Ham Tetrazzini

Name: Ham Tetrazzini
Yield: 4 servings
Ingredients: 1 cup (250 mL) frozen peas; 8 oz (250 g) fusilli or other short pasta; 2 tbsp (30 mL) butter; 2 cups (500 mL) sliced mushrooms; 1 onion finely diced; 3 tbsp (45 mL) all-purpose flour; 1/2 tsp (2 mL) pepper; 1/4 tsp (1 mL) dried thyme; Pinch of salt; 1/2 cup (125 mL) low sodium chicken broth; 2 cups (500 mL) Milk; 6 oz (175 g) smoked deli ham cut into thin strips (about 1-1/3 cups/330 mL); 1/4 cup (60 mL) Canadian Parmesan cheese grated

This recipe is taken from the 2014 Milk Calendar. Ham, mushrooms, pasta and milk go together like peas in a pod – and there are peas in this family-friendly pasta, too! Serve a romaine lettuce salad dressed with a vinaigrette on the side for a meal everyone will love.
- Recipe from Natalie McCabe, dairy farmer from Neustadt, Ontario

Prep: 15 min
Cooking: 20 min

Yields 4 servings

Ingredients

1 cup (250 mL) frozen peas
8 oz (250 g) fusilli or other short pasta
2 tbsp (30 mL) butter
2 cups (500 mL) sliced mushrooms
1 onion finely diced
3 tbsp (45 mL) all-purpose flour
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) dried thyme
Pinch of salt
1/2 cup (125 mL) low sodium chicken broth
2 cups (500 mL) Milk
6 oz (175 g) smoked deli ham cut into thin strips (about 1-1/3 cups/330 mL)
1/4 cup (60 mL) Canadian Parmesan cheese grated

READY FOR REWARDS?

Preparation

Place frozen peas in a bowl of room temperature water and let thaw, about 10 min.

In a large saucepan, melt butter over medium-high heat. Sauté mushrooms and onion for about 8 min until onions are translucent. Sprinkle with flour, pepper and thyme and salt; cook, stirring, for 1 min.

Gradually whisk in chicken broth, then milk. Cook, stirring constantly, for about 8 min or until mixture just comes to a boil and thickens.

Meanwhile, in a large pot of boiling, salted water, cook fusilli for about 10 min or until tender but firm, or according to package directions. Drain well and spread in a buttered 8-inch (20 cm) glass baking dish.

Preheat broiler with rack 4 inches (10 cm) from heat. Drain peas and stir into pasta along with sauce and ham; sprinkle with Parmesan cheese. Broil for about 3 min or until browned and bubbly.

Tips

Choose a lean, reduced-sodium ham for this recipe.

Variations: Heat chicken broth until boiling and add 1/4 oz (7 g) dried porcini or other mushrooms; let soak until soft (20 to 30 min), then add to sauce. Replace the dried thyme with 1/2 tsp (2 mL) chopped fresh thyme and 2 tbsp (30 mL) chopped fresh basil, adding fresh herbs with the ham.