Creamy Ham, Broccoli and Radish Pasta
Broccoli, tender; radishes, gently cooked; and ham, cubed, are tossed with pasta, wide, in a creamy Parmesan sauce. The radishes soften as they cook but still add a little colour and bite to this easy ham and broccoli pasta dinner.
Equipment
- Large pot
- Large skillet
- Colander
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Cheese grater or vegetable peeler
- Fine zester
- Pasta serving tongs
Ingredients
- 340 g egg noodles wide, or pappardelle or tagliatelle
- 3 cups broccoli cut into florets
- 1½ cups ham cooked and cubed
- 1 cup radishes quartered or cut into thick wedges
- 2 tablespoons butter
- 2 cloves garlic finely minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- ¾ cup heavy cream or half-and-half
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt plus more for the pasta water
- ½ teaspoon black pepper freshly ground
- ½ cup Parmesan cheese finely grated
- 1 teaspoon lemon zest freshly grated
- 1 teaspoon thyme leaves fresh
- ¼ to ½ cup pasta water reserved, as needed
For Serving
- Parmesan cheese shaved
- Thyme fresh
- Pea shoots or microgreens
- Lemon zest additional
- Edible flowers optional
Instructions
Cook the pasta.
- Bring a large pot of salted water to a boil. Cook the wide noodles according to the package directions until al dente. Reserve ½ cup of pasta water, then drain.
Cook the radishes and ham.
- Melt the butter in a large skillet over medium heat. Add the radishes and cook for 3 to 4 minutes. Stir in the cubed ham and garlic and cook for another 2 minutes.
Make the creamy sauce.
- Sprinkle the flour over the ham and radishes and stir for 1 minute. Slowly pour in the chicken broth and cream. Stir in the Dijon mustard, garlic powder, salt and black pepper.
Add the broccoli.
- Add the broccoli florets directly to the skillet. Cover and simmer gently for 5 to 7 minutes, or until the broccoli is tender but still bright green.
Finish the sauce.
- Stir in the grated Parmesan, lemon zest and fresh thyme. If the sauce is too thick, add a small splash of reserved pasta water.
Serve.
- Divide the cooked noodles among the bowls and spoon the creamy ham, broccoli and radish mixture over the top. Garnish with shaved Parmesan, fresh herbs, pea shoots and edible flowers, if desired.
For the best creamy ham, broccoli and radish pasta, keep the skillet at a gentle simmer after adding the cream and Parmesan. High heat can make the sauce separate, while lower heat keeps the creamy Parmesan sauce smooth. If it becomes too thick, stir in a small splash of pasta water or chicken broth before spooning it over the wide noodles.
Notes
- This creamy ham, broccoli and radish pasta is a practical way to use leftover cooked ham for an easy weeknight dinner.
- Cook the wide noodles separately and spoon the creamy ham and broccoli mixture over the pasta when serving.
- Cut the broccoli into similar-sized florets so it cooks evenly in the skillet. Keep it tender-crisp for the best colour and texture.
- Cooked radishes become milder and slightly sweet while still adding a little bite to this easy ham pasta recipe.
- Taste the sauce before adding extra salt. Ham, Parmesan cheese and chicken broth can already be quite salty.
- Keep the heat low after adding the cream and Parmesan. A gentle simmer helps the creamy Parmesan sauce stay smooth.
- The sauce will thicken as it sits. Add a splash of pasta water, chicken broth or cream if it becomes too thick.
- Pappardelle, tagliatelle or wide egg noodles work especially well because they hold the rich sauce beautifully.
- Fresh lemon zest brightens the creamy sauce and balances the savoury ham and Parmesan flavours.
- Garnish the finished pasta with shaved Parmesan, fresh thyme, pea shoots or microgreens for extra colour and freshness.
- Edible flowers are optional, but they make this simple ham and broccoli pasta dinner look a little more special. Only use food-safe flowers that have not been treated with pesticides.
- Store leftover creamy ham pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently with a small splash of milk or broth.
Nutrition
Serving: 1servingCalories: 748kcalCarbohydrates: 71gProtein: 32gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 179mgSodium: 1310mgPotassium: 721mgFiber: 5gSugar: 5gVitamin A: 1422IUVitamin C: 65mgCalcium: 262mgIron: 3mg
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