Mom always makes this dish with Italian prosciutto di Parma. But I decided to try this recipe using a different cured meat. The Black Forest ham is a moist ham that is cured and smoked over pine which gives its intense flavor. It's a tasty combination to add with a light cream sauce. A great dish for dinner, serve as a side dish or as the main course with a mixed green salad and Enjoy!
- 1/2 pound Farfalle Pasta, bow tie shaped pasta
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. butter - divided
- 1 small onion - chopped
- 10 ounce box Frozen Baby Peas
- 1/4 cup water
- 3 slices of Black Forest Ham - (Applegate or Boars Head is fine)
- 1/3 cup Half and Half
- pinch cayenne pepper
- salt and pepper to taste
In a large non stick skillet. Heat olive oil with 1 Tbsp. of butter (reserve the other tablespoon for later).
Add the onion and saute' for a few minutes, until onion is golden brown. Add cayenne pepper, frozen peas and water.
Cover with a lid. Simmer of low-medium heat for about 5 minutes. Stir occasionally until the peas are soft and tender. Season with salt and pepper. Lower the heat.
Roll the slices of Black Forest Ham together and chop into small pieces. Toss the Ham into the skillet. Turn off the heat.
In a large pot of boiling water. Add some salt. Add the Farfalle Pasta ( bow-ties pasta) into the boiling water. Follow the directions to cook the pasta. About 7 minutes, or until the pasta is al dente.
With a medium size strainer, take out the pasta and carefully add the pasta to the skillet with peas and ham. Turn the heat back on low, add in 1 tablespoon of butter and Half and Half. Simmer for 2 minutes. The sauce should be smooth and creamy. Serve immediately. Enjoy!