This variation on “straw and hay” pasta combines thickly sliced deli ham (or any leftover holiday ham!) with fresh pops of sweet peas. Instead of heavy cream we opted for luxurious burrata to really take this dish over the top.
Step 1
Cook pasta per package. directions. Remove 1 cup cooking water in liquid measuring cup and stir in chicken bouillon base until dissolved; set aside. Drain pasta.
Step 2
Meanwhile, remove and discard outer parts from leeks, halve lengthwise and slice crosswise 1/4 inch thick. Heat oil and 1 tablespoon butter in large skillet on medium until butter melts. Add leeks, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in garlic and cook 1 minute more.
Step 3
Add wine and simmer until mostly evaporated, 1 to 2 minutes. Stir in ham. Add pasta, lemon zest, and lemon juice and toss to combine, then add pecorino and reserved bouillon mixture in increments, tossing constantly and vigorously, until sauce forms to coat pasta.
Step 4
Add peas, parsley, and remaining tablespoon butter and toss to combine. Transfer pasta to platter and top with burrata. Serve drizzled with oil and sprinkled with cracked pepper if desired.
