Four Cheese Pasta With Peas And Ham Recipes

QUICK FOUR CHEESE PASTA WITH BACON AND PEAS

Quick Four Cheese Pasta With Bacon and Peas image

This pasta dish is especially great because there's no need to boil the pasta separately; instead, it cooks right in the sauce. I Adapted from CooksIllustrated.com.

Provided by lawmama

Categories Penne

Time 30m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

4 slices bacon, chopped fine
1 small onion, diced
2 garlic cloves, minced
3 cups low sodium chicken broth
1 cup heavy cream
3/4 lb penne
1/2 cup parmigiano-reggiano cheese, grated
1 cup frozen peas
1 cup four cheese blend, shredded

Steps:

Adjust oven rack to upper-middle position and heat oven to 500 degrees.
Cook bacon, onion and garlic in a large nonstick skilled over medium-high heat until onion is softened, about 5 minutes.
Add broth, cream, pasta, and 1/2 teaspoon salt; cover and bring to a boil.
Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.
Off heat, stir in Parmaigiano-Reggiano cheese, 1/2 cup of the shredded Italian four-cheese blend and peas and season with sea salt and freshly ground pepper.
Sprinkle with the remaining shredded cheese.
Bake until cheese is melted, about 5 minutes. Serve.

Nutrition Facts : Calories 520.9, Fat 25.1, SaturatedFat 13.8, Cholesterol 75.3, Sodium 282, Carbohydrate 62.7, Fiber 9, Sugar 2.3, Protein 14.3

FOUR-CHEESE PASTA WITH PEAS AND HAM

Four-Cheese Pasta With Peas and Ham image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
12 ounces penne
1 cup frozen peas
2 large eggs, plus 1 egg white
1 cup evaporated milk
4 tablespoons unsalted butter
3 ounces sharp cheddar cheese, grated (1 scant cup)
3 ounces part-skim mozzarella cheese, grated (about 1 cup)
3 ounces fontina cheese, grated (1 scant cup)
3 ounces deli ham, in 1 piece, diced
1 ounce parmesan cheese, grated (about 1/2 cup)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 8 minutes, adding the peas in the last 2 minutes of cooking.
Meanwhile, whisk the eggs, egg white, evaporated milk and 1/2 teaspoon salt in a bowl.
Drain the pasta and peas; wipe the pot dry and return the pasta and peas to the pot. Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture. Place the pot over medium-low heat and cook, stirring constantly, until thickened, 8 to 10 minutes, adding the ham halfway through cooking (don't let the mixture boil or the eggs will scramble). Remove the pot from the heat and stir in the parmesan.

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