Spring alfredo toss

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8 min


4 to 6 servings

* PLUS Cooking time: 10 minutes


  • 1/2 450-g pkg penne, rigatoni or fusilli pasta , about 3 cups
  • 1 ham steak , preferably 1/2-in. thick, about 250 g
  • 435-mL jar alfredo sauce
  • 1 1/2 cups frozen peas
  • 1 cup coarsely chopped fresh basil leaves , loosely packed (optional)
  • 1/2 tsp freshly ground black pepper
  • fresh shavings of parmesan


  • Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, about 10 to 12 minutes. Chop ham into 1/2-inch (1-cm) pieces.
  • Pour alfredo sauce into a large wide saucepan. Stir in ham. Simmer over medium-low heat, stirring often, until pasta is cooked. Just before draining pasta, stir in peas. Drain pasta and peas well. Stir into sauce. Remove from heat. Stir in basil, if using, and pepper. Serve immediately with Parmesan curls, if you like.

Nutrition (per serving)

  • Calories
  • 343,
  • Protein
  • 15.9 g,
  • Carbohydrates
  • 36.1 g,
  • Fat
  • 14.4 g,
  • Fibre
  • 3 g,
  • Sodium
  • 1197 mg.

Made with cream, butter and Parmesan cheese, alfredo sauce is one of our favourite decadent pasta sauces. There are now some good bottled versions available in supermarkets. Add chopped ham steak and a few handfuls of frozen peas and you’ve got a speedy, comforting and satisfying weeknight dinner.

Close shave

To make Parmesan curls or shavings, use a vegetable peeler and thinly slice curls from block of cheese. Scatter over hot pasta, cold pasta salads or leafy green salads.