Shells with Ham and Peas Recipe
Photo: Lynn Andriani
Serves 3 to 4
1/2 pound small shell pasta
1/2 onion, chopped
2 garlic cloves, chopped
3. 5 ounces Virginia ham (about 4 slices), cut into 3/4-inch squares
3 Tbsp. olive oil
5 ounces frozen peas
2 eggs, lightly beaten
Salt and pepper, to taste
Grated Parmesan cheese, for serving (optional)
Directions
Bring a large pot of salted water to a boil and add pasta.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Saute onion for 5 minutes. Add garlic and cook for 30 seconds, then add ham and cook for 2 minutes.
When pasta is al dente, scoop it out of the water with a spider, or long-handled colander, and directly into the skillet, reserving the pasta-cooking water in the pot (alternatively, drain the pasta, reserving at least 2 cups of the cooking water and transfer the pasta to the skillet). Season the pasta, onion, garlic and ham with salt and pepper, then stir in the peas. Add 1/2 cup pasta cooking water to the pasta. Slowly pour the beaten eggs into the pasta, stirring well to create a sauce (add more cooking water if it needs loosening up). Serve with grated Parmesan, if desired.
Ingredients
Directions
Bring a large pot of salted water to a boil and add pasta.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Saute onion for 5 minutes. Add garlic and cook for 30 seconds, then add ham and cook for 2 minutes.
When pasta is al dente, scoop it out of the water with a spider, or long-handled colander, and directly into the skillet, reserving the pasta-cooking water in the pot (alternatively, drain the pasta, reserving at least 2 cups of the cooking water and transfer the pasta to the skillet). Season the pasta, onion, garlic and ham with salt and pepper, then stir in the peas. Add 1/2 cup pasta cooking water to the pasta. Slowly pour the beaten eggs into the pasta, stirring well to create a sauce (add more cooking water if it needs loosening up). Serve with grated Parmesan, if desired.
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