Creamy Ham Alfredo with Spring Veggies | PCC Natural Markets

Creamy Ham Alfredo with Spring Veggies

Serves: 4

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These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Make a spring pasta dish of peas, asparagus and ham, tossed in a light cream sauce. Serve with a side salad and you have a complete meal that comes together lickety-split.



Cook pasta in a large pot of salted boiling water, until al dente, according to package directions. Add asparagus and peas during the last 3 minutes of cooking time. Drain and rinse briefly under cool water. Set aside.

Melt butter in a large skillet over medium heat. Add shallots and cook until soft, about 5 minutes. Stir in flour to create a thick paste. Slowly whisk milk in to the flour mixture in a steady stream. Cook for 5 minutes, stirring often, to thicken sauce. Whisk in Parmesan cheese until sauce is thick and creamy. Stir in cooked ham; season to taste with salt and pepper.

Add reserved pasta, asparagus and peas. Gently mix to coat pasta in sauce and heat through. Divide pasta between four bowls and top with parsley and Parmesan cheese. Serve immediately.

Recipe by Jackie Freeman, PCC Chef

More about: asparagus, bechamel sauce, ham, pasta


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