Rainy days seem to beg for pasta. It’s easy and comforting and this week when we were stuck inside, I looked to the simple Italian dish of pasta with peas, ham and cream for a yummy supper that would leave us with leftovers for lunch the next day. (One item scratched off the to-do list. Yay!)
I used spaghettini because Felix likes to wind it around his fork and I like that it’s a little thinner than spaghetti, so gets well-coated with sauce. But use whatever pasta the kids like — bow ties are fun, too.
RECIPE: Pasta with Peas and Ham
Serves 4-6
Ingredients
500g package spaghettini (or alternate pasta choice)
450g black forest ham (about 2 slices, ½" thick)
2 tbsp olive oil
1 small onion, diced
2 cups frozen peas, thawed
1 cup whipping cream (or, half and half cream)
salt and pepper, to taste
This dish has so few ingredients that it’s ready in no time. You can even skip the onion if you don’t have it or are in a rush. Start by cooking your pasta according to the package directions and then drain and set aside until the sauce is done.
Another step you could skip (but I think it adds to the taste and texture): I like to brown the ham a little — crisp it slightly before adding it to the sauce. Put the ham into a large skillet with ½ tablespoon olive oil and brown lightly. Remove and set aside the ham.
In the same skillet, add about 1 ½ tablespoons olive oil, and sweat the onions over med heat for a couple of minutes.
Once the onion is softened and translucent, add back the ham, your 2 cups of peas and your cup of cream (if you want a lighter dish, use half and half cream). Bring the mixture to a simmer for about 5-7 minutes, or until it reduces and thickens a bit. Season with salt and pepper to your own taste.
Now just mix it all up — the kids can help with this part, which is pretty fun. I mix it all in the same pot I used to cook the pasta.
This dish is great served on the back deck or just in a bowl on the porch — listening to the rain.
Here’s a quick recap of this recipe’s ingredients and instructions. Enjoy!
RECIPE: Pasta with Peas and Ham
Serves 4-6
Ingredients
500g package spaghettini (or alternate pasta choice)
450g black forest ham (about 2 slices, ½" thick)
2 tbsp olive oil
1 small onion, diced
2 cups frozen peas, thawed
1 cup whipping cream (or, half and half cream)
salt and pepper, to taste
Instructions
1. Cook the pasta according to package instructions and set aside.
2. Cube the ham. In a large skillet, add ½ tablespoon olive oil and fry the ham till lightly browning over med-high heat. Remove ham and set aside.
3. In the same pan, add 1 ½ tablespoons olive oil and sweat your onions over medium heat. When translucent, add the ham back into the pan, followed by the peas and the cream.
4. Simmer the cream sauce for about 5-7 minutes until it reduces and thickens. Season with salt and pepper as needed.
5. Toss your sauce with the pasta and serve.
Sue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 3-year-old.
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by Sue Riedl