Lemon, Ham and Arugula Pasta | RICARDO

Ingredients

• 3/4 lb (340 g) penne or other short pasta
• 1 1/2 cups (225 g) frozen green peas, thawed
• 2 garlic cloves, finely chopped
• 2 tbsp butter
• 2 tbsp unbleached all-purpose flour
• 1 1/2 cups (375 ml) chicken broth
• 5 oz (140 g) white ham, diced large (see note)
• 2 lemons, zest finely grated
• 1/4 tsp red pepper flakes, or more to taste
• 1 cup (70 g) fresh Parmesan cheese, finely grated, plus more for serving
• 3 tbsp (45 ml) lemon juice
• 2 cups (50 g) arugula, coarsely chopped