Creamy Linguine with Peas, Ham, and Sage

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This was quite awesome. It gets an 8.2. I would absolutely make this again. Keep in mind that if you do what I did where you sub out part milk for the cream, you will need to thicken the sauce. I had to do this afterward—big pain. Next time, I will make a roux of olive oil and 2 T. flour and then add in the milk/cream and go from there. This awesome recipe came from my awesome Fine Cooking magazine, and I have noted my changes below.

Creamy Linguine with Peas, Ham, and Sage

by Caroline Campion, Kathy Brennan from Fine Cooking
Issue 135

  • 12 oz. fresh linguine (or fettuccine) we used a package of dry linguine
  • 1-1/2 cups shelled fresh peas or frozen peas, thawed I used 2 cups
  • 2 cups heavy cream I used 3/4 cup cream and the rest whole milk
  • 1 heaping Tbs. chopped fresh sage (or 1 scant tsp. crumbled dried sage leaves) I used fresh, and I didn’t put in the full amount, but I would next time.  I also added 2 small garlic cloves, which I think is essential. I sautéed the garlic in olive oil before I added the cream
  • Kosher salt and freshly ground black pepper
  • 4 oz. ham, cut into bite-size pieces We used a bit more than this
  • 1-1/2 cups finely grated Parmigiano-Reggiano, more for serving

Cook the linguine in boiling salted water according to package directions until al dente, adding the peas about 2 minutes before the pasta is done. Reserve 1/2 cup of the water and drain the pasta.

Meanwhile, in a 12-inch skillet, simmer the cream, sage, 1 tsp. salt, and 1/2 tsp. pepper, stirring occasionally, over medium-high heat, until slightly thickened, about 3 minutes. Turn the heat down to medium, add the drained pasta and peas, ham, and Parmigiano; toss to combine and heat through. Add some of the cooking water to loosen the pasta, if necessary. Season to taste with salt and pepper and serve topped with more Parmigiano.

Mel’s Source

Recipe retrieved 7/20/15 from http://www.finecooking.com/recipes/creamy-linguine-peas-ham-sage.aspx

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