Penne pasta with four cheeses, peas and ham
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 878, total fat 43 G., saturated fats 26 G., proteins 44 G., carbohydrates 77 G., fiber 5 G., cholesterol 249 mg, sodium 1273 mg, sugar G.
Calories 878, total fat 43 G., saturated fats 26 G., proteins 44 G., carbohydrates 77 G., fiber 5 G., cholesterol 249 mg, sodium 1273 mg, sugar G.
Penne pasta with four cheeses, peas and ham - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g penne pasta
- 1 cup frozen peas
- 2 large eggs and 1 egg white
- 1 cup of concentrated milk
- 4 tbsp (60 g) butter
- 90 g of mature cheese Cheddar, grate coarsely
- 90 g mozzarella cheese, coarsely grated
- 90 g of cheese Fontina, grate coarsely
- 90 g ham, cut into cubes
- 30 g Parmesan cheese, finely grated
- Coarse salt
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Cooking the dish according to the recipe:
- Bring a saucepan of salted water to a boil. Add the penne pasta and cook for 8 minutes. Add the peas 2 minutes before the end of cooking.
- Meanwhile, beat eggs, egg white, evaporated milk and 1/2 teaspoon salt in a bowl.
- Drain the pasta and peas in a colander. Return the pasta and peas to the pan, add the butter, and stir. Add the cheddar, mozzarella, fontina, and egg mixture. Return the pan to the stovetop and cook over low heat, stirring constantly, until thickened, 8-10 minutes. Add the ham halfway through the cooking time. Remove the pan from the stovetop and stir in the Parmesan cheese.
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