Pasta with Peas and Ham

I had a long work day today. I´m in the middle of what I hope will be big changes in both my jobs. So, it´s a nice kind of tiredness. The day was absolutely gorgeous. Sunny, warm, dry (I can´t emphasize that enough) end-of-summer day. I love the change of seasons. All of them. They come at just the right moment when I´m aching for a change. In food mostly. So, as I start thinking about stews and hot chocolate, don´t roll your eyes, we´re in the south, I´m making a simple pasta because I´m very tired and haven´t had a proper meal. Yet. But I´m about to.

PASTA WITH PEAS AND HAM

from Food & Wine, annual cookbook 2007

Note: I used half cream and half evaporated milk (a discovery I made here) and added some fontina cheese along with the parmesan.

1  pound spaghetti or other pasta

2  Tbs extra virgin olive oil

5  garlic cloves, thinly sliced or whole

One 10-ounce package frozen peas

¼  pound thinly sliced country ham, coarsely chopped

1 ¼ cups heavy cream

1 cup chicken broth

¼ cup freshly grated parmesan cheese

Salt and freshly ground pepper

In a large pot of salted, boiling water, cook the pasta until al dente. Drain, return to the same pot and toss with a teaspoon of olive oil to prevent sticking.

Meanwhile, in a large skillet, heat the olive oil, add the garlic cloves and cook over moderate heat until golden, about 2 minutes. Add the frozen peas (it will sputter fiercely as the hot oil meets the water) and the ham. Cook until lightly browned, about 4 minutes. Add cream and stock and simmer over moderate heat until the cream has slightly thickened, about 5 minutes.

Stir the pasta into the sauce, add parmesan and stir well to coat evenly. Season with salt and pepper to taste. Transfer to plate or bowls and serve right away.

Serves 4