Ham And Pea Campanelle Pasta Recipes

CREAMY FETTUCCINE WITH HAM AND PEAS

Creamy Fettuccine with Ham and Peas image

When Valerie Holter's husband was stationed with the Navy in Italy, she enjoyed the local cuisine. "I loved the pasta and learned to make this rich dish from frequent restaurant visits," she notes from Waveland, Mississippi. Tip: Valerie recommends preparing it with spinach fettuccine if it's available at your supermarket.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 5

Ingredients

1 package (12 ounces) fettuccine
3 cups cubed fully cooked ham
2 cups frozen peas, thawed
2 cups grated Parmesan cheese
1 cup heavy whipping cream

Steps:

In a large saucepan, cook fettuccine according to package directions; drain. Add the ham, peas, cheese, cream and fettuccine to pan. Cook and stir until heated through.

Nutrition Facts : Calories 431 calories, Fat 21g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 1097mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

CREAMY CAMPANELLE WITH HAM AND MUSHROOMS

Creamy Campanelle with Ham and Mushrooms image

This is one of my go-to recipes for leftover spiral ham. I like it with a bite-sized pasta as opposed to fettuccini because I like to have it all mixed together and serve it in a bowl.

Provided by Sharon Dyson-Demers

Categories Pasta Main Dishes

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) box campanelle pasta
¼ cup butter
½ cup diced onions
3 cloves garlic, minced
1 pound fresh mushrooms, chopped
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried parsley
2 ½ cups diced ham
1 ½ cups heavy cream
1 cup spaghetti sauce
¼ teaspoon cayenne pepper, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, for 1 minute less than the package recommends, 6 to 9 minutes. Drain.
Meanwhile, melt butter in a large saute pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in mushrooms, oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Stir in the ham and cook until heated through, 4 to 5 minutes.
Pour in heavy cream and bring to a boil. Slowly stir in spaghetti sauce and cayenne. Cook, stirring occasionally, until sauce has reduced a bit. Add cooked pasta to pan (if your saute pan is too small, transfer pasta and mushroom ham blend into the pan you cooked the pasta in). Cook so that sauce thickens a bit more, pasta finishes cooking, and the entire dish has melded together, about 5 minutes more.

Nutrition Facts : Calories 542.4 calories, Carbohydrate 51.7 g, Cholesterol 96.9 mg, Fat 30.9 g, Fiber 3.9 g, Protein 17.2 g, SaturatedFat 16.5 g, Sodium 645.1 mg, Sugar 4.2 g

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