This is a great way to use up your leftover Easter ham!
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter
- 4 small leeks (white and light green parts only), thinly sliced
- 2 tablespoons fresh thyme
- Kosher salt and freshly ground pepper
- 8 ounces ham steak (or leftover ham), cut into 1/2-inch pieces (about 1 1/2 cups)
- 3 tablespoons all-purpose flour
- 1 2/3 cups half-and-half
- 2 cups shredded fontina cheese (about 6 ounces)
- 6 ounces bow-tie pasta (about 2 1/2 cups)
- 2 cups frozen peas
- 1/4 cup grated parmesan cheese
Instructions
- Melt the butter in a large ovenproof skillet over medium-high heat. Add the leeks, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the leeks are tender, 8 to 10 minutes. Add the ham and cook until warmed through, about 2 minutes. Add the flour and cook, stirring, until moistened, 1 minute. Add the half-and-half and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 2 minutes. Stir in 1 cup fontina until melted.
- Meanwhile, preheat the broiler and bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and peas.
- Add the pasta and peas to the skillet and toss to coat, adding the reserved cooking water as needed to loosen; season with salt and pepper. Top with the remaining 1 cup fontina and the parmesan. Broil until lightly browned, 4 to 5 minutes.
Nutrition Facts
| Calories | 770 |
| Total Fat | 40 grams |
| Saturated Fat | 23 grams |
| Cholesterol | 155 milligrams |
| Sodium | 1588 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 6 grams |
| Protein | 40 grams |
| Sugar | 16 grams |
Reviews
I added nutmeg to the bechamel sauce. Used provolone cheese, because that’s what I had. Mixed bread crumbs mixed with evoo and parm cheese to top before broiling. Also, used shallots, because that’s what I had. All ingredients I substituted was similar to the ingredients used in recipe. I really liked this and I will definitely make it again using the original recipe.
Tasty dish but wonder if adding chicken broth instead of pasta water would enhance the flavor. I also think I might add some canned mushrooms next time.