Orecchiette With Ham And Peas In Cheese Sauce

Orecchiette with Ham and Peas in Cheese Sauce is a delicious and comforting pasta dish that combines tender pasta shells with savory ham, sweet peas, and a creamy cheese sauce.

To start, preheat your oven to 375°F and butter a 9×13-inch baking dish. Bring a large pot of well-salted water to a boil and cook the orecchiette pasta until al dente according to the package instructions. Reserve some pasta water before draining the pasta.

In a medium saucepan, melt unsalted butter over medium heat. Add finely diced shallot and cook until it becomes translucent and soft. Sprinkle with salt to enhance the flavors. Stir in all-purpose flour and cook until it turns golden and develops a nutty aroma. Gradually whisk in warm milk, allowing the mixture to thicken.

Remove the saucepan from the heat and stir in most of the grated Grana Padano cheese, chopped fresh thyme, freshly ground black pepper, salt, and a dash of Tabasco sauce. Add the diced ham and thawed peas to the sauce, adjusting the seasoning to taste.

Combine some of the reserved pasta water with the cheese sauce to loosen it, then toss the sauce with the cooked orecchiette pasta in the pot. Add more pasta water as needed to achieve a creamy consistency. Transfer the pasta mixture to the prepared baking dish.

In a small bowl, mix together coarse fresh breadcrumbs, olive oil, salt, and pepper, along with the remaining grated Grana Padano cheese. Sprinkle this breadcrumb mixture evenly over the pasta.

Bake the dish in the preheated oven until it becomes bubbly and golden brown around the edges, which should take about 20 minutes. If the top browns too quickly, cover it with foil. Allow the pasta to cool for a few minutes before serving.

The result is a delightful combination of flavors and textures. The orecchiette pasta provides a perfect bite, while the ham adds a savory note, and the peas bring a touch of sweetness. The creamy cheese sauce ties everything together, creating a comforting and satisfying meal. Enjoy!

SERVES: 8

INGREDIENTS:

• Kosher salt
• 1 lb. orecchiette or other small shell pasta
• 4 oz. (1/2 cup) unsalted butter, plus more for the dish
• 1 large shallot, finely diced (about 1/4 cup)
• 1/4 cup unbleached all-purpose flour
• 3 cups whole milk, warmed
• 2 cups freshly grated Grana Padano cheese
• 2 tsp. chopped fresh thyme
• 1 3/4 tsp. freshly ground black pepper
• 1/4 tsp. Tabasco
• 3/4 lb. ham steak, cut into 1/2-inch dice
• 2 cups frozen peas, thawed
• 1/2 cup coarse fresh breadcrumbs
• 1 Tbs. olive oil

INSTRUCTIONS:

1. Position a rack in the center of the oven and preheat it to 375°F. Butter a 9×13-inch baking dish.
2. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/2 cup of the pasta water, then drain the pasta and return it to the pot.
3. In a medium saucepan, melt the butter over medium heat. Add the diced shallot, sprinkle with 1/4 tsp. salt, and cook until it softens and becomes translucent, about 3 minutes. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cook until the mixture thickens, about 10 minutes. Remove from heat and stir in most of the Grana Padano cheese, thyme, 1 1/2 tsp. pepper, 1/2 tsp. salt, and Tabasco. Stir in the diced ham and peas, adjusting the seasoning if necessary.
4. Stir 1/4 cup of the pasta water into the cheese sauce to loosen it, then toss the sauce with the cooked pasta in the pot. Add more pasta water as needed to achieve desired consistency. Transfer the pasta to the prepared baking dish.
5. In a small bowl, combine breadcrumbs, olive oil, 1/4 tsp. salt, and the remaining 1/4 tsp. pepper. Stir in the remaining 1/2 cup of Grana Padano cheese. Sprinkle the breadcrumb mixture evenly over the pasta.
6. Bake the pasta in the preheated oven until it bubbles and browns around the edges, about 20 minutes. If the top browns too quickly, cover the dish with foil. Allow the pasta to cool for a few minutes before serving.

NOTE:

• In this dressed-up macaroni and cheese, orecchiette takes the place of tiny elbows, peas and ham add flavor and texture, and Grana Padano stands in for the usual Cheddar.