Pasta With 15-Minute Ham, Pea, And Cream Sauce

• 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)

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

pasta, kosher salt, olive oil, shallots, ham, peas, heavy cream, lemon zest, parsley, freshly ground black pepper, parmesan

Taken from www.epicurious.com/recipes/food/views/pasta-with-15-minute-ham-pea-and-cream-sauce-56390064 (may not work)