Ham, macaroni and ricotta cheese
Food for an Italian day while using leftover pork meat the smart way.
Ingredients
8 ounces pasta (elbow macaroni or small pasta shells)
10 ounces sugar snap peas
1⁄2 cup cheese (part skim ricotta cheese)
2 teaspoons vinegar (balsamic vinegar)
1⁄4 teaspoon sugar
1⁄4 teaspoon pepper (black pepper)
2 cups ham (diced leftover cooked ham)
2 tablespoons mustard (Dijon mustard)
Instructions
- Cook pasta according to manufacturers instructions. Add your peas in the last 3 minutes of cooking
- Using a food processor, whirl together the cheese, vinegar, sugar, mustard and pepper on high speed for 30 seconds. Place into a large bowl.
- Drain pasta and peas. Soak up excess water with a paper towel, careful it is hot. Toss all ingredients including ham, well and serve, or allow to chill in the refrigerator for several hours.
Yield
6 servings
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Notes
Serve ham, macaroni and ricotta as a warm or chilled pasta salad.
If you don't have them, you can substitute elbow macaroni with other short pasta shapes, any short pasta will do, or rice, to make a ham, cheese, and rice salad.
Equally, substitute ricotta with other chesse, if you ike a stronger cheese flavor.
Source
easy, mix
salads, potluck, brunch
International food recipes
Food in the World
Food in the World