ONE-POT HAM AND VEGGIE PASTA
This single-pot meal is the perfect way to use up leftover ham for a weeknight dinner. It's creamy, comforting, and quick-and-easy.
Provided by lutzflcat
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 71.3 g, Cholesterol 42.6 mg, Fat 17.6 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 6.3 g, Sodium 1042 mg, Sugar 6.3 g
CREAMY HAM, PEAS, AND PASTA
Creamy sauce tops pasta with ham and peas. A great recipe to use leftover holiday ham.
Provided by Eileen Kelly
Categories Main Dish
Time 20m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 serving, Calories 863 kcal, Carbohydrate 45 g, Protein 31 g, Fat 63 g, SaturatedFat 38 g, Cholesterol 235 mg, Sodium 1100 mg, Fiber 3 g, Sugar 5 g
CREAMY HAM AND PENNE PASTA
Zesty diced tomatoes, ham and peas combine with penne pasta in a creamy sauce
Provided by Food Network
Time 20m
Yield 4 servings (1-1/3 cups each)
Number Of Ingredients 6
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.
PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE
Grated lemon zest gives this creamy classic a hit of bright flavor and a little added flair.
Provided by Mindy Fox
Categories Milk/Cream Pasta Kid-Friendly Quick & Easy Ham Pea Small Plates
Yield 4-6 servings
Number Of Ingredients 11
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.
HAM AND PEAS PASTA WITH GARLIC PARMESAN CREAM SAUCE
The perfect way to use up all your leftover ham! It is amazingly creamy, comforting and kid-friendly!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 13
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.
CREAMY PENNE PASTA WITH HAM AND PEAS
I tried to copy a wonderful dish I had at a small local Italian restaurant and this one turned out WONDERFUL (for a lot less money too!) The flavors are excellent and it's a totally new way to use up leftover ham. The crispy ham reminds me of pancetta. This is a very forgiving recipe and many different vegetables can be added to your liking, try sauteed zucchini with the peas, or mushrooms, broccoli, etc.
Provided by Aurora
Categories Ham
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
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 HAM AND TOMATO PENNE AL BAFFO
Creamy ham and tomato penne al baffo is a perfect weeknight pasta recipe. It's so fast and easy to make you can have it on the table in the time it takes to boil the water and cook your pasta! A great recipe for leftover holiday ham #albaffo
Provided by Jacqueline De Bono
Categories Main Course
Number Of Ingredients 9
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.
Nutrition Facts : Calories 755 kcal, ServingSize 1 serving
CREAMY PASTA WITH HAM, TOMATO AND PEAS
Make and share this Creamy Pasta With Ham, Tomato and Peas recipe from Food.com.
Provided by Angela G.
Categories Ham
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 518.9, Fat 6.5, SaturatedFat 2.6, Cholesterol 28.1, Sodium 658.4, Carbohydrate 86.9, Fiber 6.9, Sugar 8, Protein 26.9
PASTA WITH HAM, PEAS AND CREAM
When my children were younger, this was always one of their favourite teas and is now one of their favourite suppers. It serves 2 or 3 children - double quantities for teenagers and above. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 2-3 children
Number Of Ingredients 5
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.
PASTA WITH HAM AND PEAS
This Pasta with Ham and Peas is a simple, comforting pasta recipe that kids and adults love! Great way to use up leftover ham or just grab a ham steak from the store!
Provided by Dan
Categories Dinner
Time 20m
Number Of Ingredients 12
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.
HAM AND PEA PASTA
Even if you're new to cooking you can tackle this ham and pea pasta with confidence, as a sauce like this requires little more than warming through to come together. The cream adds a touch of luxury to this supper for one. Each serving provides 1140 kcal, 38g protein, 86g carbohydrates (of which 7g sugars), 69g fat (of which 42g saturates), 11g fibre and 1.5g salt.
Provided by Sarah Cook
Categories Main course
Yield Serves 1
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1140kcal, Carbohydrate 86g, Fat 69g, Fiber 11g, Protein 38g, SaturatedFat 42g, Sugar 7g
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- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
- While the pasta is working, in a large skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the pancetta (or guanciale, bacon or prosciutto ends) and cook until the fat is rendered, 2 to 3 minutes. Add the onion and garlic and cook, stirring, for 3 minutes. Stir in the wine (or chicken stock) to deglaze the pan.
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TORTELLINI WITH HAM, PEAS, AND TOMATO CREAM SAUCE RECIPE ...
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4/5 Servings 4
- In a large stainless-steel frying pan, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomatoes with their juice, the salt, and the pepper. Simmer for 10 minutes. Add the cream and cook for 1 minute longer.
- Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh, 12 minutes for frozen. Drain the pasta and add it to the pan with the sauce. Stir in the ham and peas and cook until warmed through, about 2 minutes.
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Reviews 1Calories 755 per servingCategory Pasta
- Bring a large pot of water to a boil, salt it generously, and cook the pasta according to the instructions on the package. Reserve 250 ml (1 cup) pasta water before draining.
- Meanwhile, melt the butter in a large pan and fry the onion for 1-2 minutes until it softens. Add the ham and cook for 3-4 minutes until it changes colour a bit.
- Next, add the peas to the pan and cook for 3-4 minutes or until tender (might take longer if using fresh peas). In a separate bowl, whisk the eggs and grated Parmesan.
- Pour the double cream over the ham and peas mixture and continue to cook for 2-3 minutes until the sauce thickens. Stir in a bit of pasta water, then transfer the drained pasta to the pan. Toss it well to cover in sauce and turn off the heat.
TORTELLINI WITH HAM, PEAS, & TOMATO CREAM SAUCE RECIPE ...
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- In a large stainless-steel frying pan, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomatoes with their juice, the salt, and the pepper. Simmer for 10 minutes. Add the cream and cook for 1 minute longer.
- Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh, 12 minutes for frozen. Drain the pasta and add it to the pan with the sauce. Stir in the ham and peas and cook until warmed through, about 2 minutes.
- Variations : · Substitute 1/4 pound sliced prosciutto, cut into thin strips, for the ham. : · Stir in 1/4 cup fresh basil leaves, cut into thin strips, with the ham and peas.
- Wine Recommendation: A light, fruity, and very crisp Italian red will cut the sauce's creaminess and refresh the palate. Valpolicella is a perfect choice. For a treat, bypass the well-known commercial brands and seek out a Valpolicella Classico from a small estate.
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