Pasta with 15-Minute Ham, Pea, and Cream Sauce
['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)']
Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
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.
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.
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