Blend together flour and milk in jar with a tight-fitting lid by shaking until blended. Heat butter in saucepan over medium heat. Add garlic and cook for one minute. Whisk in milk mixture. Simmer for three minutes. Whisk in cream cheese and half the Parmesan. Simmer, whisking constantly for 3-5 minutes, until smooth and thickened. Remove from heat. Toss together hot pasta, sauce, peas and ham in large bowl. Sprinkle with remaining Parmesan and toss again.
To freeze, place in plastic freezer bags and seal.
To serve, defrost and reheat in the microwave or oven.
Great recipe! I had a ton of leftover ham from a ham we did on the smoker. Lots of great flavor without being too rich like some sauces.
Sep 14, 2011
daduk Member since: September 14, 2011
I thought this dish a good but could have had a little more flavor to it. I used corn instead of peas and added the entire 1/2 cup Parmesan cheese to this dish and sprinkled more on the top at the end. I used diced ham instead of julienne strips cause that is what I had on hand. I also added some dried basil, oregano and thyme. Not sure I will make again.
Dec 30, 2008
pumpkin1944 Member since: December 30, 2008
With left-over Christmas Ham, I searched in my file for this recipe. I had tried it once before and it was as good this time as we remembered. Since I only cook for two, I cut the recipe in half and still have enough for another meal. I also didn't have the Bow-Tie pasta, therefore cooked Elbow Macaroni instead. My hubby doesn't care for plain peas, so I changed the veggie to Mixed Vegetables. It turned out fantastic and I'll certainly be making it again.