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
½ box 10 oz frozen box of peas
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.

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