Ham and Peas Pasta with Garlic Parmesan Cream Sauce
The perfect way to use up all your leftover ham! It is amazingly creamy, comforting and kid-friendly! Dovetailing Tips: Use the left over ham from day 2 in todays recipe.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 549
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 549
8 ounces spaghetti
1/4 cup butter
4 cloves garlic, minced
2 tablespoons flour
1 cup chicken broth, or more, as needed
1 teaspoon thyme
1/2 teaspoon basil
1/2 cup half and half
1/2 cup freshly grated Parmesan
pepper, to taste
2 cups ham
1 cup frozen sweet peas
2 tablespoons chopped fresh parsley leaves
Directions:
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
Stir in spaghetti, ham and peas, and gently toss to combine.
Serve immediately, garnished with parsley, if desired.
Source: damndelicious.net
To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
Stir in spaghetti, ham and peas, and gently toss to combine.
Serve immediately, garnished with parsley, if desired.
Source: damndelicious.net
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
