Creamy Ham and Peas Pasta, a.k.a. “Picky Eater’s Pasta”

OPTIONAL ADD-INS: fresh diced tomato, cooked chicken, cooked diced or crumbled bacon, asparagus, zucchini, cooked shrimp, onion, etc.

1. Salt some water, bring it to a boil, and cook the pasta until it’s a little under al dente – use the package instructions for al dente (it will finish cooking in the sauce).
2. Reserve some pasta water before draining the pasta, and set the cooked pasta aside.
3. Cut the ham into matchstick-sized slices.
4. Melt the butter in a pot over medium heat. If you want to add any alternate raw veggies or components (zucchini, onion, asparagus, shrimp, etc.) now is the time! Cook them in the butter until they’re to your satisfaction, seasoning with salt and pepper as they cook.
5. If you’re not adding anything extra, simply add the mascarpone, ham, milk, some salt and some pepper to the melted butter. Go generous with the pepper! It really brings the dish to life. Cook over medium heat, stirring until the mascarpone is melted.
6. Add 2 Tablespoons of the fresh Parmesan.
7. Add the pasta to the sauce, along with 3 more Tablespoons of Parmesan, and the frozen peas and any other cooked ingredients you feel like tossing in (cooked shredded chicken breast, bacon, etc.). Cook over medium heat for about 5 minutes, stirring frequently, until everything is heated through.
8. If the sauce seems a little thick, add some of the reserved pasta water to taste, until it loosens up to your liking. Taste the pasta and re-season to your liking.
9. Serve, and finish off with generous amounts of the extra Parmesan.