Ingredients
- 1 Tbsp olive oil
- 1 cup diced all natural smoked ham
- 2 lg. cloves of garlic (crushed)
- 8 oz. Tinkyada Pasta Joy fettucini or spagehetti noodles
- 1 cup half and half or lowfat half and half
- 2 Tbsp part skim ricotta cheese
- 3/4 c. frozen baby sweet peas, thawed
- 1/4 c. chopped fresh parsley
- 3/4 c. grated Parmesan cheese – divided ½ cup and 1/4 cup
- 3 green onions chopped
- 1/2 tsp. dried basil leaves
- 1/2 tsp. crushed red pepper flakes
- Sea Salt and fresh black pepper
- 1 Tblsp butter
Directions:
Heat 2 quarts of salted water over high heat to a boil for pasta and cook according to package directions. Drain, rinse, and keep warm.
Meanwhile, in a deep 12 inch skillet over medium high heat, heat olive oil and add Ham pieces. Sauté until ham is browned. Add garlic and cook for 2 more minutes. Add the half and half to the skillet along with the ricotta, peas, parsley, green onions, 1/2 cup grated Parmesan cheese, basil, and crushed red pepper; bring to a slow boil over medium high heat – stirring constantly, and reduce to low simmering 5 minutes as flavors are blended. This is where you’ll want to taste the sauce for salt and pepper needs. (You shouldn’t need much with the ham and Parmesan cheese in the sauce.)
Add the Tblsp butter and stir to combine. When the sauce is desired thickness (keep it loose to coat the noodles), remove from heat and add the cooked pasta. Toss to coat the noodles and sprinkle with remaining 1/4 cup Parmesan. Garnish with parsley and crushed red pepper sprinkles.
Approximately 4 servings
