spikesgirl58 (spikesgirl58) wrote in mfu_canteen,

Pasta with Peas, Cream & Ham

From my favorite Chef, Nick Stellino

3 quarts water (salt optional)
1 1/2 cups heavy cream
1/4 teaspoon salt
3 tablespoons diced baked ham or prosciutto cotto
4 garlic cloves, sliced
3 tablespoons frozen peas
1 pound pasta - tagliatelle, ravioli or tortellini
2 tablespoons grated Parmigiano Reggiano cheese

Serves 4 to 6

Bring the water to a boil in a large pot with or without the optional salt.

In a large saute pan set on medium heat, cook the cream, salt, ham and garlic until the cream comes to a boil, about 4 miuntes. Simmer over medium-low heat for 10 minutes until the sauce is thick enough to coat the back of a spoon. Add the peas and cook 2 minutes.

Cook the pasta in the boiling water until just tender. Drain the pasta and return to the pot. Add the warm sauce and toss well over mediun-low heat for about 3 minutes. Turn off the heat and top with the Parmigiano Reggiano cheese. Toss well and serve.

Chef's Tips:
Tags: cream & ham, pasta with peas, sunday recipes

  • Post a new comment


    default userpic

    Your reply will be screened

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.