Pasta with Ham, Peas, and Cream

• Salt and black pepper to taste
• 1 cup peas, fresh or frozen
• 2 tablespoons butter
• 2 ounces ham, preferably prosciutto, roughly chopped
• 1/2 cup heavy cream
• 1 pound linguine, fettuccine, or other long pasta
• 1/2 cup freshly grated Parmesan cheese, or more to taste

1. Bring both a large and a small pot of water to a boil; salt them both.
2. In the small pot, cook the peas until tender, 3 or 4 minutes.
3. Drain and set aside.
4. Put the butter in a medium skillet over medium heat; when it melts, add the ham and cook for about a minute.
5. Stir in the peas, the cream, a pinch of salt, and a fair amount of black pepper.
6. Turn the heat to low; keep warm, stirring occasionally, while you cook the pasta.
7. Cook the pasta until tender but not mushy; drain, reserving about a cup of the cooking liquid.
8. Toss the pasta with the cream mixture; if it seems too thick, add a little of the reserved cooking water.
9. Stir in the Parmesan, taste and adjust the seasoning, and serve.

salt, peas, butter, ham, heavy cream, linguine, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/pasta-with-ham-peas-and-cream-385928 (may not work)