Active Time

　　15 minutes

　　Total Time

　　20 minutes

　　Grated lemon zest gives this creamy classic a hit of bright flavor and a little added flair.

　　

Ingredients

4–6 servings

　　1 pound farfalle or other short pasta

　　Kosher salt

　　3 tablespoons olive oil

　　1 cup thinly sliced shallots (about 2 large)

　　4 ounces thick-cut ham (about 4 slices), cut into thin strips

　　1 cup frozen or fresh shelled peas

　　1 cup heavy cream

　　1 tablespoon plus 1 1/2 teaspoons finely grated lemon zest (from about 1 large lemon)

　　2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving

　　Freshly ground black pepper

　　Freshly grated Parmesan (for serving)

　　

Step 1

Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.

　　

Step 2

Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.

　　

Step 3

Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.