Pasta Shells With Peas And Ham - cooking recipe

Ingredients
    1 lb small shell pasta
    2 tablespoons extra virgin olive oil
    1 teaspoon extra virgin olive oil
    5 garlic cloves, thinly sliced
    10 ounces frozen peas
    1/4 lb county ham or 1/4 lb prosciutto, thinly sliced and coarsely chopped
    1 1/4 cups heavy cream
    1 cup chicken stock
    1/4 cup parmesan cheese (freshly grated)
    1/3 cup chopped dill
    salt
    fresh ground pepper
Preparation
    Cook pasta shells according to package directions 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 in lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until thickened slightly, about 5 minutes.
    Stir the cream sauce into the shells. Add the parmesan and dill and season with salt and pepper to taste.

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