Penne with Toasted Georgia Pecans, Ham, Arugula & Tarragon

  • Serves 4
  • Marty Blitz
  • 2 teaspoons olive oil
  • 1/4 teaspoon garlic, peeled and chopped fine
  • 6-oz. baked ham, diced 1/4 inch
  • 2 cups heavy cream
  • 4-oz. parmesan, grated
  • 1/2 cup arugula, jullienned (can substitute spinach)
  • 4 cups penne pasta
  • 1/4 cup toasted Georgia Pecans
  • 1 teaspoon fresh tarragon, chopped
  • Salt and pepper to taste

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.

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