Creamy Linguine with Peas, Ham, and Sage

Creamy Linguine with Peas, Ham, and Sage
Photo by Scott Phillips

Ingredients

  • 1-½ cups shelled fresh peas or frozen peas, thawed
  • 2 cups heavy cream
  • 1 heaping Tbs. chopped fresh sage (or 1 scant tsp. crumbled dried sage leaves)
  • 4 oz. ham, cut into bite-size pieces
  • 12 oz. fresh linguine (or fettuccine)
  • Kosher salt and freshly ground black pepper
  • 1-½ cups finely grated Parmigiano-Reggiano, more for serving

Cook the linguine in boiling salted water according to package directions until al dente, adding the peas about 2 minutes before the pasta is done. Reserve 1/2 cup of the water and drain the pasta. Meanwhile, in a 12-inch skillet, simmer the cream, sage, 1 tsp. salt, and 1/2 tsp. pepper, stirrin...

View full recipe at Fine Cooking

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