Traverse City Record-Eagle

Food

June 20, 2013

Recipe of the Week: Spring Pasta with Ham and Peas

Today’s recipe comes from Cheryl Gross of Frankfort, who likes to make it with ham and peas in spring and summer. It is adapted from a recipe she originally found in Bon Appetit magazine. She said the skillet pasta dish is easy to get on the table in under an hour. Served with a green or fruit salad, it makes a complete meal.

Spring Pasta with Ham and Peas

2 -3 T. olive oil

1 c. onion, thinly sliced

2-3 T. sun-dried tomatoes, finely sliced

1/4 c. white wine

12 oz. ham, diced

1 t. thyme, dried

3 T. Dijon mustard

11/2 c. half and half or evaporated milk

2 c. frozen peas

1 c. Parmesan cheese

12 oz. bow-tie or penne pasta

Cook pasta according to package directions. Meanwhile, add olive oil to a skillet large enough to hold the sauce and pasta. Heat over medium heat. Add onions and cook until softened, but not browned. Add ham, sun-dried tomatoes, thyme, mustard and wine and reduce wine by half. When pasta is just about ready, add half and half, peas, and 1/2 c. Parmesan. Heat gently. Add cooked pasta to sauce and toss. Let sit 5 minutes to allow the pasta to absorb the sauce and flavor. Plate the dish and sprinkle with remaining 1/2 c. of Parmesan cheese to serve.

Do you have a favorite recipe to share? Please send to the Record-Eagle Food section at 120 W. Front, Traverse City, MI 49685, features@record-eagle.com or fax to 946-8632.

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