Healthy Leftover Ham Pasta Peas (Printer-Friendly)

Creamy ham and pea pasta using pantry staples, ready in 30 minutes for a nutritious, filling meal.

# What You'll Need:

01 - 12 oz pasta (fusilli, rigatoni, or spiral shapes)

02 - 2 cups leftover ham, diced into ½ inch cubes

03 - 1 medium onion, finely chopped

04 - 1½ teaspoons minced garlic

05 - ½ cup chicken broth

06 - 1 (28 oz) can diced tomatoes with juices

07 - 1 (10 oz) can mushrooms, drained

08 - ½ cup mascarpone cheese

09 - 2 cups frozen green peas, thawed

10 - ½ teaspoon dried oregano

11 - ½ teaspoon dried basil

12 - Parmesan cheese, for garnish

13 - Fresh basil sprinkles, for garnish

01 - Boil pasta in salted water according to package instructions until al dente. Drain and set aside.

02 - In a large skillet, sauté the diced ham with chopped onions over medium heat until the onions soften and become translucent.

03 - Pour in the chicken broth, canned diced tomatoes with their juices, and minced garlic. Stir to combine and bring to a gentle simmer.

04 - Whisk mascarpone cheese into the tomato and ham mixture until fully incorporated. Continue cooking over medium-low heat for 10 minutes.

05 - Stir in the thawed peas and drained canned mushrooms, cooking the mixture for an additional 5 minutes to meld flavors.

06 - Add the cooked pasta, dried basil, and oregano to the skillet or serving bowl. Toss thoroughly to combine all ingredients evenly.

07 - Sprinkle with grated Parmesan cheese and fresh basil sprinkles before serving.

01 - Mascarpone freezes well, allowing leftovers to be stored for future use.

02 - This dish stores in an airtight container in the refrigerator for up to 4 days or can be frozen for up to 3 months.