Thursday, April 30, 2009

Ham & Pea Pasta (Krista Christensen & Heidi Maxfield)

Heidi shared some of her leftovers of this recipe and it was SOOOO GOOD!
I love the Parmesan flavor it has.
(There is more flavor than meets the eye)
1 cup frozen green peas (put in the microwave for about 1 minute to thaw)
2 Tbsp unsalted butter
1 cup sliced fresh mushrooms, optional
1 cup turkey ham, chopped
1/2-1 cup cup heavy cream
1/2 tsp salt
1/4 tsp fresh ground pepper
1 lb linguine, fettucine or other long pasta (I used cavatappi - the spirals, or bowtie is good too)
1/2-1 cup grated Parmesan cheese or more to taste (I always add more!)

Bring large pot of water to a boil and cook pasta according to package directions. While that cooks melt butter in a medium skillet over medium heat; add mushrooms and cook 3 to 4 minutes, until lightly browned. Add ham and cook 1 minute. Stir in peas, cream, salt, and pepper. Turn heat to low; keep warm, stirring occasionally, while pasta is cooking.
Drain pasta, Toss pasta with butter mixture. Add Parmesan and toss. Serve immediately.