Ham and Peas Farfalle In Creamy Lemon Parmesan Sauce
An excellent dish with a bright and creamy sauce that sets off the little cubes of ham and sweet peas nicely - interesting, filling and makes leftover ham a special treat.
Total Steps
5
Ingredients
9
Tools Needed
3
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- 1/2 pound farfalle (bowtie) pasta, cooked
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- 1 cup light cream
- 1/2 cup freshly grated parmesan cheese
- 1/2 lemon, juiced
- 1 cup diced ham
- 1 cup fresh or frozen green peas, cooked
- Salt and pepper(optional)
Instructions
Step 1
While the pasta is boiling, melt the butter in a large saucepan with the flour. Whisk together on medium heat for a few minutes, until it just begins to change color.
Step 2
Add half the cream, whisk thoroughly, then add the other half of the cream. Continue whisking until smooth and bring to a light boil. Whisk until it thickens (this will only take a minute or so), then turn the heat to low.
Step 3
Add the parmesan cheese in two parts, whisking until everything is smooth and creamy. Turn off the heat, add the lemon juice in a slow stream, continuing to whisk. Taste for salt and pepper.
Step 4
Drain the pasta and return to its cooking pot. Add the lemon-cheese sauce and stir gently until the pasta is coated. Add the ham and peas, stir to combine.
Step 5
Serve family style or individual dishes with an extra sprinkle of grated parmesan on top. Enjoy!