Creamy Penne with Smoked Ham and Peas
A bechamel (white) sauce is the base for this cheesy ham and pasta dish with English peas. A great recipe for using leftover holiday ham.
8 ounces penne pasta
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded mozzarella
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 cup frozen peas, rinsed in a sieve under cold water to thaw and drained
1 cup diced smoked ham
- Prepare pasta according to package directions; drain.
- Heat butter in a large saucepan over medium heat. Add flour and stir until blended; cook about 3 minutes, just until mixture starts to turn golden.
- Whisk in milk. Simmer, stirring often, until thickened, about 7 minutes. Add mozzarella, nutmeg, salt and pepper; let cheese melt and whisk together. Add peas, ham and penne; toss to coat and cook to heat through. Serve with freshly ground black pepper to taste.
Makes 2 to 3 servings.