After celebrating Easter this past weekend perhaps you have some smoked ham left over and are wondering what to make with it. Why not try my Springtime Mac’n’Cheese?! This is one of my new spins on an old Canadian classic that is sure to satisfy your carving for the melted cheese and hearty pasta. The sweet crisp peas complement the smoky ham perfectly. Serve for lunch or dinner. Make it ahead for easy dinner time transition back to the work week.
200g of smoked ham, cubed
1 cup frozen peas
1 bunch of green onion, chopped
1 package of rotini pasta
250g Fruilano cheese, shredded
150g Parmesan cheese, grated
juice of 1/2 lemon
1 cup milk
1 tsp mustard seed
1 tbsp minced garlic
1 tsp basil
1. Bring a large pot of water to a boil and cook pasta for 8 minutes.
2. Meanwhile in a non stick pan saute the green onions season with salt and pepper. Once the green onions are softened add the ham. Stir together, add the peas and let saute for 5 to 7 minutes.
3. Drain the pasta but reserve 1/2 cup of pasta water. Return the pasta to the same pot you cooked it in and add the ham mixture. Gently stir the contents together a couple of times.
4. In a small mixing bowl combine the egg, milk, parmesan cheese, lemon juice, garlic, mustard seed and basil. Beat together until combined well. Add the egg mixture to the pasta and stir together. Add the pasta water to help the sauce to stick to the pasta.
5. Stir in the Fruilano cheese and let stand on a warm stove top. This will help to melt the cheese well and for the sauce to thicken slightly.