Active Time: 20 minutes Total Time: 30 minutes Serves: 6
1 lb pasta
2 Tbsp olive oil
2 leeks, cut into half-moons
1 medium onion, finely chopped
Kosher salt and pepper
1 clove garlic, finely chopped
3/4 cup whole milk
4 oz low-fat cream cheese, cut into pieces
1/4 cup grated Parmesan (1 oz)
Pinch freshly grated or ground nutmeg
1 cup frozen peas, thawed
6 oz thinly sliced ham, torn into pieces
Cook the pasta according to package directions. Reserve 1/4 cup
cooking liquid, drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-low heat. Add
the leeks, onion and 1/4 tsp each salt and pepper and cook, covered,
stirring occasionally, until very tender, 6 to 8 minutes. Stir in the
garlic and cook for 1 minute.
Whisk in the milk and bring to a simmer. Whisk in the cream
cheese, Parmesan and nutmeg. Stir in the peas and simmer, stirring
occasionally, until slightly thickened, 2 to 3 minutes.
Toss the pasta with the cream sauce and ham, adding some of the
reserved cooking liquid if the pasta seems dry.