Recipe by Christina
"Farfalle noodles, mixed with cream sauce, ham and peas."
Watch video tips and tricks
1 (16 ounce) package
uncooked farfalle (bow tie) pasta
cooked ham, cut into bite-size pieces
1 (15 ounce) can
ground black pepper to taste
garlic powder to taste
shredded Cheddar cheese
shredded mozzarella cheese
Not bad for such a quick and easy recipe. I made a few preparation changes. Instead of adding the ham and peas and milk to the pasta, I heated the milk in a seperate pan then melted the cheese in. Then I stirred in my peas, ham and pasta. The sauce was a bit bland for my tastes so I'll try jazzing it up a bit. Also the pasta was somewhat dry, even with using a 12 oz package instead of a 16. Needs a bit more sauce.
This was somewhat bland as-is. I do not think I'd make this again. I ended up adding extra cheese for some more creaminess and extra garlic for added flavor.
I substituted frozen peas for canned ones and it worked fine. I thought this recipe was good, although if you happened to get a scoop of just pasta without meat or peas the pasta tasted a bit bland. My husband really like it though.
This is a great base for starting this type of meal. I added: broccol, onions and minced garlic, sauted in pan, then added ham, peas and milk. I also added 2/4 tsp dry ground mustard, next time I may double the mustard. I didn't measure the milk or cheese, I eyeballed it. I did add more than the milk called for for sure. It was a bit too runny so I added about 1 tbsp flour and then added the pasta, so far so good, everyone likes it. My 5 yr old said he liked it before he even tried it!
I started by sauteing some chopped garlic in butter before adding the milk and remaining ingredients. Used white cheddar and Parmesan cheeses. When the sauce was done, I spooned it over the pasta. I thought this was a good way to use the rest of a ham steak from the previous night's dinner, but my husband didn't agree. Some people don't like ham and peas I guess!
A good base recipe, though I made a few changes. To start, I used frozen peas and drained the pasta over them to thaw them out. I then sauteed the ham in some butter before adding about three quarters of a can of evaporated milk and about a quarter cup of ranch dressing, though you can do it to taste. Then I added a substantial handful of shredded sharp cheddar cheese, allowing time for it to melt before stirring in the peas and pasta. A tasty, quick supper that I will probably make again!
I doubled the cheese and milk because it didnt seem to have enough 'sauce'. I found it a bit on the bland side and feel it really needed quite a few things added to bring up the taste. Even though I don't think I will be making this again, I didn't find it BAD, it just wasnt GREAT.
This wasnt so bad...I only used 1/2 box and halved pretty much everything except for the cheese, I kept that the same (I c. each for my updated servings) & it fed the four of us. This will def. be my "desperate times" kinda go to meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Farfalle with Ham and Peas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 141
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make creamy smoked ham and butternut squash spaghetti.
Hot little sandwiches and cool pasta salad pair perfectly.
Creamy Great Northern beans simmer with cooked ham, brown sugar, and spices.