HAM AND SPRING PEA PASTA WITH ROASTED HEIRLOOM GRAPE TOMATOES
35 MINS | 4 servings
1 lb. Penne Pasta
4 Tbsp. Olive oil
3 Tbsp. minced garlic
1 ½ cups ham (leftover), diced
1 ½ cups frozen peas
½ cup fresh grated parmesan, plus more for garnish
1 pt. Heirloom grape tomatoes 1
Tbsp. fresh basil, chopped
Kosher salt and freshly ground pepper, to taste
Preheat oven to 375°F.
In a medium bowl add the tomatoes, 2 tablespoons olive oil, season with salt and pepper; toss then place on a baking sheet and roast for 15 minutes until tomatoes skin begins to brown. Remove from oven and set aside.
Cook pasta according to package directions (Note: once pasta is cooked reserve 1 cup for pan sauce).
In a medium sauté pan over medium high heat, add olive oil and garlic, cook for 1 minute; then add the ham and peas cook for another 5 minutes, remove and set aside.
In the same sauté pan, add the reserved pasta water, parmesan and fresh ground pepper.
Whisk together until smooth then add the ham mixture to the sauce; then cooked pasta and last the tomatoes. Toss gently, season with fresh basil, salt and pepper. Serve with additional parmesan cheese.