Elephant Ear Pasta, Ham, Easter, What A Great Idea!!
In our area, spring is fighting hard to get in. Every time it seems we are safe, it is cold, windy, sunny, rainy, and snow showers sometimes all in one day. I am stubborn enough to get on with spring cooking no matter what, or what I think as spring cooking anyway. To me, spring cooking means a little less comfort food casseroles and lighter meals, with an abundance of veggies and light on the starches, carbs, and sauces. Not cutting them out, just cutting them down. As the saying goes, everything in moderation. Most food groups have a purpose for our body, and so I try to include some in my cooking.
Today I made a recipe that I often think of when spring rolls around, and of course, it is very tweakable to what your family likes. Sometimes we just need an idea or two to round out a favorite recipe. Just switching out one or two ingredients can elevate the recipe to another level. Most of us will be having ham in some form for easter, this is a great way to use some of it up.
Here is what I did today: amounts for your family's needs
Started my orecchiette (also known as elephant ear pasta) cooking
Lightly sauteed in my lightly sprayed nonstick skillet a few thin slices of ham
Removed from my pan and diced
In the same skillet I added sliced sundried tomatoes, white beans, the ham and my precooked asparagus in that order, lightly sautéing, keeping it warm (spices of your choice optional here)
Next, I drained my orecchiette and added to my skillet, with 2 Tbsp of the pasta water
Finally, I added 2/3 cup of shredded white cheddar cheese, stirring all to combine
When serving you can top with more cheese, that is your choice, as is the type of cheese you use.
Like I said, this is such a tweakable recipe. It is also a great idea to use up leftover this n that. Give this idea a try, you will be glad you did!!
Happy Creating, Be Safe!!