Farfalle with Ham, Leeks, and Peas
- 12 oz farfalle pasta
- 2 Tbsp butter
- 1 leek, chopped
- 2 cups frozen peas
- 1 cup whole milk or half-and-half
- 1/2 lb thick sliced deli ham
- 1 cup shredded Parmesan cheese
- salt and pepper
- Cook pasta to al dente according to the package directions
- Melt butter in a large skillet over medium heat. Add leeks and saute until softened (about 3 minutes)
- Add peas and milk and bring to a boil over high heat.
- Reduce heat and simmer until slightly thickened (about 5 minutes)
- Add ham and season with salt and pepper
- Drain pasta reserving 1/2 cup cooking water
- Add pasta to skillet and toss to coat. Use cooking water as needed to moisten.
- Stir in Parmesan cheese. Serve warm
Published: Wednesday, May 7th, 2014 by Kelly
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