Lemon, Ham and Arugula Pasta
Lemon, Ham and Arugula Pasta
Ingredients
- 3/4 lb (340 g) penne or other short pasta
- 1 1/2 cups (225 g) frozen green peas, thawed
- 2 garlic cloves, finely chopped
- 2 tbsp butter
- 2 tbsp unbleached all-purpose flour
- 1 1/2 cups (375 ml) chicken broth
- 5 oz (140 g) white ham, diced large (see note)
- 2 lemons, zest finely grated
- 1/4 tsp red pepper flakes, or more to taste
- 1 cup (70 g) fresh Parmesan cheese, finely grated, plus more for serving
- 3 tbsp (45 ml) lemon juice
- 2 cups (50 g) arugula, coarsely chopped
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the pasta cooking water. Add the peas to the pot and continue to cook for 30 seconds. Drain. Oil lightly. Set aside.
- Meanwhile, in another pot over medium heat, soften the garlic in the butter. Add the flour and cook for 1 minute while whisking constantly. Pour in the broth. Bring to a boil while whisking. Add the ham, lemon zest and red pepper flakes. Simmer until the sauce thickens. Season generously with pepper.
- Add the pasta and peas to the pot of sauce. Add the cheese and mix well. Add the reserved pasta cooking water to thin out the sauce. Add the lemon juice. Adjust the seasoning. Add the arugula and mix until just wilted.
- Serve the pasta in shallow bowls. Sprinkle with more Parmesan and serve immediately.
Lemon, Ham and Arugula Pasta