pesto pasta--with ham & provolone

pesto pasta with ham & provolone


  • 12 oz Dietz & Watson Black Forest Ham, cut into ½ inch pieces
  • 3/4 cup heavy whipping cream
  • 1/4 cup water
  • 2 tbsp butter
  • 1/4 cup prepared pesto sauce
  • 1/8 tsp garlic powder
  • 1/2 cup Dietz & Watson Shaved Parmesan Cheese
  • 1 12 oz. box tri-color rotini or spiral shaped pasta
  • 1 16 oz. bag frozen broccoli, cauliflower and carrot medley


  1. Cook pasta according to package directions, adding frozen vegetables to boiling pasta water for last 2 minutes of cooking time. Drain pasta and vegetables and return to cooking pot.
  2. Heat heavy whipping cream and water in a small, saucepan over medium heat until hot but not boiling.
  3. Add butter, pesto sauce, garlic powder and salt.
  4. Reduce heat and continue to cook about 5 more minutes over low heat.
  5. Stir in ½ cup Dietz & Watson Parmesan cheese until melted. Pour cheese sauce over pasta and vegetables.
  6. Add D&W ham; stir until combined. Add salt and pepper to taste.

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