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