WHB # 115 - Pasta With Baby Peas, Ham and Cream

Filed in archive Food Blogosphere 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.