Hello and welcome to Cookbook Sunday, June 2011.
I am going to share a simple pasta dish, for a couple of reasons.
First: the ingredient list sounded good in print and isn't that what will inspire you in the first place?
Second: because Cookbook Sundays is a fun and easy hop to link up with.
You do not have to "follow" me, but of course I would love it if you did.
You do not have to make a complicated or difficult recipe.
You do not have to follow a chosen ingredient, cooking style or author.
You are encouraged to link as more than one if you wish.
You get a full week to link up.
How easy and user friendly is that?
I do have two requests, that you link back to this post on your own blog and that you name the cookbook or magazine article you used for your post.
Adapted from: Half-Baked Gourmet, Partly Homemade Totally Delicious PASTA
the intro: This pasta is both smoky (from the ham) and sweet (from the peas and carrots).
1 pound farfalle - pantry had none oops! I used small shells.
2 T unsalted butter
1 1/2 c shredded carrots
1 c frozen baby peas
1 c thinly sliced Black Forest Ham, about 4 oz chopped
freshly ground black pepper
2 large eggs, beaten
2 T heavy cream
1/4 t garlic salt - my addition, not part of original recipe
1 c grated Parmesan cheese, plus more for serving
In a large saucepot over high heat, bring 4 quarts of water to boiling. Add salt to taste and the farfalle. Cook until al dente, 7-9 minutes. Drain well.
In a large skillet over medium high heat, melt the butter. Add carrots, cook stirring frequently for 1 minute*, add the peas and ham. Continue to cook another 2 - 3 minutes. Season with salt and pepper - I did not season the vegetable/ham mixture with salt.
Meanwhile, in a large bowl, stir together the eggs, cream and 1 c Parmesan. Add the drained farfalle and stir until the cheese melts and the mixture forms a sauce. Add the carrot mixture and toss until combined. Season with salt and pepper. Divide among serving dishes and serve immediately, with Parmesan on the side.
* I chose to cook the carrots a bit longer, original recipe did not specify this step.
As always, thanks for taking a moment to stop and be a part of Cookbook Sundays!