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Creamy Linguine with Peas, Ham, and Sage

Scott Phillips

Servings: 4

Peas are a perfect match with ham and cream, and together, they create a fast but luxurious sauce. If you don’t like sage, feel free to leave it out or substitute another herb, such as thyme or tarragon.


  • 12 oz. fresh linguine (or fettuccine)
  • 1-1/2 cups shelled fresh peas or frozen peas, thawed
  • 2 cups heavy cream
  • 1 heaping Tbs. chopped fresh sage (or 1 scant tsp. crumbled dried sage leaves)
  • Kosher salt and freshly ground black pepper
  • 4 oz. ham, cut into bite-size pieces
  • 1-1/2 cups finely grated Parmigiano-Reggiano, more for serving

Nutritional Information

  • Calories (kcal) : 860
  • Fat Calories (kcal): 510
  • Fat (g): 57
  • Saturated Fat (g): 34
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 265
  • Sodium (mg): 1280
  • Carbohydrates (g): 59
  • Fiber (g): 6
  • Protein (g): 30


  • Cook the linguine in boiling salted water according to package directions until al dente, adding the peas about 2 minutes before the pasta is done. Reserve 1/2 cup of the water and drain the pasta.
  • Meanwhile, in a 12-inch skillet, simmer the cream, sage, 1 tsp. salt, and 1/2 tsp. pepper, stirring occasionally, over medium-high heat, until slightly thickened, about 3 minutes. Turn the heat down to medium, add the drained pasta and peas, ham, and Parmigiano; toss to combine and heat through. Add some of the cooking water to loosen the pasta, if necessary. Season to taste with salt and pepper and serve topped with more Parmigiano.


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Reviews (8 reviews)

  • kristinvanness | 09/16/2021

    So quick and simple, yet soooo yummy! I have left over pasta and ham so I just threw everything in the pan, re-heated and ate! Everyone loved it. Definitely a keeper!

  • cookfancy | 07/23/2018

    I'll never go back to white sauce again. So good!

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