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
- 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
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 🙂