INGREDIENTS
250 g Rummo Penne Lisce N° 59
300 g peas
200 g cooked ham
200 ml heavy cream
20 g butter
1/2 onion
60 ml white wine
Nutmeg
Parmigiano Reggiano
Salt
Extra virgin olive oil
DIRECTIONS
Melt the butter in a sauté pan, then add the finely chopped onion and a pinch of salt. Cook over low heat, seasoning with a little black pepper and freshly grated nutmeg. Dice the ham and add it to the onion. Increase the heat, pour in the white wine, and let it cook off. Add the peas, a little salt, and the cream, lowering the heat again.
Meanwhile, cook the penne in a large pot of boiling salted water. About two minutes before the end of the cooking time, transfer the penne to the sauté pan and add some pasta cooking water if needed to reach your desired level of creaminess.
Remove from the heat, stir in some freshly grated Parmigiano Reggiano, and take a delicious trip down memory lane with this timelessly satisfying recipe.