Lunch: Creamy Pasta with Leeks, Peas & Ham

Recipe by Woman's Day Kitchen For a fresher take on carbonara, try this springy pasta filled with sautéed leeks, peas and thinly sliced ham. Its creamy texture holds up well to any long pasta: fettuccine, spaghetti, linguine or tagliatelle.

Ingredients

1 lb. pasta
2 tbsp. olive oil
2 leeks
1 medium onion
Kosher salt and pepper
1 clove garlic
3/4 c. whole milk
4 oz. lowfat cream cheese
1/4 c. grated Parmesan (1 oz)
Pinch freshly grated or ground nutmeg
1 c. frozen peas
6 oz. thinly sliced ham

Instructions

Cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid, drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-low heat. Add the leeks, onion and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
Whisk in the milk and bring to a simmer. Whisk in the cream cheese, Parmesan and nutmeg. Stir in the peas and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes.
Toss the pasta with the cream sauce and ham, adding some of the reserved cooking liquid if the pasta seems dry.

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