Creamy ham and pea fusilli
2
- Prep Time20 mins
- Total Time20 mins
- Makes4 Servings
Michael Graydon
Ingredients
454 g inulin-boosted fusilli pasta, preferably Catelli Smart Pasta
1 cup frozen peas
2 tbsp butter
1 small onion, finely diced
2 tbsp all-purpose flour
1 1/2 cups milk
1 bay leaf
1 1/2 cups diced ham steak, about 175 g
1/2 tsp salt
1/2 tsp pepper
1/2 cup finely chopped parsley
2 tbsp fresh lemon juice
Instructions
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.
Nutrition (per serving)
Calories 585, Protein 26g, Carbohydrates 103g, Fat 11g, Fibre 14g, Sodium 644mg.
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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