Recipe: Ham Primavera
NOTE: This is one of my recipes where I actually use specific measurements for the sauce as too much can leave the dish unbalanced. As usual, feel free to add more or less, change your pasta shapes, and make it your own!
Ingredients for the Sauce
2 tbs Unsalted Butter
2 tbs Flour
1 Cup Unsalted Chicken Bone Broth
1 Pinch of dried thyme and basil
2-3 Cloves of Garlic
1/2 Cup Heavy Cream
1/2 oz Finely Grated Parmigiano Reggiano
Salt
Pepper
Other Ingredients
1 1/2 Cups of Cubed Ham
1 Bunch of Fresh Asparagus
1/2 Bag of Frozen Pees (or 1 cup of fresh shelled peas)
Unsalted Butter
Salt
Pepper
Directions
1) Chop off the bottom woody section of the asparagus and then slice each spear into 3-4 pieces depending on the length. If they are pretty thick stalks, you may need to cut them in half.
2) Mince your garlic and let it sit for 10 minutes.
3) Finely grate your cheese and set that to the side.
4) Place a large pot of water on high and start to boil the water for the pasta. (Note: Always salt your pasta water once it comes to a boil unless you are on a low sodium diet!)
5) Begin your sauce by placing a small sauce pan/pot on medium low heat and melt 2 tbs of butter. Once the butter is melted, whisk in 2 tbs of flour (This is our roux for the sauce). Turn the heat to medium high and cook the roux for about 2-3 minutes until the color changes slightly. (Be sure to stir occasionally so it doesn't burn!)
6) Once the roux is cooked, add in your garlic and cook until fragrant - about 30 seconds.
7) Slowly add in your chicken broth and stir continuously to rid the mixture of any lumps. Bring to a boil.
8) Once the mixture comes to a boil, turn the heat to low. While continuously whisking, add in your cream and then your cheese. Continue to stir until all the cheese is melted and fully incorporated.
9) Once the cheese has been melted, add in your herbs and salt and pepper to taste. (Right now, I use dried herbs but in the warmer months when available in my garden I use fresh).
10) Turn off the heat and set aside.
11) At this point, your water should be boiling, but if it isn't that is okay! In a separate pan, add a tablespoon or so of butter and start to brown your ham over medium high heat.
12) While the ham is browning, add your pasta to the pot of boiling water and begin cook the pasta according to the directions on the box/bag. We want to cook the pasta 1-2 minutes LESS than the time set for the al dente setting. (Note - Different shaped pastas have different cook times, so be sure to check your labels).
13) Once the ham begins to brown, add in your asparagus and saute until the color begins to change to a more vibrant green. (Feel free to add in more butter if you require more grease in the pan).
14) As soon as the color begins to change, add in your peas and salt and pepper to taste. Gently stir and cook until peas are warm.
15) One minute before the pasta is done, remove a cup or so of the pasta water and set aside. When the pasta is done (it should be a little hard but don't worry, it will continue cooking in the sauce) strain the pasta, BUT DO NOT RINSE IT! (The starch found in the pasta is needed in order for the sauce to better stick to the pasta).
16) Immediately add the pasta to the ham and veggies and then add in your sauce. Vigorously mix but be gentle as we do not want to smoosh the peas. (If your saute pan is not large enough you can always add the pasta back to the pasta pot and then add the ham and veggies and sauce to the pasta).
17) Add in a little bit of the reserved pasta water to help the sauce adhere to the pasta. (Be sure to add only a little at a time until you reach your desired consistency. However, you do not want your sauce to be too thin).
18) Once the sauce has been thoroughly combined with the pasta, serve immediately and top with grated parmesan cheese, fresh parsley, and/or black pepper.
Enjoy!!!!!
Love,
Alexis
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