Monday, April 18, 2011

What to do with Easter Ham leftovers? (Bow-ties with peas and ham)

Busy weekend behind me and busy week ahead!  So sorry, my dear friends, there will be no super awesome stories or words of wisdom this week.  I do wish you a wonderful Easter and hope everyone enjoys time with their family or friends.

I'm hosting Easter breakfast on Saturday before our neighborhood's big Easter Egg hunt.  What's on the menu???  Ricotta Doughnuts with Blueberry Compote, Potato Basil Fritatta, Smoothies and Fruit Platter.  What will you be making this weekend?

If you intend to make an Easter Ham this is the recipe for you...that is if you actually have leftovers.

Bow-ties with Peas and Ham
serves 4 to 6

  • One pound bow tie pasta
  • 3 tablespoons butter
  • One onion, diced
  • 2 cups ( 10 oz.) frozen peas
  • 1 cup half-and-half
  • 1/2 pound cooked ham
  • Salt and Pepper
  • Parmesan
  1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions.  Drain pasta; return to pot.
  2. Meanwhile, heat butter in a saucepan over medium heat.  Add onion; cook, stirring , until soft, 3 to 4 minutes.  Add frozen peas and half and half; season with salt and pepper.  Simmer until thickened, 3 to 4 minutes.
  3. Cut ham into strips.  Add to sauce; cook until heated through, 1 to 2 minutes.  Toss sauce with pasta.  Serve with grated Parmesan.

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