Creamy Linguine with Ham, Mushrooms and Peas Recipe

by katerina on April 25, 2007

Continuing my current Italian food love affair I made a version of the classic con Panna, Prosciutto e Piselli. I didn’t exactly make anyone’s version but read a few recipes online and remembered the version my Mum used to make as a kid. This version uses mushrooms and not red pepper as some do. I also substituted old fashioned ham for the traditional proscuitto.

I actually really don’t like cooked peas unless they are fresh. At least I have been operating under that assumption for years now. However I refuse to be like my Dad with his suspicious spinach “allergy” that only seems to arise if he knows there is spinach in the dish – so one of my goals is to give a fair shot to all the foods I think I don’t like. First, soon after meeting my boyfriend I gave curry a chance and now I absolutely adore it and regret all those years I didn’t eat it. Trying to be adventurous I thought I would make this pasta since it is a classic. I made sure I didn’t overcook the peas which really helped I think. I was really happy with it in fact. I still like raw peas a thousand times better, but I would choose fresh peas over chocolate 9 times out of 10 anyway so thats not really fair.

I guess next, I will need to tackle canned tuna. If I can get past the smell. Yuckers. But maybe.. . some really nice european packed-in-olive-oil tuna? I wonder what is the most disguised and yet simplest to eat tuna? Any opinions?

[print_this]Creamy Linguine with Ham, Peas and Mushrooms
(4 servings)

2 tablespoons butter
250 grams mushrooms, white or brown, large diced
150 grams old fashioned ham or proscuitto, cut thick and diced
1 cup whipping cream
¾ cup frozen or fresh peas
1 cup Parmesan, grated
pasta, 4 servings worth

1. In a large, heavy bottom, saucepan which is big enough to hold the pasta later, melt the butter over medium-low heat. Add the mushrooms and a few grinds of pepper and give it a stir. Continue cooking for a few minutes, until the mushrooms start releasing their liquid. Turn up the heat to medium and continue cooking for another 5 minutes stirring occasionally.
2. Add the ham to the mushrooms and continue cooking for another 5 minutes, stirring as necessary. Add the cream and reduce the heat back to medium low. This will thicken up pretty fast so stir regularly and when it starts to thicken put the pasta on to cook.
3. A few minutes before the pasta is done the sauce should’ve thickened, add the peas to the sauce and stir to cook\heat through. Taste for seasonings – you will probably want more pepper.
4. Drain the pasta but reserve a cup of the pasta water just in case. Add the pasta to the sauce and toss along with the grated cheese until it is well combined, if the sauce is too thick at this point stir in some of the pasta water a few tablespoons at a time.
5. Serve with extra cheese.
Similar Recipes:
Ham and Mushroom Lasagna
Linguine with Green Cabbage and Pancetta Recipe
Spicy Tomato Linguine with Fresh Mussels and Clams Recipe

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