Bucatini with Sweet Peas, Ricotta, and Smoked Ham is the perfect spring or summer pasta dinner. It’s light, fresh, and full of gentle flavor. I originally made it to use up some ricotta I had bought for another recipe, and the cheese was so good that it inspired this whole dish. A few simple ingredients came together so beautifully that it quickly became one of those effortless meals you want to make again.
The sweet peas add a bright pop, the smoked ham brings just the right savory depth, and the creamy ricotta ties everything together without weighing it down. Tossed with bucatini, it becomes a wonderfully satisfying yet delicate pasta that feels just right for warm‑weather cooking.
Ingredients
- 2 portions bucatini (uncooked)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 whole shallot finely chopped
- 3/4 cups ham smoked (1/2" cubes)
- 1 clove garlic thinly sliced
- 1 cup frozen peas
- 1 lemon zest only
- 3/4 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- kosher salt and freshly ground black pepper to taste
Instructions
- Gather all ingredients before starting the recipe.
- Cook bucatini in a pot of salted water until al dente according to package instructions. When the pasta is cooked, remove from heat and leave in the pasta water.
- While the pasta is cooking, add 2 tbsp unsalted butter and 1 tbsp olive oil to a medium skillet over medium heat. Add 1 whole shallot, chopped 1 clove garlic, thinly sliced, and 3/4 cups ham. Sauté for 5-6 minutes or until the shallots become translucent and the ham is beginning to brown at the edges.
- Add 1 cup frozen peas and cook for 5-6 minutes or until the peas are heated through.
- Transfer pasta from cooking water directly to skillet and toss gently to combine. Season with kosher salt and freshly ground black pepper to taste .
- Remove skillet from heat and add 3/4 cup ricotta cheese and 1/4 cup grated parmesan cheese. Toss to combine.
- Add the grated lemon zest, season with kosher salt and freshly ground black pepper to taste combine and serve.
