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Food Blogosphere
by Jennifer on January 12, 2008
Our freezer is tiny. As in 14 X 14 X 11 inches tiny. To give you an idea of just how small that is, have a look at this cooler, which is more spacious than our freezer!
A minuscule freezer means very limited, long-term food storage. I am constantly shifting things around to create space for hazelnuts, wonton wrappers, bagels or the occasional, non-chilled bottle of champagne.
Though there is one thing that I always keep in that small compartment. Frozen baby peas, or petit pois.

Sweet, little, green peas are not only delicious, they are a wonderful source of vitamins A, K and C, folate, iron and even protein. They provide nutrients that promote bone health and cardiovascular health.
Of course, mixing petit pois with cream and butter might remove some of those health benefits, but your taste buds will thank you!
I'm passing on this recipe to Vani, this week's host of Weekend Herb Blogging. Her site Batasari is packed with amazing looking recipes.
Head on over there Monday for the round-up of Weekend Herb Blogger's inspirational dishes.

Shells With Peas, Ham and Cream
approx. 4 servings
1 pound medium shell shaped pasta. You want pasta that will catch the sauce.
3 tablespoons butter
1 small onion, minced
1/2 cup frozen petit pois
2 tablespoon water
6 ounces cooked ham, cut into thin strips
3/4 cup heavy cream
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste

Cook pasta according to package directions.
While it is cooking, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to foam, add onion and cook for about 4 minutes, stirring often, until translucent.
Add the peas and water to the pan and cook another few minutes, stirring often.
Stir in the ham and cook 2 more minutes then add the cream.
Simmer on low heat for 5 minutes.
Drain pasta and place in large serving bowl.
Stir the remaining 2 tablespoons butter into the cream mixture over low heat until everything is incorporated.
Stir in the cheese.
Pour sauce over pasta and toss to coat.
Season with salt and pepper to taste.
A minuscule freezer means very limited, long-term food storage. I am constantly shifting things around to create space for hazelnuts, wonton wrappers, bagels or the occasional, non-chilled bottle of champagne.
Though there is one thing that I always keep in that small compartment. Frozen baby peas, or petit pois.

Sweet, little, green peas are not only delicious, they are a wonderful source of vitamins A, K and C, folate, iron and even protein. They provide nutrients that promote bone health and cardiovascular health.
Of course, mixing petit pois with cream and butter might remove some of those health benefits, but your taste buds will thank you!
I'm passing on this recipe to Vani, this week's host of Weekend Herb Blogging. Her site Batasari is packed with amazing looking recipes.
Head on over there Monday for the round-up of Weekend Herb Blogger's inspirational dishes.

Shells With Peas, Ham and Cream
approx. 4 servings
1 pound medium shell shaped pasta. You want pasta that will catch the sauce.
3 tablespoons butter
1 small onion, minced
1/2 cup frozen petit pois
2 tablespoon water
6 ounces cooked ham, cut into thin strips
3/4 cup heavy cream
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste

Cook pasta according to package directions.
While it is cooking, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to foam, add onion and cook for about 4 minutes, stirring often, until translucent.
Add the peas and water to the pan and cook another few minutes, stirring often.
Stir in the ham and cook 2 more minutes then add the cream.
Simmer on low heat for 5 minutes.
Drain pasta and place in large serving bowl.
Stir the remaining 2 tablespoons butter into the cream mixture over low heat until everything is incorporated.
Stir in the cheese.
Pour sauce over pasta and toss to coat.
Season with salt and pepper to taste.
Trackback: http://publish.creative-weblogging.com/publish/mt-tb.pl/110091
Mr Wong
Vote for WHB # 115 - Pasta With Baby Peas, Ham and Cream:
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Rating: 7.00 out of 4 vote(s) cast.
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Response from:
Kalyn
(01/15/08 9:18pm)
This sounds delicious. I do love those baby peas too. (And now I am feeling rather guilty because I have two freezers, both pretty big!)
Response from:
Katie
(01/16/08 3:41pm)
There is something about ham and peas that go so perfectly together... especially when bound with a bit of cream...
And frozen peas are the best!
And frozen peas are the best!
Response from:
Jennifer
(01/18/08 4:42am)
kalyn,
You should be thrilled that you have two freezers to use! I would have a bigger one if we had the space. Someday...
You should be thrilled that you have two freezers to use! I would have a bigger one if we had the space. Someday...
Response from:
Jennifer
(01/18/08 4:44am)
Katie, I know! I try not to use too much cream, even though it is so delicious!
Response from:
A scientist in the kitchen
(01/18/08 9:19am)
I love this combo of peas and ham as well...
Response from:
Jennifer
(01/20/08 5:28am)
Scientist, It is a wonderful flavor combo!
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