Pasta Shells with Peas & Ham

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[vc_row][vc_column][vc_column_text]Peas and ham are a match made in heaven. That's why this pasta recipe is delightful! Use fresh peas instead of frozen, when available, and homemade chicken stock for added flavour.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 30 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

  • 1 pound small pasta shells or elbow macaroni
  • 2 tablespoons, plus 1 teaspoon extra-virgin olive oil
  • 5 garlic cloves, thinly sliced
  • 1 10-ounce package frozen peas
  • 1/4 pound thinly sliced ham or prosciutto, coarsely chopped
  • 1 1/4 cups heavy cream
  • 1 cup chicken stock
  • 1/4 cup freshly grated Parmesan cheese
  • 1/3 cup chopped dill
  • salt and freshly ground pepper

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]

In a large pot of boiling salted water, cook the pasta shells until al dente. Drain and return to the pot and toss with 1 tsp of the olive oil to prevent sticking.

Meanwhile, in a large skillet, heat the remaining 2 tbsp 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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