Name: Skillet Pasta with Ham and Peas
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 4 small leeks (white and light green parts only), thinly sliced; 2 tablespoons fresh thyme; Kosher salt and freshly ground pepper; 8 ounces ham steak (or leftover ham), cut into 1/2-inch pieces (about 1 1/2 cups); 3 tablespoons all-purpose flour; 1 2/3 cups half-and-half; 2 cups shredded fontina cheese (about 6 ounces); 6 ounces bow-tie pasta (about 2 1/2 cups); 2 cups frozen peas; 1/4 cup grated parmesan cheese

Directions

Melt the butter in a large ovenproof skillet over medium-high heat. Add the leeks, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the leeks are tender, 8 to 10 minutes. Add the ham and cook until warmed through, about 2 minutes. Add the flour and cook, stirring, until moistened, 1 minute. Add the half-and-half and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 2 minutes. Stir in 1 cup fontina until melted.
Meanwhile, preheat the broiler and bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and peas.
Add the pasta and peas to the skillet and toss to coat, adding the reserved cooking water as needed to loosen; season with salt and pepper. Top with the remaining 1 cup fontina and the parmesan. Broil until lightly browned, 4 to 5 minutes.

Photograph by Ryan Dausch

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Skillet Pasta with Ham and Peas

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