-
- Prep
- 10 min
-
- Total
- 32 min
-
- Serving
- 4
One-Pot Ham, Pea and Cheese Pasta
Ingredients
- 15 ml (1 tbsp.) butter
- 1 small onion, minced
- 1 garlic clove, minced
- 60 ml (1/4 cup) flour
- 750 ml (3 cups) vegetable (or chicken) broth
- 500 ml (2 cups) ham, cut into cubes
- 2.5 ml (1/2 tsp.) rosemary sprigs, chopped
- 500 ml (2 cups) milk
- 400g (12 oz.) penne
- 250 ml (1 cup) green peas, frozen
- 375 ml (1 ½ cups) Armstrong Triple Cheddar Shredded Cheese
Directions
- In a large casserole set over medium-low heat, sauté the onion and garlic in butter for 5 minutes. Add the flour and continue to cook 1 minute. Add the broth and cook for 5 minutes, stirring frequently.
- Add the ham, rosemary, and milk and bring to a low boil. Add the penne and stir to combine. Season, stir, and continue to cook 10 minutes, stirring halfway. Add the green peas, stir, and continue to cook 2 minutes.
- Add 250 ml of the Armstrong Triple Cheddar shredded cheese and stir until cheese has melted. Serve and garnish with the remaining shredded cheese.
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