Pasta with Ham and Peas; leftovers

I love ham, both as leftovers from a nice roast (which I can't do here) or to buy a thick slab at the meat counter and toss it into various dishes all week. 

A big, 'Spiral Cut Ham' was always our holiday tradition when we lived in the US. The best part was the leftovers.

If you do that… and have leftovers…..

This is a quick, colorful, skillet dinner.


Pasta with Ham and Peas

10oz  ham           300gr, 10.6oz
1 red bell pepper           160gr, 5.6oz
1 onion           145gr, 5.2oz
1 tbs olive oil           13.5gr, .48oz
1 1/2 cup peas            240gr, 8.5oz
1/2 cup chicken stock           120gr, 4.2oz
2.5 – 3 oz creamy goat cheese a bit more than 1/2 container Chavrie or Chevraux          90gr, 3.1oz
1 tbs Dijon-style mustard           15gr, .52oz
1/2 tsp paprika
1 tsp thyme
1oz  shredded cheese           30gr, 1oz
1 cup dried pasta, – penne, rigatoni           90gr, 3.2oz

Cook pasta according to package directions. Cook pasta a minute less than usual and let it finish in the sauce.
While pasta cooks: Roughly chop onion and pepper. Cut ham into bite-size pieces. Heat oil in large skillet. Add onion and pepper and sauté until tender, about 5 minutes. Add ham, paprika and sauté 5 minutes longer. Add chicken stock, thyme, mustard and stir to combine. Add peas, cover and simmer until peas are tender, about 5 minutes. Add goat cheese and stir until melted and combined. Add pasta and stir to coat. Sprinkle with cheese and serve.


Entire Recipe / per serving
Calories:    1538 / 769
Total Carbohydrates:  
  136 / 68
   Dietary Fiber:    28 / 14
Total Fat:
    61 / 30.5
Saturated Fat:    23 / 11.5
    253 / 126.5
    95 / 47.5
  601 / 300.5
4645 / 2322.5

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as
the unit of weight; with an approximate conversion to ounces.

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