Pasta Ham and Peas

I have delicious leftover spiral ham. Need a recipe for Pasta with Ham and Peas in a light cream sauce or other ideas?

Pasta Shells with Ham, Peas and Mascarpone Sauce

Serves 4 as entree, 6 as a side dish

2 pints grape tomatoes or cherry tomatoes, halved
2 tsp chopped garlic (Jar garlic will do fine.)
Salt and pepper
Olive oil
3/4 pound medium pasta shells
2 cups mascarpone
5 oz of three-cheese Italian blend, divided (If you can’t find it, parmesan, romano, asiago or any combination of the above will do.)
1 cup cubed precooked ham (tiny cubes) or shredded prosciutto (You can cut your own ham cubes or they sell them already cut in some stores.)
1 cup frozen peas
1/4 to 1/2 tsp red pepper flakes
1/2 cup shredded fresh basil

Spray a 9- by 13-inch Pyrex (heatproof) pan with olive oil spray. Put in tomatoes. Toss with garlic, salt and pepper. Roast at 400 degrees for 15 to 20 minutes until plumped and a bit bumpy.

While the tomatoes are roasting, get your pasta water boiling to cook your pasta. When the water is at a full boil, put in your pasta. Drizzle a tablespoon of olive oil in the water and cook the pasta according to your package directions. When the pasta is finished you are going to drain it, but!–keep a cup of the pasta water in a separate measuring cup. Put the pasta in a large pasta bowl, large enough you can toss the pasta.

While the pasta is still very hot, add the mascarpone and begin stirring it into the noodles. The heat of the noodles should melt your mascarpone. If it needs a little help or if you want a little runnier sauce, add some of the pasta water. I usually add up to a half cup or so of the water. (You’ve kept out a cup of the hot pasta water just in case you want more.) Toss out any leftover water when your sauce is the consistency you like.

Add your ham, peas, pepper flakes, half of the cheese blend and stir to combine.

Now add all of this on top of the roasted tomatoes in your baking dish. You are going to bake the whole casserole. You can stir the tomatoes around a bit so some of them rise to the top.

Sprinkle the rest of your cheese blend on top of the pasta combination and bake your pasta dish at 400 degrees for 20 minutes. You’re heating everything up this way and the heat will cook the peas. You are also watching to see if the cheese makes a nice light crust on the top of the pasta. If you don’t see light brown patches after the 20 minutes, turn on your broiler setting and broil the casserole for just a few minutes more. Keep an eye on it. All you are trying to do is get a few nice light brown spots on top of the pasta. The light crust gives it an extra crunch on top and a rustic feel.

Serve in pasta bowls or on plates with your shredded basil on top.
Enjoy !
B-man :smiley:

Pasta, Ham and Cheddar Au Gratin With Rosemary

This is another recipe I’m sure you will enjoy. It is a quick and easy recipe to prepare.
1 lb medium pasta shells
1 (10 ounces) package frozen green peas
1 1/2 cups heavy whipping cream
2 cups cooked smoked ham
2 cups shredded sharp cheddar cheese
1/4 cup freshly grated parmesan cheese
1/2 teaspoon dried rosemary
fresh ground black pepper, to taste
2 tablespoons dried breadcrumbs
2 tablespoons freshly grated parmesan cheese
fresh rosemary (optional)

50 minutes total time (approx) … 20 mins prep

Preheat the oven to 350°F.
Lightly grease a shallow 3 quart baking dish.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook, stirring often, 7 to 8 minutes.
Stir in frozen peas and cook 1 minutes or until the pasta is slightly under done and the peas have thawed.
Drain and return to the pot.
Add cream, ham, Cheddar cheese, Parmesan cheese, rosemary and freshly ground black pepper and toss until well blended.
Spoon into prepared baking dish.
Combine the bread crumbs and Parmesan cheese in a small bowl; sprinkle evenly over the pasta.
Bake 30 to 35 minutes or until heated through and golden brown on top.
Garnish with fresh rosemary sprigs if desired.
Serve and enjoy!
B-man :smiley:

Pasta Primavera

Enjoy this beautiful pasta dish featuring colorful veggies and a creamy sauce.

8 ounces uncooked fettuccine or linguine
1 tablespoon olive or vegetable oil
1 cup broccoli flowerets
1 cup cauliflowerets
2 medium carrots, thinly sliced (1 cup)
1 cup frozen green peas, rinsed to seperate
1 small onion, chopped (1/4 cup)
1 container (10 ounces) refrigerated Alfredo pasta sauce
1 tablespoon grated Parmesan cheese

  1. Cook fettuccine as directed on package.
  2. While fettuccine is cooking, heat oil in 12-inch skillet over medium-high heat. Cook broccoli, cauliflowerets, carrots, peas and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
  3. Stir in Alfredo sauce; heat through. Drain fettuccine. Stir fettuccine into sauce mixture; heat through. Sprinkle with cheese.

B-man :smiley:

I never would of thought of adding roasted tomatoes. Many thanks for the recipes. I will certainly try it.

Penne Pasta with Tomato Vodka Sauce

1 pound Penne pasta
1/4 cup olive oil
1 large onion, chopped
4 cloves garlic, minced
2 15-oz. cans crushed tomatoes
1/2 pound Canadian bacon or smoked ham, diced
1/2 tsp. crushed red pepper
2 cups frozen peas
1 cup heavy cream or half and half
1/2 cup vodka
1/2 cup Romano cheese, grated

Saute onion and garlic in olive oil until just golden brown. Add tomatoes, Canadian bacon, crushed red pepper and peas and cook for about 5 minutes. Add cream and vodka and cook an additional 5 minutes. Meanwhile boil pasta until cooked al dente and drain. Serve sauce over pasta and sprinkle with Romano cheese.

NOTE: Use evaporated milk or low fat half and half instead of cream. I am not aware of a substitute for vodka. If you can’t have any alcohol, just omit the vodka.
B-man :smiley:

Ruby Tuesday’s Pasta Salad

8 ounces macaroni, cooked and drained
8 ounces ham, 1/4" cubed, about 2 cups
8 ounces sharp cheddar cheese, 1/4" cubed
1 (10-ounce) package frozen peas, cooked and drained

3/4 cup sour cream
3/4 cup mayonnaise (not salad dressing)
1/4 cup lemon juice
1/2 cup grated parmesan or Romano cheese
2 teaspoons dried tarragon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

In a large bowl combine salad ingredients.

In a smaller bowl, mix dressing ingredients. Pour dressing over macaroni mix and toss to blend well. Cover and refrigerate several hours or overnight.

Remove from refrigerator 30 minutes before serving. (More mayonnaise or sour cream may be needed.)
B-man :smiley: