I am not a great lover of peas. (Blame my inner 5 year old. It’s fine, I do.) However, in this dish I can almost convince myself they aren’t there with all the other great flavors. Since this happens to be a house favorite, it is always made with peas. I haven’t made myself swap out those little green devils with asparagus or green beans, but I dream that there are in there.
Life is a combination of magic and pasta.
GOOD FOOD. GOOD FRIENDS. GOOD TIMES
This is one of those go to quick weekday recipes that ensure baseball practice, ballet, clean dishes and homework are all done in the same day 😉
Pasta with Peas and Ham RecipePrint This
1 pound small pasta shells or elbow macaroni
2 tablespoons plus 1 teaspoon extra-virgin olive oil
5 garlic cloves, thinly sliced
1 cup sweet green peas
1/4 pound ham, diced small
1 1/4 cups heavy cream
1 cup chicken stock or low-sodium broth
1/4 cup freshly grated Parmesan cheese
1/3 cup chopped dill
Salt and freshly ground pepper
- In a large pot of boiling salted water, cook the pasta until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.
- Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham is lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.
- Stir the cream sauce into the shells. Add the Parmesan and dill and season with salt and pepper. Serve in bowls.