Best Make-Over Ham & Pesto Pasta
Have some extra ham from the holiday meal? Then try this delicious blend of ham, pasta and vegetables in a creamy pesto sauce. This dish is so good, you’ll never think of it as a meal using leftovers.
1 (12-ounce) box dry tri-color rotini or spiral shaped pasta (about 3 1/2 cups)
1 (16-ounce) bag frozen broccoli, cauliflower and carrot medley
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 cups (8 ounce package) shredded Italian cheese blend or Monterey Jack cheese
3 tablespoons jarred or refrigerated pesto with basil
1/4 teaspoon ground black pepper
2 cups (8 ounces) cooked ham, cut into 1/2-inch pieces
- Cook pasta according to package directions, adding frozen vegetables to boiling pasta water for last 2 minutes of cooking time; drain. Return pasta and vegetables to cooking pot.
- Meanwhile, combine evaporated milk, cheese, pesto and black pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
- Pour cheese sauce over pasta and vegetables. Add ham; stir until combined.
Makes 10 servings.
Nutritional Information Per Serving (1/10 of recipe): Calories: 330; Calories from Fat: 110; Total Fat: 12g (18% of DV); Saturated Fat: 6g (30% of DV); Cholesterol: 45mg (15% of DV); Sodium: 560mg (23% of DV); Carbohydrates: 36g (12% of DV); Dietary Fiber: 3g (12% of DV); Sugars: 5g; Protein: 19g; Vitamin A: 50% of DV; Vitamin C: 15% of DV; Calcium: 30% of DV; Iron: 10% of DV.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.