Advertisements

bow-tie pasta with ham, peas and cream ( and garden pics) 

I’m not exactly sure when I actually started to make this, but I am completely sure that my family devours it! 

While it’s not exactly low-calorie, you can serve up a smaller portion on a bed of baby spinach or arugula. 

Girl math= adding greens to pasta cancels out the cream and carbs 😁

You can also have this on the table in less than 1/2 hour 😎

I know with just about every recipe I’m all like” dudes and dudettes! You must make this!” 

So why should this post be any different? 

Truth be told, I used this recipe as a template to make my 

gnocchi with lemon ricotta sauce with prosciutto and spring peas

*** note to self…  This must be made this week

I give you 

bow-tie pasta with ham, peas and cream 

  

1 pound bow tie pasta, cooked al dente, drained ( never rinsed reserving 1 cup of cooking liquid for sauce 

1 tablespoon butter 

1tablespoon olive oil 

1/2 in thick cut of ham ( ask at the deli.. They will happily cut it for you ) 

1 shallot, chopped finely 

1 pound frozen peas 

1/2 pound snow peas ( optional… Sometimes they are too pricey..  But I happened to find them on sale this week 

*** optional… 1/2 cup vodka***

1 cup chicken stock (boxed is fine if you don’t have any in your freezer.. Just use low sodium) 

1 Half pint heavy cream 

Pinch of nutmeg 

Sea salt and pepper 

Add butter and olive oil to Dutch oven and turn heat to medium. Chop the ham into small cubes and sauté.  After 4 minutes, add the chopped shallot and stir. 

***. This is where the optional vodka comes in.  Vodka takes whatever flavor it’s mixed with and intensifies it so if you use it in this recipe, it adds another layer of flavor, but I promise you it’s still really good without it*

Using either vodka or chicken stock, deglaze the pan by adding directly to ham/ shallot mixture and scraping the bottom of the pan to loosen bits ( aka.. Flavor) 

If using vodka, reduce by half. Then add remainder of chicken stock.  

Add pasta and let simmer for 5 minutes. 

Add peas and cream and grated nutmeg and pepper

Add reserved cooking liquid a little a a time to get the consistency you are looking for 

Taste for seasoning before adding salt… Some hams are saltier than others 

  

I had some pea tendrils from my garden, so I used them as garnish.. You could also use parsley, or just grab a big spoon and dive right in! Who would I be to judge?  I’ve certainly done that before 😁😁😁

Remember This picture from mothers’day? Well, unfortunately ( or fortunately, depending on how you look at it) we had a few trees that didn’t weather the storm all that well…..  So we’ve spent the last few weekends cleaning up and re arranging plants ( some from out very own yard = FREE!) 

Here’s the same view this afternoon 

 

It’s so much more open! I’m loving it! 

I’ve planted zucchini an cukes and tomatoes in all of that cleared space on the left 

I’ve always wanted an English Cottage garden. By opening up the area, I was able to start one! 

 

  

 

Of course, it doesn’t look like much yet, but I resisted the urge to plant too close in favor of doing it properly 🙂 

Bonus? With the tree cleared on the left I can see the garden from my dining room window! 

 

 

I made some new pillows for my bench 

 

 Transplanted my plants that I started from seed indoors 2 months ago ( my arugula and peas LOVED the snowstorm! ) 

 

  Utilized a hanging basket for my herbs 

 

Planted a couple of urns 

  

 

The four- legged princess approves 😎🐾🐾🐾

Are you planting anything fun this year? Tell me about it! 

Advertisements

gnocchi in a lemon-ricotta cream sauce with prosciutto and spring peas

so… Did I grab your attention?

I posted a picture on my personal Facebook page the other day promising the recipe to my friends.

Since ya’ll are my friends, I’m sharing with you too!

This all started after a disappointing gnocchi dish a few weeks ago while out celebrating a friends’ birthday.

Also responsible is me going to trader joes while very hungry. BIG mistake!

But this recipe came as a result of the trip, so everyone wins!

Trust me… You want to run out and get the ingredients today. This is amazeballs!

1 package gnocchi ( you can find it at most grocery stores near the dried
pasta)

1 tbsp butter
1 tbsp olive oil
2 shallots, thinly sliced
1/3 cup dry white wine
1 cup ricotta cheese **
Juice and zest of 1 lemon
1 cup fresh PEAS ( Tjs has a good sized bag of shelled peas for 4 bucks… If you can’t find fresh, use frozen petite peas)
2 – 3 slices Parma prosciutto
Parmesan cheese and chopped parsley to garnish

(This whole meal can be made in 15 minutes )

Bring a pot of salted water to a boil.

Meanwhile, In a skillet, over medium heat melt butter and olive oil ; add shallots and reduce to low. Season with salt and pepper. After about 5 minutes (shallots so start to wilt) add wine, stir to pic up any loose bits in the pan and simmer until liquid is decreased by half. Turn off heat.

When the water is boiling, add gnocchi. Stir. They should cook within 3-5 minutes. Test one. If it’s tender, add the peas and let cook 1 minute. carefully remove about 1/2 cup of the cooking liquid and reserve.

Drain gnocchi and peas and set aside.

Tear up prosciutto and add to now empty stockpot with a tiny bit of olive oil. They should start to crisp up.

Add ricotta directly to procuitto as well as the lemon zest and juice. Return gnocchi and peas back to the pot as well as the sautéed shallots and any remaining juice . Cover for 1 minute so that the ricotta warms up, then stir, adding reserved cooking liquid a little bit at a time until nice and creamy ( you may not need all of the liquid)

Season with salt and pepper

Serve in a large bowl and garnish with Parmesan and parsley.

Enjoy!

***. There are varying degrees of quality when it comes to ricotta

In a recipe such as this, it’s important to use a high quality cheese.
Most ricotta in the grocery store by the pre-packaged cheese are full of things that make it the consistency of jello. Yuck.

Many stores now offer fresh ricotta in the gourmet cheese section. It’s more expensive, but worth every penny.

You could attempt to make it yourself as I did HERE
It’s easy and fun, I promise!

Or, if you are lucky enough to live by a trader joes, they carry a fabulous… Almost as good as homemade whole milk ricotta for under 4 bucks! I should take stock in this cheese. I could easily live on it for the rest of my life!

Ciao! Go make this!

IMG_3436-3.JPGRelated recipes

Sweet pea salad with goat cheese

sweet  pea salad with goat cheese 

Apple of my eye🎶🎶🎶

Howdy, friends!

I love me some sweet peas. ( and classic tunes 😉)

Scott and I picked up some snow peas at the market on Saturday. Usually I just steam them, but after seeing the mint in my yard, I started to get all creative and stuff.

20140714-131150.jpg

So I took a bag of these babies…

20140714-131221.jpg

And sliced them thinly. Fancy- pants word is julienne, but you can call it slicing thinly 😉

I gathered up some lemon, pine nuts,feta,butter, mint ,sea salt and pepper.
( not pictured… White wine)

And made a purty little plate

20140714-131403.jpg

Start by toasting the pine nuts. Set aside.

I melted the butter ( a tablespoon, maybe?) into a cast iron skillet ( my favorite cooking vessel, btw )

Then I added the peas to coat and just start to wilt. I didn’t want to overlook them, a nice crunch was what I was going for .

I added the wine ( 1/4 cup-ish) and let it reduce by half, then added the zest and juice of the lemon, chopped mint , toasted pine nuts and seasoned with salt and pepper.

Right as I was ready to serve I added the crumbled feta ( we bought a local goat feta… Simply amazing!). And garnished with a bit of mint.

20140714-131710.jpg

So simple, so tasty,so easy!

It went lovely alongside my linguini with roasted garlic goat cheese and zucchini dish.

( that recipe is coming up soon )

If you come across snow peas.. You should try this!

Oxoxox<!

%d bloggers like this: