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Pappardelle with Ham and Peas

September 6, 2014

When there is Pappardelle in the house this recipe is always made.  Simple, easy and comforting.  DelVerde pasta is among my favorites* and I am so lucky friends of mine bring some to my home when they find it on their shopping travels.  Years ago there was an Italian shop across the street from my home and I did get very spoiled.


Pappardelle with Ham and Peas


  • 1/2 C. plus 3 T.  Unsalted Butter
  • 1/2 lb. Mushrooms (cut in bite size pieces)
  • 1 C. Frozen Peas
  • 3/4 C. Heavy Cream
  • 1/2 C. plus Parmesan Cheese (grated)
  • 1 lb. Pappardelle
  • Additional Parmesan Cheese (for garnish)
  • Parsley (for garnish) optional


  1. Cut the ham and defrost the peas (set aside)
  2. Melt the butter and add the cream and heat slowly
  3. Add the Parmesan Cheese and combine completely
  4. Add the ham and peas and mix well with the sauce
  5. Bring water to a boil and cook pasta al dente
  6. Strain the pasta (reserve a small amount of water for tossing)
  7. Add pasta to the cream mixture and toss, heat slowly
  8. Plate the pasta on a warmed plate and add parsley garnish
  9. Pass additional cheese at the table

* DelVerde does not pay me; I just love their pasta.




Serves: 4

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