It’s a strange place to be positioned in where I love Italian food and my nearest and dearest don’t.  This makes for a difficult outing on a Tuesday night when I’m craving pasta, but somehow never get to it.  I can’t be selfish and force my loved ones to eat a cuisine when they much rather have something else. The question is when do I get to enjoy something my palate is screaming for?  Tonight! I decided to make pasta with some left over New Years Eve ham I had hanging out in the fridge. Thinking “Too bad if they don’t like it…. They can  order take out.”  Once the pasta was made my fiance ate the entire bowl (pictured above) in about a minute.  Of course he loves pasta, he just doesn’t know it.  Give me till summer, I guarantee things are going to change around here.  They already are.

All photos taken by: Nicole Presley

Ingredients for pappardelle pasta:

1 – cup crimini mushrooms (sliced)

1 1/2 – cups diced ham

4 – tablespoons butter plus 1 teaspoon

1 – teaspoon spicy brown mustard

1 – teaspoon garlic

1/2 – teaspoon Lawry’s seasoning salt

1/2 – teaspoon black pepper

1/2 – cup half and half

4 – ounces cream cheese

1 – cup grated gruyere cheese

1/3 – cup peas

4 to 6 – ounces pappardelle pasta

Place a medium pot filled half way with water over a medium high flame and bring to a boil. Keep simmering on a back burner.

While you are waiting for your water to boil…. take a frying pan , throw a teaspoon of butter in and allow to heat up over a medium flame. Then add mushrooms and saute  on either side till browned and crisp.  Remove from pan and place on a plate, then using the same pan add in your ham and fry till just browned.

Remove ham from pan and place on plate with mushrooms. Set to the side.

Let’s get the sauce started… In the same frying pan over a medium flame add remaining butter and allow to melt. Once melted add mustard, garlic, Lawry’s, and black pepper.  Stir well to break up mustard.  Then add half and half , stir for about a minute to ensure all ingredients are combined.

Then add in cream cheese, and stir it into the butter mixture well.  You want it to melt completely and thicken up the butter mixture. Next add the gruyere cheese.

Mix well. Once the cheese is completely melted add in the mushrooms, ham and peas. Mix well. Set to the side.

Add pappardelle pasta to the boiling water set on the back burner. Cook according to package. Once pappardelle is cooked, drain, and add to cheese sauce. Mix well and serve in bowl. Top with shaved parmesan cheese. Wink. Enjoy!