Other than using gluten free pasta, I made this recipe exactly as printed. It was only okay and seemed to be lacking in flavor. Everyone reached for more cheese at the table. That helped slightly. I wound up putting a little dollop of sour cream on top with a tad bit of garlic powder. That helped tremendously. Overall, it needs something to make it more savory - garlic, little bit of sour cream, touch of ranch seasoning, more cheese - something.
Bow-Tie Pasta with Ham, Leeks and Peas
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
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Amount per serving
- Calories: 685
- Fat: 29g
- Saturated fat: 15g
- Protein: 25g
- Carbohydrate: 82g
- Fiber: 5g
- Cholesterol: 76mg
- Sodium: 908mg
- Salt and pepper
- 12 ounces bow-tie pasta (farfalle)
- 3 tablespoons unsalted butter
- 1 leek, white and light green parts, chopped
- 2 cups frozen peas
- 1 cup half-and-half
- 4 ounces deli ham, chopped
- 1/2 cup grated Parmesan
- 1. Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs.
- 2. Melt butter in a large skillet over medium heat. Add leek and cook, stirring often, until softened, about 3 minutes. Add peas and half-and-half and bring to a boil over high heat. Reduce heat to low and simmer until thickened, about 5 minutes. Stir in ham. Season with salt and pepper.
- 3. Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet along with cheese and toss to coat, adding cooking water as necessary to moisten. Serve immediately with extra Parmesan on the side.
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