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  • Prep
    10 min
  • Total
    32 min
  • Servings
    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

  1. 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.  
  2. 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.
  3. 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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