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, email@example.com or fax to 946-8632.