1 lb bow-tie pasta – cooked
10 oz package frozen peas
4 tablespoons flour
2 cups milk
2 tablespoons butter
3 garlic cloves – minced
8 ounces cream cheese – softened
1/2 cup parmesan cheese
3 cups cooked ham – in julienne strips (1 inch long)
Blend together flour and milk in jar with a tight-fitting lid by
shaking until blended. Heat butter in saucepan over medium heat. Add
garlic and cook for one minute. Whisk in milk mixture. Simmer for
three minutes. Whisk in cream cheese and 1/4 cup Parmesan. Simmer,
whisking constantly for 3 -5 minutes, until smooth and thickened.
Remove from heat.
Toss together hot pasta, sauce, peas and ham in large
bowl. Sprinkle with remaining Parmesan and toss again.
To freeze all or half of, place in plastic freezer container. To
serve, defrost and reheat in the microwave or oven.
Yield: 12 servings.