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Ingredients
½ pound thinly sliced ham
2 red ripe tomatoes, about ¾ pound
½ pound fresh mushrooms
1 ½ cups fresh or frozen peas
¼ cup olive oil
1 tablespoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
½ cup heavy cream
12 leaves fresh basil
3 quarts water
¾ pound fine egg noodles
1 egg, well beaten
Freshly grated Parmesan cheese
Nutritional analysis per serving (4 to 6 servings)
52 grams carbs; 123 milligrams cholesterol; 487 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 23 grams fat; 5 grams fiber; 1676 milligrams sodium; 19 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the ham into thin strips, each about 2 inches long. There should be about 2 cups.
- Step 2
Drop the tomatoes into boiling water and let stand 10 seconds. Drain. Peel and core tomatoes, cut crosswise in half, remove seeds and dice into ½-inch cubes. There should be about 2 cups.
- Step 3
Slice mushrooms thin. There should be about 3 cups.
- Step 4
If fresh peas are used, cook in boiling water to cover for 30 seconds or longer, depending on size and age. If frozen, put in sieve and run under hot water from faucet. Drain.
- Step 5
Heat oil in skillet and add the mushrooms. Cook, stirring often, about 2 minutes.
- Step 6
Add garlic, tomatoes and ham and stir to blend. Cook over high heat about 2 minutes. Add peas, salt and pepper and stir.
- Step 7
Add cream and basil leaves. Bring to boil.
- Step 8
Bring three quarts of water to boil and add salt to taste. Drop in pasta and cook until tender, 3 minutes or to desired doneness.
- Step 9
Put egg in large, warm mixing bowl. Drain noodles and add to egg. Add hot sauce and toss. Serve with grated cheese.
Private Notes
Comments
Loved this recipe for leftover ham. I did not bother peeling tomatoes as I used cut up whole grape tomatoes. I mixed the pasta into the ham mushroom sauce when the pasta was done right after I turned off the heat and mixed in the beaten egg.
Good but very rich and made a TON of pasta.
I also used cherry tomatoes and didn't bother with the tomato prep.
Good but very rich and made a TON of pasta.
I also used cherry tomatoes and didn't bother with the tomato prep.
Loved this recipe for leftover ham. I did not bother peeling tomatoes as I used cut up whole grape tomatoes. I mixed the pasta into the ham mushroom sauce when the pasta was done right after I turned off the heat and mixed in the beaten egg.