Prep time: 15 minutes

Cook time: 25-30 minutes

Materials:

• 1 lb. pasta
• 1 onion chopped
• 4 garlic cloves minced chopped onion.
• 1 cup peas
• 1 cup cubed ham
• 4 cups chicken stock
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese
• Salt and pepper to taste
• 1 tsp marjoram
• 1 tsp paprika
• 1 tsp oregano
• 2 tbsp. olive oil

Process:

1. In a soup pot or Dutch oven add in the olive oil and onion. Keeping the heat on medium/high cook until the onions have softened, about 3-4 minutes.
2. Add in the garlic and cook until fragrant.
3. Add in the ham and cook for 1-2 minutes.
4. Add in the chicken stock and season with salt, pepper, marjoram, paprika and oregano.
5. Bring the mixture to a boil and then add in the uncooked pasta.
6. Cover and lower the heat to a simmer. Cook, stirring occasionally until the pasta is cooked al dente. Times may vary depending on type of pasta.
7. Once pasta is al dente add in the peas and heavy cream. Mix well to combine and cook for about 60-90 seconds.
8. Shut the heat off and add in the Parmesan cheese.
9. Plate and ENJOY!