1/4poundthinly sliced country ham or prosciuttocoarsely chopped
1 1/4cupsheavy cream
1cupchicken stock
1/4cupfreshly 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 season with salt and pepper. Serve in bowls.
Keyword bento box recipe
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