Skillet Pasta with Ham and Peas

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  1. 3 T butter
  2. 4 small leeks (white and light green parts only), thinly sliced
  3. 2 T fresh thyme
  4. salt to taste
  5. pepper to taste
  6. 8 ozs ham steak (or leftover ham), cut into 1/2-inch pieces (about 1 1/2 cups)
  7. 3 T flour
  8. 1 2/3 c half and half
  9. 2 c shredded fontina cheese (about 6 ounces)
  10. 6 oz bowtie pasta (about 2 1/2 cups)
  11. 2 c frozen peas
  12. 1/4 c grated Parmesan cheese


  1. Melt the butter in a large ovenproof skillet over medium-high heat.
  2. Add the leeks, thyme, 1/2 teaspoon salt and a few grinds of pepper
  3. Cook, stirring, until the leeks are tender, 8 to 10 minutes.
  4. Add the ham and cook until warmed through, about 2 minutes.
  5. Add the flour and cook, stirring, until moistened, 1 minute.
  6. Add the half and half and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 2 minutes.
  7. Stir in 1 cup fontina until melted.
  8. Meanwhile, preheat the broiler and bring a large pot of salted water to a boil.
  9. Add the pasta and cook as the label directs for al dente, adding thepeas in the last 2 minutes of cooking.
  10. Reserve 1/2 cup cooking water, then drain the pasta and peas.
  11. Add the pasta and peas to the skillet and toss to coat, adding the reserved cooking water as needed to loosen; season with salt and pepper.
  12. Top with the remaining 1 cup fontina and the Parmesan.
  13. Broil until lightly browned, 4 to 5 minutes.

Picture of Recipe

Skillet Pasta with Ham and Peas - Picture of Recipe
Skillet Pasta with Ham and Peas - Picture of Recipe
Serves: 4
Cook Time: 40 minutes
Course: Entree
Type of Food: Pasta Dish,Skillet Dish
Key Ingredient: Pasta,Ham
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Oven Bake

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