Creamy ham and pea fusilli

Prep 20 min
Plus Cooking time: 5 minutes
Makes 4 Servings



454 g
inulin-boosted fusilli pasta, preferably Catelli Smart Pasta
1 cup
frozen peas
2 tbsp
small onion, finely diced
2 tbsp
all-purpose flour
1 1/2 cups
1 1/2 cups
diced ham steak, about 175 g
1/2 tsp
1/2 tsp
1/2 cup
finely chopped parsley
2 tbsp
fresh lemon juice


  • Boil a large pot of water. Add pasta and cook until just tender, about 6 to 8 min. Add peas for last 2 min of pasta cooking. Reserve 1/2 cup cooking water. Drain and rinse pasta and peas. Return pasta and peas to the cooking pot.
  • Melt butter in a medium saucepan over medium-low. Add onion and cook until tender, about 3 min. Stir in flour. Cook until lightly golden, about 1 min. Slowly whisk in milk. Add bay leaf. Heat until slightly thickened and bubbly. Add ham. Pour over pasta and peas, discarding bay leaf. Add salt, parsley and lemon juice. Stir until evenly mixed and hot, about 2 more min. If pasta is dry, stir in reserved water.

Reader Tested!

“It was a nice home-cooked meal without too much work. My 19-month-old daughter really enjoyed it, too. Peas and all! The lemon at the end really brightened up the dish.” Lindsay Grant, Saint John, New Brunswick .

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Calories 585
Protein 26 g
Carbohydrates 103 g
Fat 11 g
Fibre 14 g
Sodium 644 mg

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Photo credit: Michael Graydon

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