This was adapted from a Mark Bittman recipe to make use of our fresh spring snap peas and Wolff’s Own sliced ham!
Pasta with Peas, Ham, and Lettuce
Adapted from a recipe by Mark Bittman.
- ¼ lb. sliced ham, cut into ½ in. wide strips
- 1 pound pasta
- 3 Tbs. olive oil
- 2 Tbs. butter
- 1 shallot, minced
- fresh ground black pepper to taste
- 2 cups fresh snap peas, strings removed and cut into ½ in. pieces
- 1 head buttercrunch lettuce
- ½ cup chicken or vegetable stock or dry white wine
- 1 cup grated Parmesan cheese
- Ricotta cheese for garnish (optional)
- Bring a large pot of water to boil and salt it (about ½ Tbs.) Meanwhile, put one tablespoon oil in a small skillet over medium-high heat. When hot, add the ham and cook, turning occasionally, until crisp, about 4-5 minutes. Set aside.
- When the water boils, add the pasta and cook until just tender. Drain the pasta, reserving some cooking liquid. Meanwhile, melt butter with remaining two tablespoons of oil in a large skillet over medium heat. Add shallot and sprinkle with salt and pepper; cook until shallot begins to soften, about 5 minutes.
- Add peas, lettuce, and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, add the ham on top, and adjust seasoning to taste. If desired, dollop final servings with ricotta cheese.