Tuesday, November 17, 2009

Macaroni with creamy ham and peas

A recipe based on Maria Ricci's book “200 Pasta Dishes” with difference of using elbow macaroni instead of tortellini. A friend of ours got inspired to start cooking after watching me cook my everyday meals. So we hit the local Marshalls, Walmart and supermarkets to get her started. Note to you reader, do NOT let me go to the Gourmet Cooking or Spice sections unattended, money will be frivolously spent on cute gadgets and obscure ingredients (see: Eggsworth, and the 3 different oils I have). After bargain shopping for the essentials, she picked out this recipe from her book and I showed her how to make good pasta every time.

1 tbsp unsalted butter
1 cup shelled peas
3 oz of ham (4 slices) cubed
1 cup of sour cream
large pinch of nutmeg
1 lb elbow macaroni
1/3 cup grated Parmesan cheese plus extra for serving
1/3 cup of milk

Start by boiling salted water to a rolling bubble. Cook the macaroni to al dente firmness (8-10 minutes) with about 1 tablespoon of oil.

While the pasta cooks, melt the butter in medium heat on a large skillet until you make it sizzle. Once so, add the ham and peas and sauté until brown.

Add the sour cream, salt, pepper and nutmeg to the ham and peas.

Drain the pasta and mix in with the cream mixture. Add the milk over medium heat to thicken the cream on low-medium temperature.

Serve in large bowls with Parmesan cheese.

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