Pasta Shells With Peas And Ham Food

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.

PASTA SHELLS WITH PEAS AND HAM

Steps:

• Cook pasta shells according to package directions 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 in lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until thickened slightly, about 5 minutes.
• Stir the cream sauce into the shells. Add the parmesan and dill and season with salt and pepper to taste.

PASTA WITH HAM AND PEAS

Steps:

• Bring a large pot of water to a boil to cook the pasta. Cook according to the package directions and drain. Spray the bottom of the pot with non-stick cooking spray and then pour the cooked pasta back into the pot and cover to keep warm.
• Heat the olive oil and butter in a large skillet over medium heat. Add the shallot and cook for 2-3 minutes to soften, then add the garlic and cook for one minute longer. Add the leftover ham and frozen peas and carrots to the skillet and cook for 4-5 minutes until the frozen vegetables are warmed through.
• Sprinkle the flour into the skillet and stir to combine until the flour is completely mixed in with the ham and vegetables. Slowly pour in the cream, stirring as you go. Add the parmesan cheese, stir and bring to a simmer.
• Simmer the sauce for 5 minutes until thickened, then stir in the cream cheese until it's completely melted into the sauce.
• Pour the sauce over the pasta and stir to combine. Serve with more parmesan cheese and fresh black pepper if desired.

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.

SHELLS AND PEAS (POOR MAN'S PASTA SAUCE)

Steps:

• Bring a stick pot of heavily salted water to a boil and add pasta. Cook until al dente; about 6-mins.
• In the meantime, heat oil in large skillet. Add garlic slices, stirring constantly so they don't burn. Once a light-golden brown, spoon out garlic and set aside.
• Slowly, add tomato sauce to pan, taking care not to splatter yourself with the popping hot oil. Add, peas with their liquid, herbs and salt and pepper to taste; stirring occasionally. Cook for about 6-mins.
• Once pasta is cooked to perfection, scoop out of water and transfer directly into sauce. Fold pasta into sauce. Remove from heat. Fold in about half the cheese.
• Garnish with additional cheese.
• Enjoy!