Recipe by Christina
"Farfalle noodles, mixed with cream sauce, ham and peas."
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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
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