Ingredients

• 1 pound farfalle or other short pasta
• Kosher salt
• 3 tablespoons olive oil
• 1 cup thinly sliced shallots (about 2 large)
• 4 ounces thick-cut ham (about 4 slices), cut into thin strips
• 1 cup frozen or fresh shelled peas
• 1 cup heavy cream
• 1 tablespoon plus 1 1/2 teaspoons finely grated lemon zest (from about 1 large lemon)
• 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
• Freshly ground black pepper
• Freshly grated Parmesan (for serving)

Instructions

1. Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
2. Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
3. Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.