Pasta casserole with ham and green peas in a frying pan

Ingredients:

• 3 tablespoons unsalted butter
• 4 small leeks (white and light green only), thinly sliced
• 2 tablespoons fresh thyme
• 220 g ham steak (or leftover baked ham), cut into 1 cm pieces (about 1.5 cups)
• 3 tbsp. flour
• 1 and 2/3 cups of 10% cream
• 2 cups grated fontina cheese (about 170 g)
• 170 g bow tie pasta (about 2.5 cups)
• 2 cups frozen green peas
• 1/4 tbsp. grated parmesan

Preparation:

1. In a large ovenproof skillet, melt the butter over medium heat. Add the leeks, thyme, 1/2 teaspoon of salt, and a few grinds of black pepper. Cook, stirring, until the leeks are tender, 8-10 minutes.
2. Add the ham and cook until heated through, about 2 minutes. Add the flour and cook, stirring, until moistened, 1 minute. Add the cream and bring to a boil, then reduce the heat and simmer until the sauce thickens slightly, about 2 minutes. Stir in 1 cup of fontina cheese until completely melted.
3. Meanwhile, preheat the oven to broil. Bring a large saucepan of water to a boil and add salt. Add the pasta and cook according to the package directions until al dente, adding the green peas 2 minutes before the end of the cooking time. Drain 0.5 cups of water and drain the pasta and peas in a colander.
4. Add the pasta and peas to the skillet and toss to coat with the sauce, adding more of the reserved pasta water if the sauce is too thick. Season with salt and pepper to taste. Sprinkle with the remaining 1 cup fontina cheese and the Parmesan cheese. Broil until lightly browned, 4 to 5 minutes.