Pasta with ham, cream, peas?

[Bluesheep8]

Hi all. I've got leftover ham, double cream and single cream and want to make a pasta dish for tea tonight. I've found a nigella recipe but it's really geared towards children and guessing quantities isn't ideal. Any suggestions? I've got parmesan, lemons and fresh parsley but no garlic...thanks

Perfect.

It’s an Italian classic.

How many are you cooking for?

If 2 I would just say double Nigella's recipe!

Here is a recipe for a lemon cream sauce:
www.geniuskitchen.com/recipe/lemon-cream-sauce-370849

Hi calzone, I'm on the right lines then-do you have a recipe you could share? Can I use single and double cream? It's mainly the quantity of cream to use that's the issue. It's for two hungry adults and leftovers welcome

Great thanks jolly

It's a bit of a go to in our house. It's delicious. Plenty of pepper and parmesan, bit of parsley, some garlic (dried, fresh, in a tube, doesn't really matter) if you have it.

Very quick, very easy, fairly cheap and very very filling. You probably won't need as much as you think (especially if you use double cream) because it is seriously rich.

Most cream-based sauce recipes I've come across use double cream, but if you don't have enough then mixing with single cream wouldn't be a problem

Do you have a tin of tomatoes?

My fave:

Cook off the ham, throw in the tomatoes and a stick cube and simmer for ten minutes with a touch of water if needed. Add the peas then take off the boil and stir in the cream slowly, just judge how much you need. Toss through the cooked pasta and serve with Parmesan on top.

I use creme fraiche sometimes too.

I reaaalllly want that for dinner now instead of steak pie!

wouldn't use the cream - ham, parmesan, lemon zest and parsley stirred through pasta with a drizzle of olive oil... yummm...

Oooh RJ I'm liking the addition of tomatoes, have got passata so will give it a go, thanks everyone

if you use single cream be really careful about getting it too hot, it will likely split and look horrid....same as if you sqizz lemon juice into it.

Double cream is more resistant to heat and acid.

I'd boil the pasta
Cook the ham and peas in a pan with some herbs, garlic, big dod of butter, squizz some lemon juice over that once it is done
Would mix the cream with an egg or just an egg yolk, plenty of S&P and then tip the grated parmesan in to the cream
Then drain pasta, add it into the ham/pea mix, give it all a jolly good shake and tip over the egg/cream/cheese mix and let the heat of the pasta cook that through ...like a carbonara type thing

Pasta pesto and peas is a lifesaver in our house, sometimes I chuck in a bit of ham or bacon and use cream cheese or cream. Absolutely delicious with loads of black pepper and parmesan.

Also tends not to reheat particularly well.

Just cook enough pasta for the two of you, drain it but don't rinse it, keep back a bit of the cooking water, stir in the ham peas and cream and seasoning and serve with oodles of parmesan

Mshome, thanks for the advice about single cream, will use double only I think.

Billywig that sounds great and v simple, thank you