Well, I’d had something more elaborate planned for the first meal in our new house. But then I ran out of time to go to the store because I much preferred riding the horse and unpacking to the grocery store on football Sunday. Cook with what was in the meager post-move fridge it was, and this is what resulted! Last of the Thanksgiving ham, some leftover cream, some cheese…and here we are. We were quite pleased with it!
- 8 oz whole wheat pasta
- 1 small onion, finely diced
- 2 tablespoons butter
- 2 cloves garlic, minced or crushed
- 2 tablespoons water
- 1 cup frozen green peas
- Leftover cooked ham
- 3/4 cup half and half or lite cream
- 1/2 cup parmesan or other cheese – I used a hard gouda
Boil pasta in salted water until al dente. While boiling water/cooking pasta:
Heat butter over medium-low until bubbling. Add onions and garlic and cook until transparent, about 5 minutes. Add peas and water and cook, stirring, for about 3 minutes – do not let peas get mushy. Add ham and stir to coat all, about 1 minute. Add cream and bring to a boil, then simmer 5 minutes or so until thickened. Stir in cheese until melted.
Drain pasta and add to a large bowl. Add sauce and stir to coat. Sprinkle with pepper to taste (ham will likely add enough salt). Server with a salad and crusty bread.