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Ham and Peas Farfalle In Creamy Lemon Parmesan Sauce

 
One serving costs about $1.24

$1.24 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish,lunch,main course,main dish,dinner
spoonacular Score:31%

Spoonacular Score: 31%

 

Ham and Peas Farfalle In Creamy Lemon Parmesan Sauce is a main course that serves 4. One serving contains 319 calories, 16g of protein, and 17g of fat. For $1.24 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes about about 45 minutes. Head to the store and pick up peas, parmesan cheese, cream, and a few other things to make it today. With a spoonacular score of 28%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Farfalle With Gorgonzola, Ham And Peas, Farfalle with Peas, Ham and Cream, and Quick and Easy Ham Lemon Orzo with Parmesan and Peas.

Ingredients

Servings:
0.5 pound
0.5 pound cooked farfalle pasta
cooked farfalle pasta
1 Tbsp
1 Tbsp flour
flour
1 Tbsp
1 Tbsp butter
butter
1 cup
1 cup light cream
light cream
0.5 cup
0.5 cup parmesan cheese
parmesan cheese
0.5
0.5  lemon (juice)
lemon (juice)
1 cup
1 cup diced ham
diced ham
1 cup
1 cup cooked fresh green peas
cooked fresh green peas
some
some salt and pepper
salt and pepper
0.5 pound cooked farfalle pasta
0.5 pound
cooked farfalle pasta
1 Tbsp flour
1 Tbsp
flour
1 Tbsp butter
1 Tbsp
butter
1 cup light cream
1 cup
light cream
0.5 cup parmesan cheese
0.5 cup
parmesan cheese
0.5  lemon (juice)
0.5
lemon (juice)
1 cup diced ham
1 cup
diced ham
1 cup cooked fresh green peas
1 cup
cooked fresh green peas
some salt and pepper
some
salt and pepper

Equipment

whisk
whisk
sauce pan
sauce pan
pot
pot
whisk
whisk
sauce pan
sauce pan
pot
pot


Instructions

While the pasta is boiling, melt the butter in a large saucepan with the flour. Whisk together on medium heat for a few minutes, until it just begins to change color. Add 1/2 the cream, whisk thoroughly and add the other half of the cream. Continue whisking until smooth and bring to a light boil. Whisk until it thickens (this will only take a minute or so), then turn the heat to low. Add the parmesan cheese in two parts, again whisking until everything is smooth and creamy. Turn off the heat, add the lemon juice in a slow stream, continuing to whisk. Taste for salt and pepper. Drain the pasta and return to it's cooking pot. Add the lemon-cheese sauce and stir gently until the pasta is coated. Add the ham and peas, stir to combine. Serve family style or individual dishes with an extra sprinkle of grated parmesan on top. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.51
Ingredient
½ pounds cooked farfalle pasta
1 tablespoon flour
1 tablespoon butter
1 cup light cream
½ cups parmesan cheese
½ lemon (juice)
1 cup diced ham
1 cup cooked fresh green peas
Price
$0.73
$0.01
$0.12
$0.65
$1.05
$0.10
$2.08
$1.29
$6.03

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
318k Calories
15g Protein
17g Total Fat
26g Carbs
4% Health Score
Limit These
Calories
318k
16%

Fat
17g
26%

  Saturated Fat
9g
61%

Carbohydrates
26g
9%

  Sugar
3g
3%

Cholesterol
64mg
22%

Sodium
657mg
29%

Get Enough Of These
Protein
15g
31%

Selenium
19µg
28%

Vitamin C
16mg
20%

Calcium
183mg
18%

Phosphorus
180mg
18%

Manganese
0.35mg
17%

Vitamin A
766IU
15%

Fiber
2g
12%

Vitamin K
10µg
10%

Iron
1mg
9%

Vitamin B1
0.14mg
9%

Vitamin B2
0.15mg
9%

Folate
33µg
8%

Zinc
1mg
8%

Magnesium
30mg
8%

Copper
0.13mg
7%

Vitamin B3
1mg
6%

Vitamin B6
0.11mg
6%

Potassium
160mg
5%

Vitamin B12
0.22µg
4%

Vitamin E
0.46mg
3%

Vitamin B5
0.25mg
3%

Vitamin D
0.3µg
2%

covered percent of daily need

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