Kelley’s Game Two Fusilli with Ham, Peas and Cippolino Onions with a Creamy Goat Cheese Sauce topped with Shaved Parmesan and Cracked Pepper
4 Tablespoons Butter
1 Average Cippolino Onion (diced)
8 ounces fresh or frozen Petite Peas
7-8 ounces Ham (trimmed and cubed into small pieces)
6 ounces Sour Cream
4 Tablespoons Goat Cream Cheese
2-3 Tablespoons of Chicken Broth
1 +/- Tablespoon of Garlic Pepper
¼ Teaspoon of Cumin
8-10 ounces of Fusilli Pasta
Shave Parmesan Cheese
Fresh Cracked Black Pepper
Melt 2 Tablespoons Butter in a skillet.
Add diced Onions to skillet and sauté until translucent.
Add trimmed and cubed Ham.
Add Sour Cream, Goat Cream Cheese and Chicken Broth and stir until smooth.
Sprinkle with Garlic Pepper and Cumin, stir until mixed thoroughly.
Once warmed through and consistent turn off.
While waiting for sauce to warm through, boil water for Fusilli and add Fusilli when boiling. Cool until almost tender—but not soft. (You don’t want slimy pasta.)
Drain Fusilli and toss with butter. Then toss the buttered Fusilli with prepared sauce.
Top with Shaved Parmesan and Cracked Pepper to taste.
Then, enjoy watching the Giants beat the pants off the Rangers in Game 2!
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