Sunday, April 6, 2008

Simple but delicious: Pasta with Peas, Ham and Cream

Chicken broth in the cream sauce lends a very rich flavor. I normally despise peas but even I loved this dish. Enjoy!

Fettuccine with Peas, Ham, Cream and Parmesan
Serves 4

2 Tbsp. olive oil
2 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
3 ounces cooked Parma ham, cut into 1/8" matchsticks
1 cup frozen peas, defrosted
Salt and freshly ground black pepper
1 pound fresh or dried fettuccine
Parmesan cheese for garnish

1. Heat olive oil in large skillet over medium-low heat. Add garlic and cook until softened, 2-3 minutes. Raise the heat to medium-high. Add chicken stock, cream, ham and peas; season with salt and pepper. Let the sauce cook until it is reduced by half, stirring frequently until it has thickened. (This took me about 12-15 minutes)

2. Salt the boiling water, add pasta, and cook until al dente. Drain fettuccine, and return to pot. Add sauce to fettuccine, and toss to combine. Transfer to a serving dish, sprinkle with Parmesan cheese, and serve.

Adapted from a recipe from MarthaStewart.com

2 comments:

Sharona May said...

Looks very good! I make a similar dish called Straw Hay Pasta and the ingredients are almost the same but the recipe I use calls for a little nutmeg which is such a great flavor in this dish.

Thanks, Sharona May

Abbey said...

I'm not really a ham eater...do you think bacon would work or would it change the taste too much?