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Pasta milk Philadelphia cream cheese Parmesan cheese butter white pepper garlic powder ham frozen peas
Viewed: 12 - Published at: 5 years agoIngredients
- 8 oz. farfalle (bow-tie pasta)
- 3/4 cup milk
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
- 1/2 cup KRAFT Grated Parmesan Cheese, divided
- 1/4 cup butter
- 1/4 tsp. white pepper
- 1/8 tsp. garlic powder
- 1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham
- 1 cup frozen peas, thawed
Method
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook and stir milk, cream cheese, 1/3 cup Parmesan, butter, pepper and garlic powder in medium saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended.
- Stir in ham and peas; cook 2 min.
- or until heated through.
- Drain pasta; place in large bowl.
- Add sauce and remaining Parmesan; toss to coat.
