Pasta with Ham and Cream
Happy Easter!
So who is making ham tomorrow? Ok not me, but just in case you are, I made a small ham on Friday to get this perfect recipe for the leftover ham you may find in your fridge (but really this is good enough that you may want to set some ham aside to ensure the leftovers!).
It really is a flexible recipe. It originally calls for frozen peas. We didn’t have any, but frozen green beans are just as good (better says my pea-hating brother)! You can expand it easily to cover more people; just throw another handful of pasta into the pot, splash in a little more cream, and of course, add more cheese. Really, it’s super easy and surprisingly addictive!
Pasta with Ham and Cream
short pasta
1 cup frozen green beans (or peas)
1 - 1 1/2 cups heavy cream
2 cups diced ham
3 - 6 tbsp grated parmesan (plus more to sprinkle on top)
Cook the pasta to package directions. After about 5 minutes, add the frozen beans or peas.
Once the pasta is finished cooking, drain with the green beans. Put the empty pan back on the stove top and heat the cream, ham and parmesan until it is all warm and just about to bubble. Add the pasta and green beans/peas back into the pan, toss everything together and serve.
The sauce is runny. Next time I make it, I think I might start with a simple roux to thicken it.
Top with more parmesan cheese if you desire.
Happy Easter!
