Skip to main content

Fettuccine with Peas and Ham



Ingredients

8 tablespoons (1 stick) butter
¾ cup grated Parmesan cheese
1 cup heavy cream, or whole milk
2 cups frozen peas 1/3 pound smoked ham, diced finely
1 package (16 ounces) fettuccine
salt and freshly ground black pepper

 Method

Combine the stick of butter less 1 tablespoon, the cheese, and the heavy
cream in a food processor and process until smooth. Set aside.

Cook the peas as directed on the package. Drain and set aside.
Melt the remaining 1 tablespoon of butter in a skillet, then add the diced ham,
and brown. Set aside.

In a large pot, cook the fettuccine according to the package directions. Drain,
reserving 1/3 cup of the cooking water.

Immediately put the drained fettuccine and the reserved 1/3 cup pasta water in
a large bowl and quickly scoop the butter-cheese-cream mixture onto the top
of the hot pasta and toss to coat the strands. Then add the peas and diced ham
and toss again. Top with freshly ground black pepper.

Serve the Fettuccine with Peas and Ham.



Labels:

Comments

Post a Comment

Popular posts from this blog

Cabbage Patch Stew

Ingredients 1 lb. hamburger 1 cup onions, chopped 2 carrots, peeled and sliced 2 ribs celery, sliced 1½ cups coarsely chopped cabbage 2 cans diced or stewed tomatoes, undrained 1 can pinto or kidney beans, rinsed and drained 1 cup water or beef broth, plus more as needed 1 tsp. salt ¼ tsp. pepper 1-2 tsp. chili powder   Method In a large pot, brown the hamburger; drain off fat. Add the rest of the ingredients, cover, and simmer for about 45 minutes or until vegetables are cooked through and tender. Add more broth or water as needed so the stew doesn’t dry out. Serve in bowls topped with shredded cheddar cheese and sour cream if desired.
Post a Comment
Read more

Eggs Stuffed With Ham

Ingredients 4 hard-cooked eggs 1/2  lb. cooked ham 1/4 c. grated Monterey Jack cheese 4 tbsp. sour cream 2 tsp. Dijon-style mustard 1/8  tsp. pepper parsley or dill Method 1. Hard cook eggs by placing in a saucepan and covering with cold water. Place over medium heat until water boils, reduce heat, and simmer for 15 minutes.  Drain water from saucepan and run cold water over eggs until they are cool. 2. Peel eggs. Cut in half lengthwise and remove but do not discard yolks. Cut off a small slice of the rounded part of each egg half so they will sit flat on a plate. 3. Chop ham into very small pieces. 4. Blend ham, cheese, egg yolks, sour cream, mustard, and pepper with a fork. 5. Stuff each egg half with ham mixture. Arrange on a serving plate and top each egg with a sprig of parsley or a sprinkling of dill.
Post a Comment
Read more

Goulash

Ingredients 2 lb. beef chuck or rump (or 1 lb. each) 3 tbsp. vegetable oil 1/2  c. finely chopped onion 1 tbsp. paprika 1 tsp. salt 1 tsp. caraway seeds 2 tbsp. tomato paste 1 c. beef broth 4 medium potatoes 8 c. (2 qts.) water 1 medium green pepper, seeded and cut into strips pinched noodles Method 1. Cut meat into 1/2-inch cubes. 2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute. Add onion and cook until transparent. 3. Add beef cubes, paprika, salt, and caraway seeds and cook for about 10 minutes, stirring frequently. 4. In a small bowl, stir tomato paste into 1/2 c. beef broth. Add to beef mixture and stir. Simmer for 30 minutes. 5. Peel potatoes and cut into bite-sized pieces. 6. Add potatoes, remaining beef broth, and 8 c. water to kettle. Bring to a boil and simmer for 15 minutes. 7. Return soup to a boil, add pepper strips and pinched noodles, and cook for 10 more minutes, until noodles are tender.
Post a Comment
Read more