Cookbook Sunday, June 5-12, 2011

 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.

For instance,
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.

And now.....

Pasta with Carrots, Peas and Ham
Adapted from:  Half-Baked Gourmet, Partly Homemade Totally Delicious PASTA
serves 4-6
the intro:  This pasta is both smoky (from the ham) and sweet (from the peas and carrots).

salt
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!