THE BEST Rosemary Bowtie Pasta with Turkey Ham and Peas

I made this UNBELIEVABLE pasta dish for dinner.  Really didn’t intend for it to be a post here, but I felt like I was eating dinner in a fancy restaurant.  It was that good.  I hope you enjoy it as much as we did!

Rosemary Bowtie Pasta with Ham and Peas

Ingredients

1 box bowtie pasta
1 Tbsp salt
2 Tbsp olive oil
3 large cloves garlic, minced
2 oz. turkey ham, diced (I cut 3 slices from a chub turkey ham, then diced it)
1 1/2 cups low-sodium chicken broth
1/2 cup fat free half and half
2 Tbsp heavy cream
1-2 Tbsp crushed rosemary, to taste (or you could use fresh, chopped)
1/2 tsp freshly ground black pepper
1 cup frozen peas
1/2 cup freshly grated parmesan-reggiano cheese

Method

1. Boil water to cook pasta.  When water is boiling, add salt, and then dried bowties.  Cook to minimum time specified on package.
2. While pasta is cooking, heat olive oil in a large skillet.  When it’s hot, add the garlic and diced ham.  Cook, stirring occasionally, for 5 minutes, allowing the meat to caramelize a bit, without burning the garlic.
3. Lower heat to medium-low.  Add chicken broth, half and half, and heavy cream.  Season with rosemary and pepper.  Warm gently, until just before boiling, stirring occasionally.
4. Once sauce is warm, add peas, and cook for 2 minutes.  Add 1/2 cup of cooking water to sauce.
5. When pasta is finished cooking, drain the remaining cooking water, and add pasta to the sauce in the skillet.  Cook and stir for 5 minutes.
6. Grate parmesan-reggiano cheese right into skillet, over pasta.  Stir into the pasta.
7. Serve immediately, with more cheese at the table.

This pairs wonderfully with a spinach salad topped with toasted pine nuts and parmesan-reggiano shavings.

Enjoy!  This will become a regular meal in my house, that’s for sure.

Jen

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