|Finished Product…. Yum!|
Well, we had some leftover ham from Mothers Day, and a box of peas in the freezer, so I decided to make a pasta dish for dinner. Chopped up some baby bella mushrooms, some grape tomatoes, and onion, a couple of cloves of garlic – added some parmesan cheese, some blue cheese, half and half, white wine – and WOW, had an amazing pasta dish! This is kitchen sink cooking at it’s best – a little bit of whatever you have kicking around to make something that tastes awesome! So, here is the skinny:
1 small onion, diced fine
1 cup ham, diced fine
¾ cup sliced baby bella mushrooms, diced rough
½ cup ¼’d grape tomatoes
¾ cup half and half
1 tbs butter
1 tbs olive oil
3 cloves garlic, minced
¼ tsp each, basil, oregano, thyme
¼ cup blue cheese
½ cup parmesan cheese
In 3 qt sauce pot, cook 2 servings pasta, with ½ tsp powdered garlic, and ½ tsp basil in the water. Cook till al dente, and save ½ cup water for sauce. When pasta is done, add 1 tsp ground pepper, and ½ tsp parmesan cheese, and 1 tbs olive oil – stir well.
In sauté pan, after pasta has been in the water for about 6 minutes, heat olive oil and butter till sizzling. Add onion and garlic, and sauté till translucent. Add ham, and cook till warm, about 4 minutes. Add mushrooms, and white wine, and sauté till cooked. Add peas, and cream, and both cheeses. Simmer till thickened, about 6 minutes. Add tomatoes, and stir frequently till sauce thickens. Add ¼ or so of pasta water to sauce, and whisk until thick. Both the pasta and the sauce should be done approximately the same time. Serve immediately, topped with parmesan cheese.