Pasta Shells With Peas and Ham |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A great homey pasta dish! Recipe compliments of Fast Expert, Amy Tornquist of Food & Wine magazine. 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:
1. 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.
2. 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.
3. Stir the cream sauce into the shells. Add the parmesan and dill and season with salt and pepper to taste.
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