Snap Peas N Ham Alfredo Food

HAM AND PEA PASTA ALFREDO

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.

RICH AND CREAMY FETTUCCINE ALFREDO WITH HAM AND PEAS

Steps:

• Cook pasta Al dente according to packaged directions. Add peas the last minute of cooking.
• In a small saucepan heat oil over medium. Add shallots and garlic and cook until fragrant (careful not to burn!). Add wine and cook until alcohol burn off. Add cream until heated. Strain liquid in another heat proof bowl (optional) and discard shallots.
• Return liquid to saucepan and add cheese and pepper. Stir until melted. Add ham to warm.
• Combine pasta with peas and Alfredo sauce. Serve immediately.

SNAP PEAS 'N' HAM ALFREDO

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.

FETTUCCINE WITH SALMON AND SNAP PEAS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain.
• Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate.
• Add the pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with salt and pepper. Top with the salmon.

PIEROGIES ALFREDO

Steps:

• Thaw pierogies in boiling water for five minutes, drain and keep warm.
• In the meantime,combine Alfredo sauce, ham and peas in a saucepan.
• Cook 10 minutes over medium heat, adding milk if too thick.
• Season with black pepper, pour sauce mixture over pierogies and top with Parmesan.

BOW TIES ALFREDO WITH HAM AND PEAS (OR BROCCOLI)

Steps:

• Bring large of lightly salted water to boiling.
• Add pasta; cook 12 minutes or until firm but tender.
• Add peas for last 3 minutes of cooking.
• Reserve 1/2 cup of pasta cooking water; drain water.
• Meanwhile, shake together flour and milk in jar with tight-fitting lid until blended.
• Heat butter in saucepan over medium heat.
• Add garlic, saute 1 minute.
• Whisk in milk mixture.
• Simmer 3 minutes.
• Whisk in cream cheese, 2 tablespoons parmesan, salt and pepper.
• Simmer, whisking, 2 minutes.
• Remove from heat.
• Toss together pasta, peas or broccoli, sauce and ham in large bowl.
• Add 1/4 to 1/2 cup of reserved pasta water, tossing to make creamy sauce.
• Top with remaining parmesan.
• Serve hot.

HAM & PEA ALFREDO PASTA

Steps:

• 1.) Fry Mushrooms, Onions, and Garlic until just soft in your favorite oil until just soft.
• 2.) Remove from heat and place in a bowl with Ham and Peas which you will add to the sauce later.
• 3.) On medium low heat, melt Butter and Cream Cheese. Stir to combine and then add Whipping Cream.
• 4.) Turn heat to medium and bring to a soft boil. Add Ham and Pea mixture and bring to a soft boil again. Reduce to simmer and bring your pasta water to a boil.
• 5.) Boil pasta till al dente. Drain and serve with covered with Alfredo sauce.
• 6.) Finish with fresh ground nutmeg or garnish of your choice.

PEAS AND MUSHROOM ALFREDO

Steps:

• Cook fettuccine as label directs.
• While it's cooking, heat olive oil over medium heat in large saute pan.
• Saute mushrooms and garlic in olive oil until juices evaporate and mushrooms are lightly browned.
• Add Alfredo sauce and peas to mushroom and garlic; heat through.
• Add 1 cup Romano cheese; stir to combine.
• Drain fettuccine.
• In large mixing bowl, toss fettuccine and Alfredo-sauce mixture.
• Season with salt and pepper to taste.
• Serve hot with remaining Romano.