Green Pea Spaghetti with Iberian Ham

Green Pea Spaghetti wityh Iberian Ham Recipe


  • 160 grams of Iberico Ham, Cut into small dices
  • 1 Onion, Cut into small dices
  • 1 Tomato, Roughly chopped
  • 7 Tablespoon Butter
  • 2 liters Water
  • 1 Cup Heavy Cream
  • 600 grams Spaghetti
  • 500 grams shelled fresh English Peas
  • 200 grams Iberico Ham, Thinly sliced and cut into fine strips


  1. To make sauce, sweat the diced ham and onion together over low heat until they begin to soften.
  2. Add the chopped tomato and cook for a minute more before adding the water.
  3. Bring to a boil, reduce heat to a simmer and cook for 20 minutes, or until reduced by half.
  4. Remove from heat, whisk in the cream and butter until incorporated, add salt and pepper to taste, and set aside.
  5. Now bring a large pot of water to a boil and season generously with salt.
  6. Add the shelled peas and cook for 1 minute. Remove the peas with a sieve or slotted spoon and set aside in a large bowl.
  7. Return the pot of water to a boil and cook the spaghetti according to the package instructions.
  8. When the spaghetti are cooked, drain in a colander.
  9. And add them to the bowl with the peas.
  10. Add the reserved sauce and strips of ham and toss to combine.
  11. Your pasta is ready.

Recipe by Chef Stephanie Le Quellec

Culinary News

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