Penne With Ham Green Peas Oregano Recipes

PENNE CASSEROLE WITH HAM AND PEAS

Steps:

• Gather the ingredients.
• Spray a 3-quart baking dish with nonstick cooking spray or lightly grease it with butter. Heat the oven to 350 F.
• In a large saucepan, cook the pasta in boiling salted water, following the package directions. Drain in a colander and rinse with hot water.
• In a saucepan or sauté pan, melt 4 tablespoons of the 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. Cook, stirring, until the cheese is melted and the sauce is hot and bubbly.
• Add the drained pasta and peas to the sauce, mixing well and heating through.
• Spoon into the baking dish. Sprinkle with the remaining 1/2 cup of cheddar cheese.
• Melt the remaining 2 tablespoons of butter and toss with ​the breadcrumbs. Sprinkle over the shredded cheese layer.
• Bake for about 30 minutes, until crumbs are browned, and the casserole is hot and bubbly.
• Serve and enjoy.

CREAMY HAM AND PENNE PASTA

Steps:

• 1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
• 2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.

PENNE WITH HAM, GREEN PEAS & OREGANO

Steps:

• Cook the pasta according to package directions, adding the peas for the last 30 seconds of cooking. Drain and set aside.
• Meanwhile, heat oil in a large skillet over medium heat. Add the ham, and cook, stirring, until golden brown, about 3 minutes. Add the garlic, and cook, stirring, for 1 minute. Add the oregano, and cook, stirring, for 1 minute, until fragrant. Add the broth, stir in the mustard, and bring to a simmer. Add the cooked pasta and peas, and simmer 1 minute to heat through.
• Remove from heat, season to taste with salt and pepper, and top with freshly grated parmesan cheese and serve.

PENNE WITH PEAS, HAM AND CHEESE

Steps:

• Bring large pot water to boil, salt water liberally.
• Cook penne until done, according to package directions.
• Brown ham in pan.
• Add peas to boiling water during last 2-3 minutes of pasta cooking.
• While pasta is cooking, mix cheese's and butter in bowl and set aside.
• Reserve approximately 1 cup pasta cooking water, drain pasta, no need to rinse.
• Add enough pasta cooking water to thin cheese and butter mixture to a sauce consistency.
• Add pasta and peas with ham to cheese mixture, stir well, adding extra pasta water as needed to thin sauce.
• Add extra Parmesan to pasta, add pepper to taste.

PENNE WITH PEAS, PEA GREENS AND PARMESAN

Steps:

• Begin heating a large pot of water for the pasta. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea greens and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.
• Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 cup of the steaming water and heat through.
• When the water in the pot comes to a boil, salt generously and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, using a ladle transfer 1/2 cup of the pasta cooking water to the pan with the peas and pea shoots. Drain the pasta and toss at once with the vegetables and Parmesan. Serve hot.

CREAMY PENNE PASTA WITH HAM AND PEAS

Steps:

• Bring large pot of water to boil and add pasta, cooking to al dente.
• Add peas last 2-3 minutes to pasta.
• Scoop out 1 cup pasta water, then drain, and place in a large serving dish.
• Whisk flour into milk (or shake together in a jar) till mixed well.
• In skillet, pour olive oil in and add ham, cook over medium heat, stirring occasionally until ham is crispy. Remove to paper towel to drain.
• In sauce pan, melt butter (or use more olive oil) and saute garlic over medium low for about 2-3 minutes (if you love garlic, feel free to add more!).
• Whisk in milk/flour mixture and add chipped cream cheese, whisking till melted into sauce smoothly. Add Parmesan cheese and whisk till incorporated.
• In large dish with pasta and peas, toss in crispy ham, and any other vegetables you want (optional).
• Pour sauce over pasta and mix, pouring in pasta water till nice and creamy.
• Top with more parmesan and fresh ground pepper.
• serve immediately with tossed salad and garlic bread. YUM!

PEPIN'S PENNE, HAM AND VEGETABLE GRATIN

Steps:

• Boil about 2 quarts of water. Add penne and cook about 12 minutes until al dente (slightly firm). Drain and cool under cold water.
• Put cooked penne into a large bowl and stir in the ham, corn, peas, zucchini and cheese.
• Make the White Sauce:.
• Melt butter in saucepan, add the flour, and whisk it together until smooth.
• Add the milk and bring to a boil, stirring a bit. The sauce should thicken.
• Remove the pan from the heat and stir in the cream. Let it cool until lukewarm.
• Heat the broiler. Add the sauce to the penne and vegetables, and place in a shallow baking dish that can hold about 6 cups.
• Sprinkle Parmesan cheese on top.
• Broil about 4 inches from the heat until the top is lightly browned (about 6 to 8 minutes).
• Serve immediately.
• NOTE: Pepin says you can make this ahead of time up to adding the Parmesan. It will keep, covered, at room temperature for a few hours, or up to a day in the fridge before finishing in the oven, so it's a great make-ahead dish. If refrigerated, just bring it back to room temp and bake at 425 for about 30 minutes.
• SECOND NOTE: Don't let this sit in the oven after it's finished or it will become gooey.