Creamy Shells with Peas & Ham

Print Recipe

Course Main Course

Cuisine Italian

Ingredients

1 lb 450g Pasta Shells
1 Shallot Diced
2 cups 320g Frozen Peas
1/4 cup 85g Water, for steaming
6 slices of Ham cut into cubes
5 tbsp 71g Unsalted Butter
1/4 cup 32g AP Flour
4 cups 1 liter Warm Milk
1 tsp Salt
Pepper to taste
1/4 tsp Freshly Grated Nutmeg
1/2 cup 60g Freshly Grated Parmigiano Reggiano

Instructions

Into a medium sauce pan melt butter, add flour and whisk to prevent lumps. Cook for a few minutes to remove the raw flour flavor.
Add in a little more milk and whisk vigorously to ensure that there are no lumps in the sauce.
Then strip slowly stream in the rest of the milk whisking all the while.
Once you added all the milk switch to a wooden spoon and cook until thickened, or until it coats the back of the spoon. Add in grated cheese and stir. Set aside.
Into a sauté pan, add olive oil and shallot. Sauté until softened, then add frozen peas and season with salt and pepper to taste.
Add in a quarter cup of water to help the peas steam and cover.
Once the peas are tender add in the ham and cook for a few minutes.
Boil the pasta according to the package instructions, drain and add pea mixture and béchamel sauce and mix.
Top with more freshly grated Parmigiano Reggiano and enjoy!

Video

@frannielovesfood
Creamy Pasta with Peas & Ham Recipe Recipe 1lb (450g) Pasta Shells 1 Shallot, Diced 2 cups (320g) Frozen Peas 1/4 cup (85g) Water, for steaming 6 slices of Ham cut into cubes 5 tbsp (71g) Unsalted Butter 1/4 cup (32g) AP Flour 4 cups (1 liter) Warm Milk 1 tsp Salt Pepper to taste 1/4 tsp Freshly Grated Nutmeg 1/2 cup (60g) Freshly Grated Parmigiano Reggiano #pastatiktok #pasta #foodtiktok #frannielovesfood #tasty #dinnerideas
♬ Having a good lunch time with accordion Jazz band(892427) - ricca

Keyword Pasta, Pasta with peas & ham