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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Pasta Ham and Pea Salad Recipe

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This recipe for Pasta Ham and Pea Salad is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound small pasta shells or elbow macaroni
2 tablespoons plus 1 teaspoon extra-virgin olive oil
5 garlic cloves, thinly sliced
One 10-ounce package frozen peas
1/4 pound thinly sliced country ham or prosciutto, coarsely chopped
1 1/4 cups heavy cream
1 cup chicken stock or low-sodium broth
1/4 cup freshly grated Parmesan cheese
1/3 cup chopped dill
Salt and freshly ground pepper
Directions:
Directions:
In a large pot of boiling salted water, cook the pasta shells until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.

Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham is lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.

Stir the cream sauce into the shells. Add the Parmesan and dill and season with salt and pepper. Serve in bowls.

 

 

 

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