Just Every time I have opened the fridge in the last couple of days, I have been reminded of my inability to buy a holiday ham big enough to feed the expected amount of guests rather than a hungry infantry battalion. As there are so many ham sandwiches this household can muster, and because I am loathed to throw away even a tiny morsel of food, I had to come up with suitable and edible alternatives.
It finally dawned on me that pasta is always an excellent repository where most ingredients can go to die, and pasta with ham and peas is often a go to for many Italian households. So I got to work.
If, after all the indulgences of the last few days, you can’t think of eating anything with cream (although, don’t forget, Italian pastas are not swimming in sauce but just lightly coated), you can create your version with a tomato based sauce.
Other good alternatives for ham leftovers are: Quiche Lorraine (here is a great and authentic recipe from Stefan’s Gourmet Blog, Frittata with ham, cheese and a vegetable of your choice or, if you are feeling ambitious, even crepes with ham and fontina.
RECIPE – Serves 4
2 T butter and 2 T Olive oil
1 onion, thinly sliced
1 3/4 C Peas (frozen are fine)
a little bit less than 1/2 C of cream
2 ham slices, cubed
just under a pound of pasta of your choice
2/3 C Parmesan cheese, grated
- Heat the butter and oil in a pan on medium heat. Add chopped onion and let cook, stirring occasionally, until soft and translucent, and lightly brown, approx. 15 mins.
- Add the peas and cook for a few minutes (if using fresh peas, add them to the onions after 5 minutes and cook together for 15/20 mins until the peas are soft but not mushy). Stir in the cream and diced ham.
- Cook the pasta in plenty of salted, boiling water until al dente. Drain.
- Toss the pasta with the sauce and add the Parmesan.