Ingredients
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1/4 cup extra virgin olive oil
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1-2 small carrots, peeled and cut into 1/4-inch cubes (about a 1/2 cup)
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1-2 stalks celery, cut into 1/4-inch cubes (about a 1/2 cup)
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1/2 small white onion cut into 1/4-inch cubes (about a 1/2 cup)
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1/4 teaspoon fresh thyme leaves, chopped
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1/2 cup cooked ham, cut into 1/4-inch cubes (you can also use prosciutto cotto, cooked pancetta or bacon here)
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1 8.8-ounce package Organic Gluten-Free Green Pea Fusilli
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1 tablespoon unsalted butter
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Grated Parmigiano-Reggiano cheese, for garnishing
Instructions
In a large skillet, heat extra virgin olive oil over medium heat. Add the diced carrots, celery and onions and cook, stirring occasionally, until the vegetables start to caramelize and turn a light golden color, about 8-10 minutes. Add the thyme and diced ham and continue to cook until the ham is heated through, about another 2 minutes. Reduce heat to low and keep warm.
While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until the pasta is just al dente about 5 minutes. Drain the pasta, reserving about half a cup of the pasta cooking water.
Return the vegetable and ham mixture to medium heat and add the drained pasta, butter and a quarter cup of the reserved pasta cooking liquid and toss to coat (if it’s looking a little dry, add another splash of the pasta cooking liquid). Season to salt and pepper, to taste. Transfer the finished pasta to a warm serving bowl or individual serving bowls and serve with grated Parmigiano-Reggiano cheese for garnishing.