Rating: 5 stars
542 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 541
  • 542 Ratings

Country ham—rubbed with salt and sugar, smoked for weeks, then hung to cure for at least six months—is quintessentially Southern. Because it's so salty, it's ideal as an accent in dishes like this homey pasta. More Fast Pasta Recipes

Amy Tornquist
March 2006

Gallery

Credit: © Ngoc Minh Ngo

Recipe Summary

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook the pasta shells until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.

    Advertisement
  • Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham is lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.

  • Stir the cream sauce into the shells. Add the Parmesan and dill and season with salt and pepper. Serve in bowls.

Suggested Pairing

Juicy, jammy red.

Advertisement
Advertisement