Tuesday, 19 August 2008

Pasta with Beans & Smoked Pork Chop Ends

This was a quick dish I threw together with not much, but it was very tasty. Fresh green beans and ham are used in a classic Mennonite soup; this just adds pasta and makes a full meal of it. I used a bag of ends from smoked pork chops, which I got at the Kitchener Farmers Market for a laughably low price. However, you can use leftover ham, or if you don't eat pork a piece of smoked turkey would do very well.

Check out Presto Pasta Nights, this week at Got No Milk. Er, let them eat cream? (Yes, I feel just like Marie Antoinette.)

2 servings
20 minutes prep time

Pasta with Pork and Green Beans225 grams (1/2 pound) pasta
450 grams (1 pound) mixed green and yellow beans
225 grams (1/2 pound) ham or smoked turkey
black peppercorns, crushed
1 cup cream
1 tablespoon arrowroot or cornstarch

Put a large pot of water on to cook the pasta. Do NOT salt it, unless your ham or turkey is low in salt.

Meanwhile, clean and trim the beans and cut them in bite-sized pieces. Cut the ham or turkey into bite sized pieces as well.

When the pasta is half done, add the beans. When the pasta is 2 minutes short of done, drain off most of the water, leaving just as much as you think right to supply some "soup" - perhaps a cup, or a cup and half of water. Return it to the stove with the ham or turkey pieces, and cook until the pasta is done. Mix the starch into the cream, then stir it slowly into the pasta. Cook for one minute longer, until slightly thickened, stirring constantly. Season generously with the black pepper, and serve at once.

Last year at this time I made Grilled Tomato & Zucchini Stacks.

1 comment:

Anonymous said...

Thanks for your submission to Presto Pasta Nights. This dish sure looks good, and I really like the idea of using leftover smoked ends - they're the best parts.

Although I don't do dairy, there are many substitutions that could quite possibly work will with a dish like this. I love to experiment, and this dish looks inspirational.