Vermicelli/Other thinly cut dry pasta / all green / all white
8 Ounce (2 Ounce Green And 2 Ounce White)
Half and half/1 1/2 cups whipping cream
1 1⁄4 Cup (20 tbs) (Light Cream)
Thinly sliced cooked ham
1⁄2 Cup (8 tbs), cut into slivers
1⁄3 Cup (5.33 tbs)
Grated parmesan cheese
3⁄4 Cup (12 tbs)
In a 4- to 5-quart pan over high heat, bring 1 to 2 quarts water to boiling.
Add pasta and cook, uncovered, until tender-firm to bite, about 6 minutes.
Meanwhile, in a 4- to 5-quart pan, combine half-and-half, ham, and peas.
Stir often on medium-high heat until steaming.
Remove from heat.
Drain pasta and pour into cream mixture.
With 2 forks, lift pasta to mix with cream; do this several times for 3 to 4 minutes.
Pasta will absorb much of the liquid.
Then add 1/3 cup of the cheese and mix well.