Ham, Cannellini, Bacon and Artichoke Pasta
A quick and delicious pasta and a great way to use your leftover ham.
Serves: 4
Cook Time: 30 Minutes
Ingredients
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4 slices Smithfield Thick Sliced Bacon, chopped
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1/2 cup Smithfield Ham, grated or chopped
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1 pound medium shell pasta (any pasta will do in a pinch)
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1 can cannellini beans, strained and washed
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1 can artichoke hearts, quartered
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1 tablespoon fresh rosemary, chopped
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1/2 teaspoon pepper
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1 clove garlic, minced
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5 tablespoons white wine (optional)
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5 tablespoons olive oil
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4 tablespoons parmesan cheese, freshly grated
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Salt to taste
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Rosemary for garnish
Steps
Bring a large pot of salted water to a boil and add pasta. Continue to cook pasta 8-10 minutes or until al dente. Meanwhile, in a large saute pan, cook the bacon until nearly cooked through and fat has melted. Add rosemary and garlic to pan and saute an additional 2 minutes. Next, add the artichokes, beans, wine and pepper and olive oil. Simmer for 5 minutes or until the artichoke slices are heated through. Strain the pasta and mix it in a large bowl with the artichoke sauce. Add the parmesan and salt to taste.
Serving Suggestions
Serve with a crisp green salad.
This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.
