quick ham & pea skillet dinner

So when I was looking through my photos and trying to choose what to post this week, I kept coming across dessert recipes. I think I have about two weeks worth of dessert posts saved up! And it’s not actually that all we eat is desserts… okay, we do eat a fair amount of desserts. But really the problem is that our dinners lately have been so simple and easy that they’re not really blog worthy. For example, we have tacos embarrassingly often, because they’re so easy and quick and we love them. Or we have cheese sandwiches, or pancakes, or cereal. Or our favorite dinner lately, “hodge podge,” which means that we each grab whatever’s appealing in the fridge and eat it. I always end up with totally random combinations like mashed potatoes, fruit salad, and avocados. I’m just finishing up my training period at work, so I’ve been working extra hours, and I’m still trying to get on track with balancing work and life and blogging and everything else I care about. In any case, this was a dinner that was perfect for us! I had everything I needed in the house already (except the red pepper… next time I’ll add it for sure!) and it came together really quickly. Best of all, it was yummy!

Quick Ham & Pea Skillet Dinner
adapted slightly from Mel’s Kitchen Cafe

1 pound small tube or shell pasta (I used campanelle)
3 tablespoons olive oil
1 tablespoon butter
3 cups fully cooked ham, diced (I used smoked turkey…yum!)
1 large sweet red pepper, diced
1/2 medium onion, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 tsp dried oregano
1 1/2 cups chicken broth or chicken stock
1 T freshly squeezed lemon juice
1 cup frozen peas
3/4 cup shredded Parmesan cheese

Cook pasta according to al dente, following package directions. While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted. Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes. Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth (or stock) and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half. Stir drained pasta and frozen peas into ham and vegetable mixture. Add 1/2 cup parmesan cheese and toss. Sprinkle parsley and remaining parmesan cheese over the top of the pasta. Serve immediately.