Linguine a la Diana- The Valley Girl and the Pea - and my favorite pasta!

I love peas.  There, I said it. 

And I don't mean the kind of peas you get in the packages and have to soak, with black eyes or that come split.  But, the peas (especially petite) that are green, and found in the frozen aisle...

In salads, stews, pastas, and especially as a side to meatloaf and mashed potatoes.  Peas add just the right crunch, color and healthy addition, especially in an old favorite- Linguine a la Diana.

Linguine a la Diana includes all my favorites- ham, peas, Romano cheese, fresh thyme, all in a relatively low-fat sauce, using evaporated skim milk instead of cream. Add a nice soup or salad on the side and you've great a great supper on the table in no time.

Linguine a la Diana
1 12oz. package linguine
2 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon fresh thyme leaves
1 12oz. can evaporated skim milk
1-1/2 c. water
1 chicken bouillon cube
4 c. cooked, cubed ham
1 package frozen peas, defrosted
1/2 c. grated Romano cheese

Cook linguine in a large pot, drain and set aside.  In the meantime, melt margarine in a medium saucepan over low heat.  Stir in flour, salt and cook for about a minute.  Then add in the skim milk and bring all to a boil, stirring constantly.  Boil one minute and then add in the water, bouillon cube and fresh thyme.  Cook over medium heat, stirring often until bubbly and slightly thickened.

To the pot with drained linguine, add in the sauce, ham and peas.  Pour into a greased 9x13 pan and top with grated Romano.  Bake at 350 degrees for about 25 minutes or until lightly browned.