Pasta with Ham and Peas

This single-pot meal is the perfect way to use up leftover ham for a weeknight dinner. It's creamy, comforting, quick and easy.

8 oz spaghetti or other pasta
¼ cup unsalted butter
4 cloves garlic, minced
2 Tbsp. all-purpose flour, unbleached
1 cup chicken broth, or more, as needed
1 tsp. dried thyme
½ tsp. dried basil
½ cup half-and-half cream
½ cup Parmesan cheese, freshly grated
kosher or sea salt
black pepper, freshly ground
2 cups hickory smoked honey ham, chopped
1 cup frozen sweet peas
2 Tbsp. fresh parsley leaves, chopped

In a large pot of boiling salted water, cook pasta according to pkg instructions; drain well.

Melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes.

Stir in half-and-half cream and Parmesan cheese until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more cream as needed; season with salt and pepper, to taste.

Stir in spaghetti, ham and peas and gently toss to combine.

Serve immediately, garnished with parsley, if desired.

Makes 4 servings.

Cook's Notes:

Half-and-half cream is equal parts of whole milk and cream. For 1 cup half and half, you can substitute ¾ cup whole milk + ¼ cup heavy cream or ⅔ cup skim milk + ⅓ cup heavy cream.