Ham Pea Fettuccine Recipes

RICH AND CREAMY FETTUCCINE ALFREDO WITH HAM AND PEAS

Steps:

• Cook pasta Al dente according to packaged directions. Add peas the last minute of cooking.
• In a small saucepan heat oil over medium. Add shallots and garlic and cook until fragrant (careful not to burn!). Add wine and cook until alcohol burn off. Add cream until heated. Strain liquid in another heat proof bowl (optional) and discard shallots.
• Return liquid to saucepan and add cheese and pepper. Stir until melted. Add ham to warm.
• Combine pasta with peas and Alfredo sauce. Serve immediately.

CREAMY FETTUCCINE WITH HAM AND PEAS

Steps:

• In a large saucepan, cook fettuccine according to package directions; drain. Add the ham, peas, cheese, cream and fettuccine to pan. Cook and stir until heated through.

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.

HAM AND PEA PASTA ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and peas; cook and stir 5 minutes. Stir in cream, cheese and pepper; bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened and peas are crisp-tender., Drain fettuccine; add to skillet and toss to coat. Serve immediately.

HAM FETTUCCINE BAKE

Steps:

• In a small skillet, cook bread crumbs and parsley in 1 tablespoon butter over medium heat for 4-5 minutes or until golden brown. Remove from pan; set aside., In a large skillet, melt the remaining butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese; cook 2-3 minutes longer or until melted. Stir in the ham, fettuccine and peas., Transfer to a greased 11x7-in. baking dish; sprinkle with bread crumb mixture., Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

HAM & PEA FETTUCCINE

Steps:

• Cook the fettuccine according to package directions., Meanwhile, in a large skillet, saute the ham, peas, walnuts, onion, thyme and pepper in oil until heated through. Drain fettuccine. Add to ham mixture and toss to coat. Sprinkle with cheese; cover for 1 minute or until cheese is melted.

FETTUCCINE WITH PEAS AND HAM

Steps:

• Melt butter in heavy large skillet over medium head.
• Add shallots and saute until soft.
• Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned.
• Stir in peas and cook about 30 seconds.
• Add cream and boil two minutes.
• Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta.
• Season to taste.
• Serve immediately.

PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE

Steps:

• 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.

PEA & HAM PASTA

Steps:

• Bring a large pan of salted water to the boil, then cook the pasta following pack instructions, about 9 mins. Around 3 mins before the pasta is cooked, add the peas.
• Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 mins until soft but not golden. Add the ham, double cream, lemon juice and parmesan, then season and mix well. Remove from the heat.
• Drain the pasta and peas (keeping a mugful of the cooking water) and return them to the pan. Tip in the creamy ham mixture and stir everything together to combine. If the mixture seems a little dry, add some of the reserved cooking water to loosen it a little. Serve with extra parmesan on top, if you like.