Hooks for Cooks™

More Peas, Please!

April 15th, 2009

I don’t generally use a lot of peas in my cooking. But, that started to change during the last two weeks of February. My husband and I took the children to England and while we there we ate a lot of peas! ham-and-pea-skillet-dinner

While using up the last of my nitrate-free Easter ham, I was inspired to incorporate peas into the project. The sun finally broke through the clouds on Tuesday and everything seemed brighter, fresher and more spring like here in Seattle. The perfect night for a super quick skillet dinner!

So, to make two medium sized servings, I cooked a bag of De Cecco pasta and simmered about 1/2 cup chicken broth in my Le Creuset skillet. To the skillet, I stirred in some chopped ham, a handful of defrosted peas, a little cream and about one third of pasta after it had been cooked and drained. To thicken everything a bit, I added some grated parmesan and simmered a minute or two longer.

Overall, an impromptu spring concoction inspired by our recent family vacation in Jolly Old England!

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