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Bowties with Ham and Peas
This is one of those trusty 'standby' meals, a dish that can be counted on to turn out right every time while pleasing just about anyone. Frozen peas are the most convenient; pre-cook them for a couple of minutes in a microwave before adding them to the pan. Use cooked ham of your choice. Canadian bacon and regular lean bacon will also work OK. For a seafood version of the dish, see my Bowties with Shrimp and Peas.
Choose pasta shapes such as farfalle (bowties), bugles or rhombi — they tend to hold the peas and ham.
Total time 30-45 minutes. Serves 4.
SHOPPING LIST:
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- Pasta (bowties, rhombi, or similar)
- Ham
- Peas
- Heavy cream
- Fresh parsley
- Parmesan cheese
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Prepare pasta
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14 to 16 oz pasta
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Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)
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Prepare sauce
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1
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In sauté pan large enough to combine the cooked pasta with the sauce, melt butter and then cook gently about 10 minutes, uncovered
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- 4 tablespoons unsalted butter
- 4-6 oz ham, cut to small dice (about 1/4")
- 10-12 oz peas (after first cooking partially
about 3 minutes in microwave oven)
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2
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Stir in and cook briefly until sauce thickens
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3
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Stir in
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- palmful of fresh flat-leaf parsley, chopped
- Salt and fresh ground black pepper to taste
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4
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Drain the cooked pasta, then add it to the sauce in the pan and toss gently to coat the pasta.
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5
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Stir in
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- 4 tablespoons Parmesan cheese, grated
- 2 tablespoons heavy cream
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Finish the dish
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- If pasta seems dry, stir in a small amount of reserved pasta cooking water
- Sprinkle with fresh flat-leaf parsley, chopped fine
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www.cybershingle.com/recipes/
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