My recipe series, “A Man, A Ham, & A Plan”, continues. I bought a 5 1/2lb thin cut carver ham and I wanted to see how many dishes I could create with it. I was able to make 6 different dishes, each serving at least four. This third dish is a creamy farfalle pasta with ham, mushrooms, and peas in a creamy sauce. Check my website and my YouTube channel for the rest!
Farfalle in a Cream Sauce with a Ham, Mushroom, and Peas
makes 4 servings
Ingredients
2 tbl Olive Oil
3 med Shallots, thinly sliced
8 oz Mushrooms, sliced
12 oz Ham, sliced into strips
1 tsp fresh Thyme, minced
1 tsp fresh Rosemary, minced
1/4 tsp Red Pepper Flakes
1 tsp Salt
1/2 tsp Black Pepper
1 cu Heavy Cream
1 cu Frozen Peas
2 tbl Parmesan Cheese, freshly grated
1/4 cu Flat Leaf Parsley, roughly chopped
3/4 lb Farfalle Pasta
2 scallions thinly sliced, some green parts, for garnish
Additional freshly grated Parmesan Cheese, for garnish
Method
Heat a large saucepan over medium low heat. Add olive oil followed by shallots and sauté for about 3 minutes, stirring constantly. Add mushrooms and continue to sauté until mushrooms have released most of their liquid, about 8 minutes. Add thyme and rosemary, sauté for 1 minute. Add ham, red pepper flakes, salt and pepper and sauté for 2 minute. Add cream and stir until simmering. Do not bring to a full boil. Continue to simmer until cream thickens and add peas. Simmer for an additional 2 minutes until peas are tender. Add 2 tablespoons of parmesan cheese and the parsley and stir to combine.
Meanwhile, cook pasta according to package directions (until al dente). The sauce takes about 30 minutes, so try to back time the pasta to be ready at the same time. Once ready, drain the pasta (reserving the water) and add it to the sauce. Stir to combine. If sauce is a bit too thick, add a few tablespoons of pasta water.
Serve in individual plates and top with a bit more parmesan and the scallions. Serve immediately.
Check out my other recipes on my website at http://www.waynesweekend.com