Creamy Linguine

Coming off my first-trimester hiatus to share a recipe with you.   You're going to love it.  But don't make it if you're counting calories.  Make it if you want to indulge, if you want to make something you might order at your favorite restaurant.  I have a ton of leftover ham this week, and I remembered I had seen a recipe for ham and peas linguine.  My google search turned up a bunch of different recipes, but this one had mushrooms, so I was sold.  Delicious.  Here's the recipe with my variations:

Creamy Linguine with Ham and Peas

8 oz leftover ham, cubed
1 lb linguine
2 T butter
8 oz mushrooms, sliced
2 cloves garlic, minced
2 T flour
1 c chicken broth
2 c heavy cream
1/2 c parmesan cheese
1 c frozen peas, thawed
2 roma tomatoes, seeded and chopped
6 leaves fresh basil

Cook linguine according to package directions. Be sure to add enough salt so cooking water tastes salty. 

Heat butter in large skillet.  Add mushrooms and sautee until soft.  Add garlic and sautee another minute or two until garlic is soft.  Add flour, and stir until cooked slightly.  Add chicken broth, and cook for a few minutes until flour is incorporated and sauce has thickened.  Add cream and heat to simmering.  Add peas and ham.  (add salt and pepper to taste if desired.)  Toss sauce with linguine, then toss gently with parmesan cheese, tomatoes, and basil. 

Serve and enjoy!