Ham and Pea Pasta with Garlic Parmesan Cream Sauce
8 ounces whole wheat or regular pasta
1/4 cup butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth, or more as needed
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup whole milk or milk alternative
1/2 cup Parmesan cheese
Kosher salt and black pepper, to taste
1 cup chopped ham
2 cups frozen green peas
2 tablespoons chopped fresh parsley leaves or 2 teaspoons dried
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
To make the garlic parmesan cream sauce, melt butter in the 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 milk and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add milk 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.
Serves 4. Adapted from epicurious.com
The Samford Wellness Kitchen is an initiative offered through Samford University's School of Public Health. Learn more at samford.edu/go/WellnessKitchen.