4 servings

Ingredients:

Olive oil, 2 teaspoons
Garlic, peeled and chopped fine 1/4 teaspoon
Baked ham, diced ¼ inch 6 oz
Heavy cream 2 cups
Parmesan, grated 4 oz
Arugula, jullienned 1/2 cup [can substitute spinach]
Penne pasta, 4 cups
Toasted Georgia pecans 1/4 cup
Fresh tarragon, chopped, 1 teaspoon
Salt and pepper To taste

Procedure:

Heat medium sauté pan, until medium hot. Add olive oil and continue over medium heat adding garlic and ham. Saute for about one minute, being careful not to brown garlic. Add cream, parmesan and reduce until slightly thickened. Add arugula and pasta. Toss until well combined. Taste, season and place in serving dish. Garnish with tarragon and pecans.

This recipe he created for the Georgia Pecan Commission by Chef Marty Blitz.