Recipe: Pasta Shells with Peas and Ham
FOX19 - Mavis Linnemann-Clark, with Delish Dish, has this recipe for Pasta Shells with Peas and Ham:
1 pound small pasta shells or macaroni
2 tablespoons plus 1 teaspoon extra virgin olive oil
5 garlic cloves thinly sliced
One 10--ounce Package frozen peas
¼ pound chopped ham or prosciutto
1¼ cups heavy cream or half and half
1 cup chicken stock or low--sodium broth
¼ cup freshly grated Parmesan
¼ cup fresh chopped dill
¼ cup fresh chopped basil
Salt & Pepper
1. In a large pot of boiling salted water, cook the pasta shells until al dente. Drain the shells and return them to the pot. 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 is lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.
3. Stir the cream sauce into the shells. Add the Parmesan and dill and season with salt and pepper. Serve in bowls.
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