Pasta Shells With Peas and Ham
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb small shell pasta
- 2 tablespoons extra virgin olive oil
- 1 teaspoon extra virgin olive oil
- 5 garlic cloves, thinly sliced
- 10 ounces frozen peas
- 1⁄4 lb county ham or 1/4 lb prosciutto, thinly sliced and coarsely chopped
- 1 1⁄4 cups heavy cream
- 1 cup chicken stock
- 1⁄4 cup parmesan cheese (freshly grated)
- 1⁄3 cup chopped dill
- salt
- fresh ground pepper
directions
- Cook pasta shells according to package directions 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 in lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until thickened slightly, about 5 minutes.
- Stir the cream sauce into the shells. Add the parmesan and dill and season with salt and pepper to taste.
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Reviews
-
This was absolutely fabulous! I used some leftover ham that I chopped up well, and I minced the garlic rather than slicing it. The sauce didn't thicken very well for me so I used a little cold water and cornstarch to thicken it. I didn't add the dill as I thought it sounded like a weird ingredient, but dh sprinkled a little on his and said he preferred it that way. This was SO good and we will definitely be making it again! I think next time I'm going to try it with either milk or half & half to cut the calories down.
RECIPE SUBMITTED BY
Judith N.
United States