PASTA, SKILLET WITH HAM AND PEAS RECIPE

pasta, skillet with ham and peas Recipe image

Provided by á-7976

Number Of Ingredients 11

Previous Next

3 tbsp. unsalted butter
4 small leeks whites and light green only, thinly sliced
2 tbsp. fresh thyme
kosher salt and freshly ground pepper
8 oz ham steak ( or leftover ham) cut into 1/2 inch pieces (about 1 1/2 cups)
3 tbsp. all-purpose flour
1 1/2 cups half and half
2 cups shredded fontina cheese (about 6 oz)
6 oz bow-tie pasta
2 cups frozen peas
1/4 cup grated parmesan cheese

Steps:

1. melt the butter in a lg ovenproof skillet over med-high heat. add the leeks, thyme, 1/4 tsp salt and a few grinds of pepper. cook, stirring, until the leeks are tender, 8-10 minutes. add the ham and cook until warmed through, about 2 minutes. add the flour and cook, stirring, until moistened 1 minute. add the half and half and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 2 minutes. stir in 1 cup fontina cheese until melted, 2. meanwhile, preheat the broiler and bring a lg pot of salted water to a boil, add the pasta and cook as the label directs for al dente , adding the peas in the last 2 minutes of cooking. reserve 1/2 cup cooking water, then drain the pasta and peas. 3 add the pasta and peas to the skillet and toss to coat, adding the reserved cooking water as needed to loosen, season with salt and pepper. top with the remaining 1 cup fontina and the parmesan. broil until lightly browned, 4-5 minutes