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  • Megan Bliss

Creamy Pasta with Ham and Peas

Springtime means Green Peas from the garden, or in my case a friend’s garden. I love

this recipe as it comes together quickly. Hope you enjoy it too. I do have friends who

use Two cans of Cream of Chicken Soup and Milk in place of the Sauce, but don’t add

in the salt.

Creamy Pasta with Ham and Peas

1-pound of Zita or Bow-Tie Pasta (or your choice of type)

5 Tablespoons Butter

1 small yellow or white Onion, chopped.

2 Tablespoons minced Garlic

3 Tablespoons Flour

14 ounces chicken Broth, 1 Can or 1 ½ Cups

1 Cup Half and Half

3 Cups Ham, diced.

1-pound Green Peas, Fresh or frozen

1 Cup Parmesan Cheese, shredded.

1 teaspoon Salt

½ teaspoon White Pepper, or Black Pepper

Cook the pasta according to package directions. (Save some of the pasta water just in

case the sauce is too thick.)

While Pasta is cooking, melt the butter in a large skitter over medium heat. Add the

onion and sauté for 5 minutes or until soft and translucent. Add the garlic and sauté

another 1 minute. Add the flour and whisk and cook for 2 minutes, stirring continuously.

Add the chicken broth and the half and half. Whisk until thickened.

Add the ham and peas and simmer to heat through. Add the cooked pasta, shredded

Parmesan Cheese, Salt and Pepper. Stir to combine.

If the sauce is too thick, add some of the reserved pasta water as needed.

Serve Immediately with additional Parmesan cheese on top.

**To make Gluten Free, use Gluten Free Pasta and Gluten Free AP Flour.

** You could also substitute asparagus or broccoli for the peas.

Jan Dairy Keen


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