Monday, April 27, 2009

CREAMY HAM & PEA FARFALLE PASTA

I came up with this recipe out of necessity. It became absolute necessary when I moved out of downtown Salt Lake and I could no longer visit my absolute favorite Italian restaurant "Cucina Toscana", as often as I would like. This is my favorite Cucina dish, so I attempted to deconstruct it and I think I've come about as close as possible.

I'll warn you; this dish is not for the faint at heart. While quick, easy, and to-die-for in flavor; I try not to think about the fat and calories I'm consuming when I indulge. That's why I save this particular recipe for special occasions and very special people.

It was so fun to get together with our good friends last night and enjoy a little indulgence. Thanks J & B! We had so much fun. I just know our little munchkins are going to be good friends.


CREAMY HAM & PEA FARFALLE PASTA
(Mindi Original)


1/4 C. butter
1 C. Ham cut into ¼ inch pieces (I use Canadian Bacon from Costco)*
1 C. frozen peas – defrosted
2-3 T. flour (2 T. your sauce will be thinner. If you like a thick sauce, use 3 T.)
4 C. Heavy Cream
1 C. parmesan Cheese grated
16 oz. bag or box farfalle pasta cooked and drained

1. Melt butter in a large sauce pan. Heat until bubbly. Add Canadian bacon and stir until just heated through.
2. Add flour and stir until incorporated. Stir for about 3 minutes to cook out flour taste.
3. Add Cream and Cheese and stir until sauce thickens.
4. Add peas and pasta and transfer mixture into a 9x13 baking dish.
5. Serve immediately or place in the oven to keep warm.

*If you live in a larger city and have access to a really good authentic Italian deli, I would use a really good Italian ham, cut into thick 1/4 inch cubes. I unfortunately don't have easy access to a deli, so I've found the Canadian Bacon to give the best flavor. Keep in mind that the rich ham flavor is the key to this dish.

2 comments:

Carrian said...

Looks delicious!! You can never go wrong with heavy cream and parm. So good!

Chellese said...

Mindi, maybe you should do a cooking intervention on my behalf.

I just finished re-editing Reese's pictures. I will bring the disk over tomorrow when my boys are at school.

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