Creamy Pasta With Ham Tomato And Peas Food

CREAMY HAM AND PENNE PASTA

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.

CREAMY HAM, PEAS, AND PASTA

Steps:

• Prepare the farfalle according to package directions, set aside
• While pasta cooks, in a saute pan, over medium heat add 1 Tablespoon unsalted butter (Note 1), let melt. Add in diced shallots, saute about 2 minutes to soften shallots.
• Add in minced garlic, Italian seasoning, salt, and black pepper. Continue to saute another few seconds to blend flavors. (Note 6)
• Stir in the remaining butter (Note 1), let melt. Whisk in the flour, continue to whisk about 1 minute to blend flavors.
• Whisk in heavy cream to blend. Cook and stir occasionally, about 5 minutes to thicken sauce.
• Mix in the shredded cheese combo. Whisk to melt cheese, about 1 minute.
• Gently stir in the peas, ham, and cooked farfalle. Simmer another minute to blend flavors and warm pasta, stirring occasionally.
• Taste sauce for seasoning, adjust any, if needed.
• Serve with chopped fresh parsley, optional.

ONE-POT HAM AND VEGGIE PASTA

Steps:

• Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
• Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
• Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.

PASTA WITH TOMATO AND PEAS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
• Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

HAM AND PEAS PASTA WITH GARLIC PARMESAN CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Stir in spaghetti, ham and peas, and gently toss to combine. Serve immediately, garnished with parsley, if desired.

PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE

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.

PASTA WITH CREAMY CHERRY TOMATO SAUCE AND HAM

Steps:

• Heat oil over medium heat and add ham. Cook until lightly crispy on both sides and remove from pan. Cut the ham into smaller pieces.
• In the same pan over medium heat cook onions for a few minutes and then add garlic and cook for 1 minute or until aromatic. Add cherry tomatoes and cook for a few minutes.
• Add coconut milk and bring to a boil, continuing to cook until sauce has thickened a bit. Add ham back to the pan.
• Serve sauce over pasta, garnished with fresh basil.

CREAMY PENNE PASTA WITH HAM AND PEAS

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!

CREAMY PASTA WITH HAM

Steps:

• In a skillet over medium heat, melt butter and olive oil together.
• Add the white part of the spring onions and sauté until tender.
• Add the minced garlic and cook an additional 2 minutes.
• Add the heavy cream and fresh ground pepper, 15-20 cranks.
• Add the mushrooms and ham to the pan and heat through.
• Lastly, add in the chopped tomato and green onion tops. Combine well and heat through.
• Add in the well-drained pasta and toss to coat and combine. Make sure all of the ingredients are well combined.
• Serve with fresh grated Parmesan cheese.

CREAMY MUSHROOM & HAM PASTA

Steps:

• In a large frying pan add the olive oil, mushrooms, parsley, oregano, salt and water, cook almost covered on medium heat, stirring occasionally until mushrooms are cooked and water has almost evaporated.(about 10-15 minutes).
• While mushrooms are cooking boil and cook pasta al dente. Once the mushrooms are cooked add the ham gently mix together.
• Add the cream and flour and cook on medium high heat, stirring constantly until thickens, add pasta, toss gently and serve immediately with freshly grated parmesan cheese if desired. Enjoy!

CREAMY PASTA WITH HAM, TOMATO AND PEAS

Steps:

• Put some salted water to boil and cook the pasta according to the packet instruction.
• Slice the onion and brown in a saucepan with olive oil and hot pepper. Then add chopped tomato and stir fry on a medium heat for a couple of minutes. Add sliced ham and mix. Pour the drained peas, cook for one minute and turn off the heat. Add the cream and the parmesan cheese.
• When the pasta is cooked, before draining, keep a cup of cooking water.
• Add the pasta to the pan, stirring over a medium heat until everything is tossing well (helping with some cooking water in case of need).

PASTA WITH HAM, PEAS AND CREAM

Steps:

• Cook the pasta according to packet instructions in plenty of salted boiling water, and then after 5 minutes add the peas to the pasta water. When the pasta is cooked, drain with the peas. Put the dry pan back on the heat with the cream, ham and Parmesan and warm it through. Add the pasta and peas back to the pan, tossing everything together well.

CREAMY HAM AND TOMATO PENNE AL BAFFO

Steps:

• Put a large pot of water to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cut the ham into small strips or juliennes. Peel and finely chop the shallots. wash and chop the parsley.
• Sauté the sliced shallot gently in olive oil until it starts to soften. Add the ham pieces and sauté them for a minute or two over a slightly higher heat, until they beginto brown ever so slightly around the edges. Add the passata and simmer gently until it starts to thicken (about 10 minutes). Add salt to taste.
• Add the cream and mix it with the rest of the sauce. Let the sauce simmer for 4-5 minutes until the cream and tomato have reduced into a lovely coral coloured sauce.
• Cook the pasta slightly less than al dente according to the instructions on the packet. Save a little of the pasta cooking water and drain the pasta.
• Add the pasta to the sauce along with ½ a ladleful of the pasta water. Turn up the heat and let the pasta simmer in the sauce for a minute or two. Mix constantly, until the sauce has reduced enough to coat the pasta well. Add the chopped parsley and serve immediately, with freshly ground black pepper and a sprinkling of extra parsley.

HAM AND PEA PASTA

Steps:

• Bring a large saucepan of salted water to the boil. Tip in the pasta and cook for 9-11 minutes until done to your liking, adding the frozen peas for the final minute.
• Meanwhile, heat a knob of butter or splash of oil in a frying pan, add the spring onion whites and fry for a minute until just softening. Turn off the heat and set aside until the pasta is cooked.
• Drain the pasta and peas, reserving a ladleful of the cooking water, and tip into the frying pan. Add the cream, Parmesan and ham with 3 tablespoons of the pasta water. Stir over a low-medium heat until the cream starts to bubble, then turn the heat down and stir briefly until the sauce is clinging to the pasta. (If you overcook it and it starts looking dry, add a little more of the pasta water.)
• Stir in the lemon zest and spring onion greens, then season with salt, pepper and lemon juice to taste. Serve immediately with extra Parmesan.

PASTA WITH HAM AND PEAS

Steps:

• Bring a large pot of water to a boil to cook the pasta. Cook according to the package directions and drain. Spray the bottom of the pot with non-stick cooking spray and then pour the cooked pasta back into the pot and cover to keep warm.
• Heat the olive oil and butter in a large skillet over medium heat. Add the shallot and cook for 2-3 minutes to soften, then add the garlic and cook for one minute longer. Add the leftover ham and frozen peas and carrots to the skillet and cook for 4-5 minutes until the frozen vegetables are warmed through.
• Sprinkle the flour into the skillet and stir to combine until the flour is completely mixed in with the ham and vegetables. Slowly pour in the cream, stirring as you go. Add the parmesan cheese, stir and bring to a simmer.
• Simmer the sauce for 5 minutes until thickened, then stir in the cream cheese until it's completely melted into the sauce.
• Pour the sauce over the pasta and stir to combine. Serve with more parmesan cheese and fresh black pepper if desired.