A box of pasta, fresh veggies and some leftover deli ham is all you need to make Bow-Tie Pasta with Ham, Leeks and Peas. This family-pleasing meal is table-ready in just under 30 minutes.
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
How to Make It
Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs.
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.
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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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.
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