Ham And Leek Pasta Recipes

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CREAMY HAM AND LEAK PASTA



Creamy Ham and Leak Pasta image

When leaks are stewed in butter and stock they make a delicious sauce for pasta. I cook this so much, I know the recipe of by heart.

Provided by jonesyjr

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Cut the white and pale green of the leeks into thin slices and wash well. Melt the butter in a heavy saucepan, add the leeks and stir until they are coated with butter.
  • Add the stock and simmer very gently, uncovered, for 30 minutes or until the leeks are tender.
  • Add the ham and season to taste. The leeks will absorb most of the liquid. Meanwhile cook the pasta 'al dente', drain well and pour into a warmed serving bowl.
  • Quickly reheat the leeks with the cream. Pour over the pasta, add half the cheese and toss together. Serve at once, with the rest of the cheese passed round separately

HAM AND LEEK PASTA



Ham and Leek Pasta image

Easy, quick to make, cheap and yummy! Cooking the peas with the pasta cuts down on time and dishes. Stacey

Provided by Stacey Sweet

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

10 ounces spaghetti
6 ounces frozen peas
1 ounce butter
1 large leek, chopped
4 eggs
1/8 teaspoon salt
1/8 teaspoon pepper
5 ounces ham, thick slice,cut into cubes
3 ounces cheddar cheese, grated

Steps:

  • Bring a large pot of salted water to a boil.
  • Add pasta and cook for 6 minutes.
  • Add frozen peas and continue to boil for 3 additional minutes.
  • while pasta is cooking, heat butter in a small pan, add leek and cook over medium heat for 3 minutes.
  • beat eggs in a bowl and season with salt and pepper.
  • drain pasta and peas and return to the pot.
  • add leeks, eggs, ham and half of the cheese mix well heat on low for 2-3 minutes to make sure cheese is melted.
  • transfer to serving dish and top with remaining cheese.

Nutrition Facts : Calories 572.9, Fat 21.1, SaturatedFat 10.6, Cholesterol 267.5, Sodium 908.4, Carbohydrate 62.9, Fiber 4.5, Sugar 4.9, Protein 31.4

ORECCHIETTE WITH HAM AND LEEKS



Orecchiette with Ham and Leeks image

Ricotta is the secret to this tender pasta.

Provided by Food Network Kitchen

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 15

3/4 cup fine semolina flour
1 scant cup all-purpose flour, plus more for dusting
Kosher salt
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 leeks (white and light green parts only), halved lengthwise and sliced
1 cup diced ham
2 cloves garlic, finely chopped
1 tablespoon fresh thyme
1 cup fresh or thawed frozen peas
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
Juice of 1/2 lemon
Freshly ground pepper
1/2 cup grated parmesan cheese (about 1 ounce)

Steps:

  • Make the dough: Whisk the semolina and all-purpose flour in a large bowl. Mound on a work surface and make a well in the center. Pour 1/2 cup cold water into the well. Using a fork and working your way around the well, gradually mix the flour into the water. Continue mixing until the dough is crumbly. If the dough is too dry to come together, add up to 1/4 cup more water, a little at a time.
  • Knead the dough until smooth and elastic, about 6 minutes. Wrap in plastic wrap and let rest at room temperature,30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
  • Divide the dough into 4 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces; roll each piece into a small ball. With floured hands, press your thumb into a dough ball and drag it toward you to form a bowl shape; put the dough on the tip of your index finger and turn it inside out. Repeat to form the remaining orecchiette; transfer to a floured baking sheet as you go.
  • Bring a large pot of salted water to a boil. Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, 7 to 8 minutes. Add the ham and cook until heated through, about 3 minutes. Stir in the garlic and thyme and cook1 minute. Add the peas and broth and bring to a simmer. Stir in the heavy cream and lemon juice, season with salt and pepper and simmer until the peas are tender, about 5 minutes for frozen, 10 minutes for fresh.
  • Transfer the orecchiette to a colander and shake over the baking sheet to remove the excess flour. Add the orecchiette to the boiling water and cook until al dente, about 8 minutes. Remove with a strainer or slotted spoon and add directly to the skillet with the ham and peas. Toss, adding spoonfuls of the pasta cooking water to loosen, if necessary. Remove from the heat and stir in the parmesan.

CREAMY CHEESY HAM AND PASTA



Creamy Cheesy Ham and Pasta image

This is based off of my Creamy Bacon & Leek Pasta. It's adapted for my husband and son who both prefer more simple meals. I love it because it takes less than 30 minutes to make and it pairs very nicely (as most pasta dishes do) with a salad and some bread. I hope you enjoy!

Provided by Mama_Jennie

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup onion, finely chopped
2 garlic cloves, finely chopped
1 1/2 cups ham, chopped
4 tablespoons butter
4 tablespoons flour
1 1/2 cups whole milk or 1 1/2 cups half-and-half cream
1 teaspoon salt
1/3 cup parmesan cheese, finely grated
12 -16 ounces farfalle pasta (bow-tie)

Steps:

  • Bring a pot full of water to a boil. Meanwhile add butter to skillet and melt. Once melted, add onion, garlic and ham. Sauté until onion is soft or ham is slightly browned.
  • Once water starts to vigorously boil, add pasta. Meanwhile add flour to mixture one tablespoon at a time stirring constantly. Add in milk 1/2 cup at a time. (Add more or less to suite your tastes for sauce consistency.).
  • Once sauce consistency is a little runnier than you like, add cheese and salt. Reduce heat to simmer while you drain pasta.
  • Mix drained pasta together with sauce and serve with salad and bread for a complete quick meal!
  • This meal is very versatile and you can change the quantities of the pasta or type of pasta to suite your own family's needs.

Nutrition Facts : Calories 626.6, Fat 21.3, SaturatedFat 11.7, Cholesterol 74.3, Sodium 1651.6, Carbohydrate 76.9, Fiber 3.3, Sugar 7.9, Protein 30.2

CHICKEN AND LEEK PASTA



Chicken and Leek Pasta image

This creamy chicken and leek pasta recipe is rich and filling, but the best part is how easy and quick it is! Also a great way to feed three vegetables to kids and picky adults.

Provided by SPARKLYSCOTTY

Categories     Main Dishes     Pasta

Time 35m

Yield 2

Number Of Ingredients 10

1 medium zucchini, peeled
1 medium carrot
1 tablespoon salted butter
½ pound chopped boneless chicken breast
1 medium leek, sliced
2 cups chicken broth, divided
1 cup heavy cream
¼ cup white wine
ground black pepper to taste
4 ounces tagliatelle pasta

Steps:

  • Use a vegetable peeler to peel zucchini and carrot into fine slices. Cut slices lengthwise into thin ribbons, similar to the tagliatelle; set aside.
  • Melt butter in a frying pan over medium heat. Add chicken and fry until seared, 3 to 4 minutes. Add leeks and continue to fry until softened, about 3 minutes.
  • Add 1 cup chicken broth, cream, white wine, and pepper. Bring to a simmer and cook until sauce thickens, 6 to 8 minutes. Keep warm.
  • Meanwhile, bring remaining chicken broth to a boil in a saucepan. Add vegetable ribbons and tagliatelle. Cook at a boil until tagliatelle is tender yet firm to the bite, about 8 minutes.
  • Drain tagliatelle and serve, adding warm chicken-leek mixture on top.

Nutrition Facts : Calories 876 calories, Carbohydrate 58.6 g, Cholesterol 242.9 mg, Fat 54.4 g, Fiber 4.6 g, Protein 35.3 g, SaturatedFat 32 g, Sodium 1341.8 mg, Sugar 8.4 g

CREAMY HAM, LEEK & MUSHROOM SPAGHETTI



Creamy ham, leek & mushroom spaghetti image

Creamy pasta needn't be off the menu when you're watching your weight - this one's low-fat

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 9

2 tsp olive oil
2 medium leeks, thinly sliced
200g chestnut mushroom, sliced
2 garlic cloves, crushed
300g spaghetti
140g low-fat soft cheese (we used Philadelphia Light)
85g wafer-thin smoked ham, shredded
small pack basil
25g grated parmesan

Steps:

  • Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
  • Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.

Nutrition Facts : Calories 384 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.38 milligram of sodium

HAM AND LEEK PIES



Ham and Leek Pies image

I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. -Bonny Tillman, Acworth, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 13

1/4 cup butter, cubed
4 cups sliced leeks (white portion only)
1/2 pound sliced fresh mushrooms
3 medium carrots, sliced
1/2 cup all-purpose flour
1-1/4 cups 2% milk
1-1/4 cups vegetable broth
1-3/4 cups cubed fully cooked ham
2 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon ground nutmeg
Dash pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

  • Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender., Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir or until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper., On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg., Bake 18-22 minutes or until golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Fat 37 g fat (15 g saturated fat), Cholesterol 123 mg cholesterol, Sodium 1,461 mg sodium, Carbohydrate 72 g carbohydrate, Fiber 9 g fiber, Protein 25 g protein.

BAKED LEEKS AND HAM SLICES AU GRATIN



Baked Leeks and Ham Slices au Gratin image

Provided by Pierre Franey

Categories     dinner, casseroles, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 large leeks
Salt to taste
4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk
Freshly ground pepper to taste
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
1 egg yolk
8 slices boiled ham, about 3/4 pound
2 tablespoons chopped shallots
3 tablespoons grated Gruyere or pecorino cheese

Steps:

  • Preheat oven to 475 degrees.
  • Cut off the top of the leeks, leaving 2 inches of the green part. Trim off the root ends at the base. Rinse leeks thoroughly in cold water to remove sand.
  • Place leeks in a pot, cover with water and add salt to taste. Bring to a boil and simmer for 8 minutes. Drain and chill.
  • Melt 3 tablespoons of the butter in a saucepan. Add flour, stirring with a wire whisk. When blended add milk, stirring rapidly with whisk. Add salt, pepper, nutmeg and cayenne and blend. Simmer for 5 minutes. Remove from heat and add egg yolk, stirring briskly.
  • Heat the remaining tablespoon butter in a skillet. Add leeks and sprinkle with salt and pepper. Cook briefly, turning to heat evenly. Place each leek on a slice of ham, at an end.
  • Carefully roll the ham up to form a roulade.
  • Sprinkle shallots in the bottom of a baking dish measuring 11 by 8 inches. Place the roulades close together in a row. Spoon sauce on top and sprinkle with cheese. Bake 10 minutes or until hot and bubbling and nicely glazed on top.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 25 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 13 grams, Sodium 1091 milligrams, Sugar 17 grams, TransFat 0 grams

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