Pea And Ham Pasta Sauce Recipes

Steps:

• Melt the butter in a large ovenproof skillet over medium-high heat. Add the leeks, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the leeks are tender, 8 to 10 minutes. Add the ham and cook until warmed through, about 2 minutes. Add the flour and cook, stirring, until moistened, 1 minute. Add the half-and-half and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 2 minutes. Stir in 1 cup fontina until melted.
• Meanwhile, preheat the broiler and bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and peas.
• Add the pasta and peas to the skillet and toss to coat, adding the reserved cooking water as needed to loosen; season with salt and pepper. Top with the remaining 1 cup fontina and the parmesan. Broil until lightly browned, 4 to 5 minutes.

Steps:

• 1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
• 2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.

Steps:

• Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
• Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
• Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

Steps:

• Bring a pan of salted water to the boil, then throw in the pasta. Simmer for 6 mins, add the peas and spring onions, then continue cooking until the pasta is al dente.
• Drain everything well, then tip into a pasta bowl (or back into the saucepan). Stir in the ham, pesto and crème fraîche until well mixed, then enjoy.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and peas; cook and stir 5 minutes. Stir in cream, cheese and pepper; bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened and peas are crisp-tender., Drain fettuccine; add to skillet and toss to coat. Serve immediately.

Steps:

• Heat the oil in a frypan, and saute the onion and garlic over medium heat until softened, about 5 minutes.
• Add the diced ham and saute a further 2 minutes or so.
• Add the tomato paste, and cook stirring for 2 minutes, then pour in the wine or stock.
• If I'm using wine, I like to reduce it a little.
• Now add the crushed tomatoes, peas and freshly ground black pepper and simmer for about 10 minutes.
• No longer though or the peas lose their fresh green colour.
• Add the cream and reheat gently, then stir through the chopped basil before serving.
• Offer Parmesan cheese at the table.

Steps:

• Bring a large pan of salted water to the boil, then cook the pasta following pack instructions, about 9 mins. Around 3 mins before the pasta is cooked, add the peas.
• Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 mins until soft but not golden. Add the ham, double cream, lemon juice and parmesan, then season and mix well. Remove from the heat.
• Drain the pasta and peas (keeping a mugful of the cooking water) and return them to the pan. Tip in the creamy ham mixture and stir everything together to combine. If the mixture seems a little dry, add some of the reserved cooking water to loosen it a little. Serve with extra parmesan on top, if you like.

Steps:

• Prepare pasta and sauce according to package directions. Meanwhile, place peas and water in a microwave-safe dish. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain. , Stir the peas, ham, oregano and pepper into pasta mixture; cook and stir for 3-4 minutes or until heated through.

Steps:

• Bring large pot of water to boil and add pasta, cooking to al dente.
• Add peas last 2-3 minutes to pasta.
• Scoop out 1 cup pasta water, then drain, and place in a large serving dish.
• Whisk flour into milk (or shake together in a jar) till mixed well.
• In skillet, pour olive oil in and add ham, cook over medium heat, stirring occasionally until ham is crispy. Remove to paper towel to drain.
• In sauce pan, melt butter (or use more olive oil) and saute garlic over medium low for about 2-3 minutes (if you love garlic, feel free to add more!).
• Whisk in milk/flour mixture and add chipped cream cheese, whisking till melted into sauce smoothly. Add Parmesan cheese and whisk till incorporated.
• In large dish with pasta and peas, toss in crispy ham, and any other vegetables you want (optional).
• Pour sauce over pasta and mix, pouring in pasta water till nice and creamy.
• Top with more parmesan and fresh ground pepper.
• serve immediately with tossed salad and garlic bread. YUM!