We’re Hammin’ Creamy Pasta

This is a recipe that one of our Moms (Marlee’s) makes whenever we have leftover Honey Baked Ham.

This is such a simple recipe and it utilizes a lot of ingredients you may already have in your pantry. So it’s delicious and it helps you clear your pantry.

Also, be mindful about adding salt. Ham is already incredibly salty and if you add too much, the dish can very easily be over salted! And it’s much easier to fix and under salted dish than an over salted dish.

We’re Hammin’ Creamy Pasta


Ingredients

  • Leftover ham from Easter (or any other fun Ham-casion)
  • All those leftover peas in the freezer
  • Onion or shallot or BOTH
  • Chicken broth
  • Cream of mushroom or chicken soup
  • Pasta
  • Cayenne pepper
  • White pepper
  • Salt
  • Fresh Ground Pepper

Step 1: Dice the shalion (shallot/onion) and ham.

Step 2: Heat pan with some olive oil, when ready, sauté the shalions. (We added a splash of white wine to deglaze the pan, INA style).

Step 3: Add chicken broth, then cream of mushroom soup. Whisk until it’s smooth.

Step 4: Add spices: cayenne, white pepper, salt and black pepper.

Step 5: Cook pasta, drain, put back into the boiling pot, and add the sauce.

Step 6: Mix in ham and peas, give it all a good mix and enjoy!

We’re Hammin’ Creamy Pasta

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Pro Baking Tip #2

Don’t have a pastry bag? That’ okay.

Take your frosting and place it in a gallon bag.  Seal the bag and push all the frosting or whipped cream to one side. Snip the corner of the bag and BAM! Pastry bag!