Ham, Pea & Leek Pasta
Can we all agree that ham and peas are meant to be eaten together? I really can’t think of a better combination and this tasty number on point! We were out harvesting peas all morning for our CSA members when the idea for this recipe came to me. I was craving something fresh, easy and packed full of Tumbleweed Farm goodness. Aside from the fresh vegetables I wanted to incorporate some of the pork from our pigs last season. We had a few ham steaks in the chest freezer that needed to be used up and this recipe hit the spot! It was so damn satisfying and on the table in less than 30 minutes. You really can’t beat that! I hope you all love this simple weeknight meal as much as we do. It pairs well with a glass of crisp white wine and your favorite dinner date–even if that dinner date is your dog or cat. Good company can come in any form!
Cheers from Tumbleweed Farm!
Ham, Pea and Leek Pasta
Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4
- 1 pound pasta (any type will do)
- 3 tablespoons unsalted butter (divided)
- 3 leeks, thinly sliced (white and pale green parts only)
- 10 ounces fresh or frozen shelling peas
- 1/4 pound ham steak, roughly chopped
- 1/2 cup dry white wine (or chicken stock)
- 3/4 cup heavy cream
- 4 ounces ricotta cheese
- 1/3 cup chopped fresh dill
- salt and pepper
- pinch of crushed red pepper flakes
Preparation
- In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot and toss with 1 tablespoon of the butter to prevent sticking.
- Meanwhile, in a large skillet, heat the remaining butter over medium high heat. Add the leeks and cook until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham is lightly browned, about 5 minutes. Add the wine and crank the heat up and cook, stirring occasionally until it's reduce by about half, about 1 minute. Stir in the cream, reduce the heat to medium and cook, stirring often until slightly thickened, about 3-5 minutes.
- Pour the cream sauce into the pasta pot, add the ricotta and dill and season with plenty of salt and pepper. Sprinkle with crushed red pepper flakes to taste.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary
Sounds yummy and it is going to be dinner here very soon.
Dear Andrea can you recommend a dinner recipe you can make ahead and freeze?
BTW I got a Spiralizer through Amazon and now I just need to find me some turnips to make your delicious recipe.
I can’t wait to try it