Fusilli Pasta with Ham, Mushrooms and Peas

I researched this recipe when trying to figure out ways to use the leftover Easter ham.  The kids preferred their pasta with simply butter, parmesan and a sprinkling of salt.

INGREDIENTS FOR HAM/PEA/MUSHROOM SAUCE

1 lb. fusilli pasta

1 c. diced baked ham

1 c. frozen peas, thawed

¾ lb. cremini mushrooms, cleaned and sliced

6 T. heavy whipping cream

3 T. butter, room temp.

2 T. shallot, chopped fine

Salt and pepper, to taste

 

INGREDIENTS FOR TOSSING THE PASTA

½ c. freshly grated parmesan cheese

6 T. heavy whipping cream

2 T. butter

 

DIRECTIONS

  1. Bring a large pot of water to a boil. Cook the pasta until al dente. Drain, reserving 1 c. of pasta water to thin the sauce as necessary. Set pasta aside.
  2. In a large skillet, melt the butter. Add the shallot and cook over medium heat until the onion just starts to turn golden. Turn the heat to high and add the sliced mushrooms. Cook the onion/mushroom mixture until it has absorbed all of the butter.
  3. Lower the heat to medium, add the diced ham, and cook for approx. 5 min., until it starts to turn a golden brown. Add the 6 T. cream and cook long enough for it to thicken slightly. Add the 1 c. peas. Keep the sauce warm over low heat.
  4. Put the butter and cream for tossing the pasta into another pot and heat over low heat. Transfer the cooked pasta to the pot and toss to coat. Add half the mushroom sauce; tossing again (The point here is to not curdle the milk mixture.) Add the ½ c. grated parmesan cheese, toss again, and remove from heat.
  5. Pour the remainder of the mushroom sauce over the pasta and season with salt and pepper. Add any reserved pasta water, if needed, to loosen the sauce.
  6. Serve immediately, passing extra cheese at the table.

As modified from:

http://www.williams-sonoma.com/recipe/pappardelle-with-ham-and-peas.html (Last visited April 24, 2014).

http://gratineeblog.com/2010/01/pappardelle-with-mushroom-ham-cream-sauce/ (Last visited April 24, 2014).

 

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