Ham and Peas Pasta with Garlic Parmesan Cream Sauce
The perfect way to use up all your leftover ham! It is amazingly creamy, comforting and kid-friendly!
Ingredients
- 8 ounces SimplyNature Organic Spaghetti
- ¼ cup Countryside Creamery unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons Baker’s Corner all-purpose flour
- 1 cup Chef’s Cupboard chicken broth, or more, as needed
- 1 teaspoon Stonemill dried thyme
- ½ teaspoon Stonemill dried basil
- ½ cup Countryside Creamery half and half
- ½ cup freshly grated Priano Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 2 cups chopped Appleton Farms Spiral Sliced Hickory Smoked Honey Ham
- 1 cup Season’s Choice Frozen Sweet Peas
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- To make the garlic parmesan cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes.
- Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
- Stir in spaghetti, ham and peas, and gently toss to combine.
- Serve immediately, garnished with parsley, if desired.
Notes
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.