Pasta with HoneyBaked Ham and Spinach and Pecans

Pasta with HoneyBaked Ham and Spinach and Pecans

Cord Rogers

Corporate Chef, The HoneyBaked Ham Company

1 (9-ounce) package fresh cheese tortellini

1/4 cup pecans

2 teaspoon extra virgin olive oil

4 large garlic cloves, finely chopped

1 (6-ounce) package fresh baby spinach

1/2 lb HoneyBaked Ham cut into strips

1/4 cup Parmesan cheese

Black pepper to taste

  • Cook pasta according to package directions, drain (do not rinse) pasta.

Transfer pasta to a large bowl*.

  • Heat a large nonstick skillet over medium heat, add nuts to pan and toast

for 1-2 minutes; stir occasionally. Add nuts to bowl.

  • Heat oil in pan over medium heat. Add garlic to pan; cook two minutes

being careful not to burn the garlic. Add HoneyBaked Ham to pan and

cook for 1 minute. Add spinach to the pan and cook 2-3 minutes or until

the spinach is wilted.

  • Add spinach and ham mixture to bowl. Add cheese and freshly ground

black pepper to bowl. Toss well.

Yield: 4 servings

*Chef's Tip: Fill a large heavy bowl for tossing pasta with very hot or boiling

water. Allow bowl to sit for several minutes and discard water right before adding

ingredients. The residual heat in the bowl will help keep the pasta warm as you

assemble the dish.