Creamy Pasta Shells With Peas

 

Creamy Pasta Shells With Peas

No ratings yet
Course Main Course
Cuisine American

Ingredients
  

  • 1 pound small pasta shells or elbow macaroni
  • 3 tablespoons extra-virgin olive oil divided
  • 5 garlic cloves thinly sliced
  • One 10-ounce package frozen peas
  • 1/4 pound thinly sliced country ham or prosciutto coarsely chopped
  • 1 1/4 cups heavy cream
  • 1 cup chicken stock
  • 1/4 cup freshly grated Parmesan cheese

Instructions
 

  • In a large pot of boiling salted water, cook the pasta shells until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.
  • Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat 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 cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.
  • Stir the cream sauce into the shells. Add the Parmesan and and season with salt and pepper. Serve in bowls.
Keyword bento box recipe
Tried this recipe?Let us know how it was!

Leave a Reply

Powered By WordPress | Elegant Recipe Blog

google.com, pub-pub-1573315939620030, DIRECT, f08c47fec0942fa0