Farfalle Pasta with Ham and Peas

This creamy pasta infused with flavors of lemon and dill is a great way to use up any leftover ham.
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  • 4 cups (400g) farfalle pasta
  • 2 tablespoons (30ml) olive oil
  • 8 ounces (225g) cooked ham, cut into ⅜”(9.5mm) cubes
  • 1 ½ cups ((350ml) heavy cream
  • 2 lemons
  • 1 cup (90g) Parmesan, grated
  • 1 cup (140g) peas, fresh or frozen
  • ⅓ cup (17g) fresh dill, chopped
  • ½ cup (125g) feta, crumbled
  • ¼ cup (12g) chives, finely chopped
  • Kosher salt
  • freshly ground black pepper


Bring a large pot of water to boil and season with salt.  Cook the farfalle 8-10 minutes, until

al denté. Drain and reserve ½ cup (120ml) of the pasta water.

While the pasta cooks, heat the olive oil in a large skillet over medium heat.  Add the ham and cook for 7-8 minutes until lightly browned. Remove ham with a slotted spoon onto a plate and set aside.

Add the cream to the skillet and simmer over medium heat for 5-6 minutes to thicken. Add in the juice and zest of 1 lemon, the Parmesan and ¼ cup (60ml) of pasta water.  Stir to combine.  Add the peas, ham, pasta, dill and feta tossing gently to fully coat.  Add more pasta water if needed.  

Season with salt and pepper to taste.  Garnish with fresh chives.  Serve with fresh lemon

halves for an extra squeeze.

Serve warm or room temperature.


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