Ham and Peas Pasta in Creamy Lemon Parmesan Sauce

This is a bow tie pasta (farfalle) dish I normally make with shrimp, but given the opportunity of using leftover ham, I jump on it. It’s a recipe I wish I had in my repertoire as a young cook, when I used to go through my considerable collection of cookbooks after every Holiday Ham Dinner, searching in vain for main dish ways to use leftover ham. Mostly what I found were quite odd ball recipes I had no interest in making, or ham breakfast after ham breakfast dish.

Persistence pays off, and I now have a seemingly endless array of  leftover ham dinner ideas, and this is one of my favorites.  It’s 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.

Ingredients: (makes four large servings)

• 1/2 pound 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

Directions:

• 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.
• Add 1/2 the cream, whisk thoroughly and 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.
• Add the parmesan cheese in two parts, again 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.
• Drain the pasta and return to it’s cooking pot. Add the lemon-cheese sauce and stir gently until the pasta is coated. Add the ham and peas, stir to combine.

Serve family style or individual dishes with an extra sprinkle of grated parmesan on top. Enjoy!

Ham and Peas Farfalle In Creamy Lemon Parmesan Sauce