||Four-Cheese Penne with Peas and Ham
12 ounces Penne
1 cup frozen peas
2 eggs plus 1 egg white
1 cup evaporated milk
4 Tablespoons unsalted butter
1 cup sharp cheddar, grated (about 3 oz)
1 cup mozzarella, grated
1 cup Fontina, grated
3 oz deli ham, diced
1 oz parmesan, grated
Bring a large pot of salted water to a boil.
Add the pasta and cook until very al dente, about 8 minutes, adding the peas in the last two
minutes of cooking.|
Meanwhile, whisk the eggs, egg white , evaporated milk and 1/2 teaspoon salt in a bowl.
Drain the pasta and peas; wipe the pot dry and return the pasta and peas to the pot.
Add the butter and stir to coat.
Add the cheddar, mozzarella, Fontina and egg mixture.
Place the pot over medium-low heat and cook, stirring constantly, until thickened. 8 to 10 minutes. adding the ham halfway through cooking (don't let the mixture boil or the eggs will scramble).
Remove the pot from the heat and stir in the mixture.
2017-10-22: instead of the milk and eggs, we used Mornay sauce from a previous recipe.
Therefore, we eliminated the additional parmesan.
I replaced the peas with edamame which was a poor idea.
Lew wants to reduce/eliminate the cheddar.
I'm thinking a little horseradish should be added to the leftovers.|
2017-10-22: Added to the cookbook