WRITTEN ON April 15th, 2009 BY Meredith AND STORED IN Dinner, Pasta, Pork, Uncategorized

I have about a million pounds of ham leftover from Easter Sunday. Thats right folks, we doubled up. Ham for brunch and ham for dinner. Call it miscommunication. While I generally love swine in all forms (bacon, bacon and more bacon), it’s just me and the hubster around here and frankly, I am getting pretty tired of looking at the sad ham slices taking up space in my fridge. So last night I made up my mind to do something about it. Turns out I also had some frozen garden peas. Combined with the ham and a sprinkling of fresh parm, it played like a much lighter take on an alfredo. Do you have leftover ham? Why don’t you do something about it too. Here’s how:

Green peas and ham

Green peas and ham

Cavatelli with Ham and Peas
2 tbsp olive oil
Dice 4 thick slices of leftover country ham
1 cup frozen peas
¼ cup dry white wine
Pick leaves from two sprigs of thyme
Roughly chop small handful of flat leaf parsley
Zest 1 tsp lemon
½ cup freshly grated parmigiano reggiano cheese
Cook 2 portions of cavatelli according to package instructions. Don’t forget to salt your pasta water! It should taste like sea water

Over medium heat, heat 2 tbsp olive oil. Add the diced ham, cook about 1 minute until heated through. Add peas and wine together (you don’t want to overcook the peas). Cook until heated through, about 2 minutes. Season with salt and pepper, add herbs and lemon zest. Add half the cheese, remove from heat, drizzle with olive oil and toss.
Serve in pasta bowl sprinkled with the rest of the cheese.

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