Creamy Ham & Peas Linguini

Creamy Ham & Peas Linguini
Approx. 8 oz. Left-over ham
(for slices of ham, cut into strips. For big pieces of ham, cut or tear into small pieces)
12 oz. Linguine
2 Tbsp. Olive oil
2 Tbsp. Butter
8 oz. Mushrooms, thinly sliced
2 cloves garlic, minced
2 shallots, chopped (or 1 small onion chopped)
2 Tbsp. Flour
1 cup chicken stock or white wine
1 1/2 cup cream (you can use milk or half & half)
1/2 cup parmesan cheese
1 cup frozen peas
Pepper & kosher salt
1 tsp. paprika
Fresh basil (or parsley)

Cook Linguine according to package directions. Be sure to add enough salt to cooking water so it tastes salty. This is an important step, otherwise the whole dish will taste bland.

Heat 2 Tbsp. of olive oil in large skillet. Add shallots and garlic and sauté on medium heat until soft.

Add butter & mushrooms and sauté until they soft and getting brown. Add flour and stir until combined and the flour has cooked through. Add chicken stock (or wine), stir until combined. Slowly add the cream and let simmer on low.

Add ham, peas, paprika and salt & pepper to taste. Toss with cooked linguine. Drizzle with a bit of olive oil and toss with parmesan cheese & chopped fresh basil. Serve with a warm crusty bread and a simple salad.

Serves 4-6


• You can thin the sauce by adding a little broth or cream. You don’t the sauce too thick before you toss with pasta or it won’t be creamy.

• For step by step photos, please visit and choose Recipe Label.

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