Bow Tie Pasta With Ham Leeks And Peas Recipes

HAM AND PEAS PASTA WITH GARLIC PARMESAN CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Stir in spaghetti, ham and peas, and gently toss to combine. Serve immediately, garnished with parsley, if desired.

SKILLET PASTA WITH HAM AND PEAS

Steps:

• Melt the butter in a large ovenproof skillet over medium-high heat. Add the leeks, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the leeks are tender, 8 to 10 minutes. Add the ham and cook until warmed through, about 2 minutes. Add the flour and cook, stirring, until moistened, 1 minute. Add the half-and-half and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 2 minutes. Stir in 1 cup fontina until melted.
• Meanwhile, preheat the broiler and bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and peas.
• Add the pasta and peas to the skillet and toss to coat, adding the reserved cooking water as needed to loosen; season with salt and pepper. Top with the remaining 1 cup fontina and the parmesan. Broil until lightly browned, 4 to 5 minutes.

BOW TIE PASTA WITH HAM AND PEAS

Steps:

• 1. When cooking pasta, add the frozen peas during the last 2 minutes of cooking time and add 2 minutes to the cooking time. Drain the peas and pasta together and rinse with hot water.
• 2. In a saute pan, melt 4 tbsp. of butter. Add the green onions, parsley, and garlic; cook, stirring for 1 minute. Add the flour and cook stirring for 1 minute. Stir in the milk and cook, stirring until thickened. Add the ham and 2 cups of the shredded cheese and cook, stirring, until cheese is melted and the sauce is hot and bubbly.
• 3. Add the drained pasta and peas to the sauce, mixing well and heating through.
• 4. Spoon into a greased 3 quart baking dish. Sprinkle with 1/2 cup of the Cheddar cheese.
• 5. Combine the bread crumbs and melted butter and toss to blend thoroughly. Sprinkle over the shredded cheese layer. Bake at 350 degrees for 30 minutes, until crumbs are browned and the casserole is hot and bubbly.

BOW TIES ALFREDO WITH HAM AND PEAS (OR BROCCOLI)

Steps:

• Bring large of lightly salted water to boiling.
• Add pasta; cook 12 minutes or until firm but tender.
• Add peas for last 3 minutes of cooking.
• Reserve 1/2 cup of pasta cooking water; drain water.
• Meanwhile, shake together flour and milk in jar with tight-fitting lid until blended.
• Heat butter in saucepan over medium heat.
• Add garlic, saute 1 minute.
• Whisk in milk mixture.
• Simmer 3 minutes.
• Whisk in cream cheese, 2 tablespoons parmesan, salt and pepper.
• Simmer, whisking, 2 minutes.
• Remove from heat.
• Toss together pasta, peas or broccoli, sauce and ham in large bowl.
• Add 1/4 to 1/2 cup of reserved pasta water, tossing to make creamy sauce.
• Top with remaining parmesan.
• Serve hot.