Lemon Herb Butter Pasta with Ham and Peas

• Penne pasta

  7.1 oz
• Diced cooked ham

  5.3 oz
• Frozen green peas

  1 cup
• Unsalted butter

  2 tablespoons
• Garlic, minced

  2 cloves
• Fresh lemon juice

  1 tablespoon
• Fresh parsley, chopped

  2 tablespoons
• Salt

  0.5 teaspoon
• Black pepper

  0.3 teaspoon

All Steps

1. 1

   Cook the penne pasta according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside.

2. 2

   While the pasta is cooking, melt the butter in a large skillet or pan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to brown it.

3. 3

   Add the diced ham to the skillet and sauté for 3-4 minutes until it's lightly browned and heated through.

4. 4

   Stir in the frozen green peas and cook for an additional 2-3 minutes, until they are tender and heated through.

5. 5

   Add the drained pasta to the skillet with the ham and peas. Pour in the fresh lemon juice and sprinkle with chopped fresh parsley. Toss everything gently to combine.

6. 6

   Gradually add 1/4 cup of the reserved pasta water to the skillet, tossing constantly. The starch in the pasta water will help create a light, glossy sauce that coats the pasta. Add more pasta water a tablespoon at a time if you prefer a looser sauce.

7. 7

   Season the pasta with salt and black pepper to taste. Toss one last time and serve immediately.