Creamy Campanelle Pasta with Ham and Peas
Simple, satisfying and a great way to use up that leftover ham. Campanelle, with its unusual shape, gives it an exotic, Italian trattoria quality.
Yield 6 servings
Ingredients
12 ounces Campanelle pasta (see note)
1/4 cup butter, divided use
1/2 cup minced onion
2 large cloves garlic, minced
1/2 cup fresh peas (frozen peas are a good substitute)
1/2 cup julienned ham
3/4 cup heavy cream
1/2 cup grated Parmesan Reggiano cheese
Salt and freshly ground black pepper, to taste +
| 1 | Cook pasta according to package directions. |
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| 2 | Meanwhile, in large skillet or braising pan over medium high heat, melt 2 tablespoons butter. |
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| 3 | Add onions and garlic, and sauté for 5 minutes or so, until onion starts to soften. |
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| 4 | When pasta has about 5 minutes to finish, add peas and 1/4 cup of the pasta water to the onion mixture, and stir for 2 minutes. Add ham and cream, bring to a boil, and immediately reduce to a simmer. |
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| 5 | When pasta is done, drain, reserving a cup or so of the water. |
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| 6 | Add remaining butter to cream sauce, then add pasta. Sprinkle with half of the Parmesan and toss. Top with remaining Parmesan and serve. |
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notes
Note: Campenelle is a wonderful horn-shaped pasta that scoops up thick sauces. Barilla brand is widely available in this country. Good substitutes are farfalle, medium shells, fusilli or even penne.
Asparagus is a good substitute for peas. Cut into 1/4 inch slices and proceed as written.
