Creamy Elbows with Peas and Ham
Recipes
Ingredients
- 1 tablespoon, plus ¼ teaspoon salt
- 2 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
- 2 tablespoons minced onion or shallot
- 1 clove of garlic, minced
- 1 cup diced ham
- 2½ cups frozen or fresh peas
- ½ cup heavy cream
- 1 box jovial Gluten Free Brown Rice Elbows
- 1 cup Grated Parmigiano or Pecorino cheese, plus more for serving
Instructions
- Bring 3 quarts of water to boil in a large stockpot. Salt the water with 1 tablespoon of sea salt or to taste.
- Bring 2 cups of water to boil in a large skillet. Salt the water with ¼ teaspoon of salt. Add the peas and cook for 5 minutes. Drain and set aside.
- Add the olive oil, onion, garlic, and ham to the skillet and cook on medium-low heat for 5 minutes, stirring frequently.
- Toss in the peas and cook for 1 minute, then add the cream.
- Cook the pasta in the large stockpot for 9 minutes.
- Transfer the pasta to the hot skillet with a slotted spoon, along with a bit of cooking water. The starch in the pasta cooking water will help thicken the sauce.
- Stir fry the pasta in the skillet for 1 minute, adding cooking water as needed to keep the pasta moist.
- Add the grated cheese and cook for 30 seconds more.
- Serve hot out of the skillet with additional cheese, if desired.
