Fresh Pasta with Cream, Peas, and Parmesan

ALTHOUGH SPECTACULAR when made with fresh noodles and fresh, sweet peas, this recipe is so good that I often make it with refrigerated store-bought pasta and frozen baby peas. The peas can be taken from the freezer and heated in the cream while it thickens in step 2. (Increase your cooking time by 1 to 2 minutes.)

Pasta of all shapes and sizes can be cooked, according to the package directions, and mixed with the cream, peas, ham, and cheese.