Ham & Pea Pasta

I read somewhere that the thing to have for Christmas dinner in New Zealand is a giant ham. So, like a dutiful immigrant trying to adopt local customs, I came home from the grocery store with the smallest (still giant) half leg of ham. I’m not sure what I was thinking, but it forced me to dive into the depths of the internet to find good leftover recipes because we have an insane amount of ham in the fridge right now. This pasta recipe from Kevin & Amanda was wildly popular with my husband: he’s already requesting it again!

Ham & Pea Pasta

• 2 Tbl Butter

• 2 cups Onion (about 1 large Onion)

• 8 oz Egg Noddles (1 typical package)

• 2 cups low sodium Chicken Broth

• 1 cup Half & Half (or 1/2 cup Milk, 1/2 cup Cream)

• 1 lb. leftover Ham, diced

• 1 cup frozen Peas

• 1 Tbl Lemon Juice

• Salt & Pepper to taste

Directions

• In a large pot - like the one you would normally cook pasta in - melt the Butter over medium-high heat.

• Add the Onions and cook until translucent to golden.

• Add the Chicken Broth, Half & Half, and Egg Noodles and bring to a boil.

• Add the diced Ham, then reduce heat to medium-low. Let simmer until noodles are tender, about 8-10 minutes.

• Add Peas and Lemon Juice. Cook until heated through, about 2 minutes.

• Season with Salt & Pepper to taste. Personally, my Ham was salty enough and I didn’t need any, so definitely check before you season!

If the cream sauce is too runny, make a slurry of 1 Tbl Cornstarch and 3 Tbl cold water. Pour it into the skillet and it should thicken up!