Creamy Elbows with Peas and Ham

Creamy Elbows with Peas and Ham

Ingredients

  • 1 tablespoon, plus ¼ teaspoon salt
  • 2 tablespoons Jovial cExtra Virgin Olive Oil
  • 2 tablespoons minced onion or shallot
  • 1 clove of garlic, minced
  • 1 cup diced ham
  • 2½ cups frozen or fresh peas
  • ½ cup heavy cream
  • 1 box Jovial Gluten Free Brown Rice Elbows
  • 1 cup Grated Parmigiano or Pecorino cheese, plus more for serving
gluten free organic brown rice pasta elbows

Organic Gluten Free Brown Rice Elbows

$4.99
Regular price
Organic Extra Virgin Olive Oil, 1L

Organic Extra Virgin Olive Oil, 1L

$36.99

Instructions

  1. Bring 3 quarts of water to boil in a large stockpot. Salt the water with 1 tablespoon of sea salt or to taste.
  2. Bring 2 cups of water to boil in a large skillet. Salt the water with ¼ teaspoon of salt. Add the peas and cook for 5 minutes. Drain and set aside.
  3. Add the olive oil, onion, garlic, and ham to the skillet and cook on medium-low heat for 5 minutes, stirring frequently.
  4. Toss in the peas and cook for 1 minute, then add the cream.
  5. Cook the pasta in the large stockpot for 9 minutes.
  6. Transfer the pasta to the hot skillet with a slotted spoon, along with a bit of cooking water. The starch in the pasta cooking water will help thicken the sauce.
  7. Stir fry the pasta in the skillet for 1 minute, adding cooking water as needed to keep the pasta moist.
  8. Add the grated cheese and cook for 30 seconds more.
  9. Serve hot out of the skillet with additional cheese, if desired.

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Creamy Elbows with Peas and Ham