Hawaiian Flatbread Pizza
15 MINS
2 servings
Ham & Spring Pea Pasta with Roasted Heirloom Grape Tomatoes
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Ham & Spring Pea Pasta with Roasted Heirloom Grape Tomatoes
35 MINS | 4 servings
Ingredients:
- 1 Hardwood Smoked Ham Steak
- 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
Preparation:
- 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 chopped ham steak and peas so they can cook for another 5 minutes. Then 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.
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