1½c orrachetti or capelletti
½ package frozen vegetables (spinach, asparagus, edamame, broccoli)
4oz diced cooked ham
chopped leeks
2T butter
1T dijon mustard
½t dried thyme
salt & pepper
¼c cream
4oz shredded cheese (I used jack)

So I start the well-salted water boiling for the pasta. Once that was going, I toss in the pasta and set the timer for 10 minutes. In a large frying pan, over high heat, I put in the frozen vegetables and some water, and put a lid on to let the steam thaw them. Meanwhile, I diced the ham, and the leeks, and stir them in to heat up, too, along with the mustard and thyme, mixing the mustard in with the water to loosen it. Once the pasta is done, I remove the lid and, using a spider, I put it in the pan with the butter. I waited until the water was almost gone, stirring frequently, at which point I turned the heat to low, and added the cream and the cheese, and let it simmer for a couple of minutes. Start to finish, 17 minutes, not counting the time it took for the pasta water to come to the boil.

Author: Dave | Tags: asparagus, cream, ham, pasta, spring

This entry was posted on Sunday, April 13th, 2008 at 9:34 PM and is filed under recipes.