Peas and Cheese Pasta

Use spring peas and salty ham to amp up plain pasta.
  • Makes: 4-6 servings
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Difficulty Rating: Easy


  • ½ pound cellentani pasta
  • 4 cloves garlic, minced
  • ⅓ cup olive oil
  • 1 ½ cups ham, diced
  • 8 ounces sweet green peas (fresh or frozen, thawed)
  • ½ teaspoon freshly ground black pepper
  • 1-2 cups mixed spring greens, roughly chopped
  • 1 cup Parmesan cheese, grated
  • 1 pound roasted asparagus, optional


  1. Cook pasta according to package directions and set aside.
  2. Saute garlic in olive oil until fragrant. Stir in ham and peas, and cook until heated through.
  3. In a large bowl, toss all ingredients together until well mixed. Serve immediately.

Tips & Notes

If you add asparagus, the cook time will increase by about 15 minutes. To roast the asparagus, trim the fibrous ends about 2 inches back. Toss the spears in 1 tablespoon olive oil, ¼ teaspoon salt and 1 teaspoon onion powder. Heat oven to 425 degrees. Place asparagus spears about ½ inch apart on a baking sheet. Roast until browned and a bit crispy. Chop and toss into the pasta.