SARASOTA'S HAM, PEA, PENNE, IN A FONTINA CHEESE SAUCE
This is a great way to use up leftover ham, some frozen peas and some pasta and you have an amazing quick dinner. Now I really think that a combination of the fontina cheese and the parmesan is what makes this good. You can use other pastas, but I happen to like the penne or the small penne. My favorite is to serve this with balsamic grilled portabello mushrooms and a good glass of red wine. NOTE: Using a fresh Tagliatelle or similar pasta would make this over the top.
Provided by SarasotaCook
Categories Ham
Time 35m
Yield 6-8 Main dish servings, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Bread Crumbs -- In a large sauce pan, which you will use for the bacon and finishing the dish, just toast up some bread crumbs. No butter or oil, just heat on medium until the bread toasts up. Once toasty and brown, just remove to a paper towel on the side. This will go in the pasta dish.
- Bacon -- Now, in that same saute pan, add the bacon and saute on medium heat until golden brown and crisp. I don't add additional oil, the bacon will give off enough grease on it's own. Just saute on medium so it doesn't burn. Remove to a plate lined with a paper towel to drain. Don't throw away those drippings.
- Onion -- In the pan with the bacon drippings, save about 1 tablespoon to saute the onion inches Just toss out the rest - you don't want too much grease. Add the onion, garlic and cook until tender. Add in the chopped ham and season with pepper. Hold off on the salt until later, the cheese you will add is salty so we don't want to over salt. Slowly add in the cream and cheese and stir until all melted and creamy. Add the peas and the bacon and cook just another minute on medium to medium low heat. You will add a little of the pasta water to thin it, so don't worry if it is very thick. You can also add a little more cream if you want, but the pasta water is what I prefer.
- Pasta -- Now if using fresh pasta, you know if cooks up in 1/2 the time. If you are using dried, just start the pasta about the same time you start the bacon. Just cook in salted water according to direction.
- Done -- Just finish the dish by adding in the parsley to the ham sauce and then the pasta and toss. If too thick, just add a little pasta water, but this is not meant to be a creamy sauce but just to coat the pasta, so don't make it too creamy.
- Serve -- Just top with the bread crumbs and toss ever so lightly and sprinkle on the remaining parmesan and Enjoy!
PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE
Grated lemon zest gives this creamy classic a hit of bright flavor and a little added flair.
Provided by Mindy Fox
Categories Milk/Cream Pasta Kid-Friendly Quick & Easy Ham Pea Small Plates
Yield 4-6 servings
Number Of Ingredients 11
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.
CREAMY PENNE PASTA WITH HAM AND PEAS
I tried to copy a wonderful dish I had at a small local Italian restaurant and this one turned out WONDERFUL (for a lot less money too!) The flavors are excellent and it's a totally new way to use up leftover ham. The crispy ham reminds me of pancetta. This is a very forgiving recipe and many different vegetables can be added to your liking, try sauteed zucchini with the peas, or mushrooms, broccoli, etc.
Provided by Aurora
Categories Ham
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
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!
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