Recipes

Bowties with Ham, Peas & Ricotta

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I threw this together to use up the leftovers from our Christmas spiral ham. Any time you have leftover ham, just pick up a box of farfalle (aka bowtie) pasta, a bag of frozen peas and ricotta, and you’ve got a meal.

BOWTIE PASTA WITH HAM, PEAS & RICOTTA

Ingredients

  • Leftover spiral ham slices, cut into bite-sized pieces
  • 1 bag of frozen peas
  • 1 container of ricotta cheese, preferably low fat/part skim
  • Milk, cream or water to taste for loosening the sauce
  • salt and pepper to taste
  • Optional: a dash of brown mustard

Directions

Set the pasta on to boil. Halfway through cooking, add in the entire bag of frozen peas.

Drain pasta and peas, reserving a bit of the cooking water. The starches will help make a sauce when you add the ricotta.

In the original pot over the lowest heat setting, add the ham pieces to the pasta and peas; add the entire container of ricotta. Stirring, add the reserved pasta water back in (1-2 cups should do it) plus a splash of any kind of milk, cream or water to loosen the sauce.

Season with salt and pepper to taste and serve warm.

I also added a squirt of brown mustard to the sauce to add a different flavor, and it really tasted good!

Makes great leftovers, just add a pat of butter and/or some water to re-loosen the sauce before microwaving.

This could be made vegetarian very easily by using Morningstar (or similar) “meats,” which I’ve tried and liked.

Just to be festive, I threw in half a cup of leftover eggnog to make this an extra creamy sauce. We ate it for dinner on New Year’s Day as a snowstorm starting swirling into New England. Cozy and delicious!

And now, my baby at 4.5 months 🙂

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