Leftover Ham Pasta
Make this creamy ham pasta in just 15 minutes. A quick, budget-friendly way to turn leftover ham into a fresh, flavour-packed dinner.
Servings: 5
Ingredients
- 500 g orrechiette
- 300 g frozen peas
- 300 ml creme fraiche
- 300 g honey-roasted ham, or any leftover ham
- 60 g parmesan/pecorino, finely grated
- Juice of half a lemon, plus wedges to serve
- Handful of fresh chives, finely chopped to serve
Cupboard Essentials
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- Salt
- Pepper
Instructions
- Start by heavily salting boiling water. Add the orrechiette (or your chosen pasta shape) into the pan. Set your timer to the packet time, minus 2 minutes.
- When your timer goes off, reserve 300ml of starchy pasta water before draining the pasta.
- Add the pasta back into the pan over a low heat, along with the creme fraiche, frozen peas, two-thirds of the honey-roasted ham, onion powder, garlic powder and cayenne pepper.
- Season with salt and pepper and stir to combine, slowly pouring the pasta water into the pan whilst continuously stirring. After a couple of minutes, when the sauce starts to thicken, add two-thirds of the parmesan/pecorino and the juice of half a lemon.
- Cook until the sauce is glossy and coats the pasta.
- Pour into a serving dish, or into bowls, then top with the remaining parmesan and ham. Scatter lemon wedges, a sprinkle of fresh chives and lots of black pepper. Dive in!
Notes
- Use whatever ham you have. Honey-roasted, plain, wafer thin, or even leftover Boxing Day gammon.
- Always season the pasta water generously with salt.
- Adapt the pasta shape to your liking. Short, curved shapes like the orecchiette hold onto the sauce best.
- Not a chive fan? Use parsley, basil, or just a sprinkle of black pepper.
- Add the lemon juice right at the end.