 Pop the pasta into a pan of boiling water and cook for 10 minutes, stirring a few times during cooking. Add the peas for the last 3 minutes of the cooking time. Drain and reserve 200ml of the cooking liquid.
- Step 2 Heat the olive oil in a heavy based pan over a low heat. Add the shallot and cook gently for 2 mins before adding the garlic for a further 2 mins. Add the wine and simmer for 2 minutes.
- Step 3 Add 100g of the cream cheese and salt to the reserved pasta water and whisk until smooth. Add along with half the basil to the shallot mixture in the pan and immediately remove from the heat.
- Step 4 Add the cream cheese mixture to the ham, pasta and peas and decant to a large, warmed serving bowl. Dollop the rest of the cream cheese on top and lightly stir through leaving it roughly dispersed but not fully mixed in. Add the rest of the basil and sprinkle with the grated Parmesan. Serve immediately.