Gratin de courge, farfalles/st nectaire/Squash, farfalle with st nectaire

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

Cook farfalle pasta in salted boiling water until al dente, about 10-12 minutes.

Drain the pasta and set aside, reserving a cup of pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add diced onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced ham to the skillet and cook until lightly browned, about 5 minutes.

Pour in heavy cream and bring to a simmer, stirring occasionally.

Add cooked farfalle to the skillet and toss to combine with the sauce.

If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Season with salt, black pepper, and a pinch of nutmeg to taste.

Stir in peas and cook until heated through, about 2-3 minutes.

Remove from heat and stir in grated parmesan cheese and lemon zest.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens