There are a few flavor combinations that stand the test of time. Steak and mashed potatoes, peanut butter and jelly, and peas and ham are some of my favorites. This time we will use peas and ham in a classic pasta preparation.
- 1 pound of penne pasta cooked in 1 gallon of well salted boiling water for about 8 minutes - drain but do not rinse
- 1 tablespoon oil
- 1 cup small diced onion
- 2 tablespoons garlic
- 3 tablespoons chopped sun dried tomato
- ½ cup chopped ham
- 1 tablespoon dry sage
- 1 cup dry white wine
- 1 cup cream
- 1 pound frozen peas
- 1 cup parmesan cheese
- 1 tablespoon gorgonzola cheese
- 1 teaspoon sugar
Heat the oil on medium high heat in a pot large enough to hold the 1 pound of cooked pasta. Add the diced onion and cook for 2 minutes. Stir in the garlic, sun dried tomatoes, chopped ham, and dry sage. Deglaze with white wine and simmer until almost dry. Pour in the cream and bring back to a simmer. Incorporate the cooked penne pasta and return to a simmer once again. Cook for 3-5 minutes or until the pasta is as soft as you would like it. Toss in the peas and cook for 1 minute. Add the parmesan cheese, gorgonzola cheese, and sugar. Mix well and serve.
Makes 6-8 servings.
