Kees is working on the boat and I contribute by luring friends to help out by providing dinner. After a day of hard work, a baked pasta dish seemed like a good idea. This was also very practical, as I could prepare everything at home and bring the dish to the boat to finish in the oven there.
This baked pasta with ham and peas is as tasty as it is easy to prepare. You can use any type of short pasta for this dish. For additional color, I used fusilli tricolori. I was feeding a crowd, so you may want to make only half of the recipe. Here’s what I did…
800 grams (1.8 lb) fusilli or other short pasta
600 grams (1.3 lb) ham, diced
600 grams (1.3 lb) thinly sliced onions
600 grams (4 cups) peas, frozen is fine
300 grams (10.5 oz) freshly grated parmigiano reggiano
250 grams (1 cup) ricotta
500 grams (18 oz) mozzarella, diced
4 Tbsp butter, divided
For the bechamel
1 litre (4 cups) milk
100 grams (2/3 cup) flour
100 grams (7 Tbsp) butter
salt and freshly ground white pepper
freshly grated nutmeg
Meanwhile, bring a large pot of water to a boil.
Meanwhile, make the bechamel. Melt the butter in a saucepan over medium heat. Meanwhile, heat up the milk in another saucepan or the microwave. It should not boil but you should see bubbles at the edge.
If you can find good chicken, then preparing coq au vin sous-vide is a superb way to serve it.