Creamy Rotini with Ham and Peas

If Dr. Seuss had written about green peas and ham (instead of eggs), he definitely would have served the kid-friendly combo with this chubby, spiral pasta.

Casey Barber

Creamy Rotini with Ham and Peas

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    Ingredients

    1 tablespoon olive oil 1/2 cup chicken broth
    1/4 pound deli ham slices, cut into thin ribbons 1/4 cup grated Parmesan cheese
    2 large garlic cloves, minced 1 teaspoon freshly ground black pepper
    2 cups frozen peas 1 teaspoon kosher salt
    2 cups whole milk or half and half 1/2 pound rotini or other short, tubular pasta

    directions

    Prep: 10 min Total:
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    • 1

      Heat the olive oil in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium-high heat until shimmering.

    • 2

      Add the ham and cook, stirring, until slightly brown and crispy, then add the garlic and peas to the pan and cook for about 30 seconds.

    • 3

      Add the milk, broth, Parmesan, pepper, and salt to the pan and bring the liquid to a simmer.

    • 4

      Reduce the heat to medium-low and stir in the pasta.

    • 5

      Cook, stirring frequently, for about 20 minutes until the pasta is tender and has absorbed most of the liquid. Serve immediately.

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