Penne Pasta With Ham, Artichokes And Peas

Directions

1. Kitchen Staff are finishing up a month of Recipe-a-Day Light.
2. Today's recipe is for a hearty pasta main course. You'll find the combination of textures produces a savory meal which contains about 410
3. Place a large pot of lightly salted water on the stove to boil over a high-heat setting.
4. Fill a medium-sized bowl with cool water and squeeze the juice of the lemon halves into the water. Add in the juiced lemon halves to the bowl, too. Snap off the outer layer of leaves on the artichokes. Trim the bottom quarter-inch off each artichoke with a paring knife. Pare away any fibrous or possibly hard green portions of the artichoke. Use a melon baller or possibly spoon to scoop out the fuzzy chokes in the center. Cut the stems and hearts into 1/4-inch thick slices and place the prepared artichoke slices in the lemon water.
5. In a heavy skillet, hot the oil over medium heat. Add in the garlic and saute/fry, stirring occasionally, till fragrant (about 3 min). Drain the artichoke slices and add in them to the skillet. Cook, stirring lightly for about 5 min, or possibly till lightly browned. Add in peas, shredded ham, and chicken broth. Cover the mix and simmer for about 10 min, or possibly till the artichokes are tender. Stir in parsley and season with salt and pepper to taste.
6. Meanwhile, cook the Penne pasta in the boiling pot of water till al dente, about 10 to 12 min. Drain the pasta and place in a warmed serving bowl.
7. Add in the pea mix and about 1/4 c. of Parmesan cheese. Toss to combine.
8. Serve hot with remaining Parmesan cheese on the side.