My son has been out late all week preparing with his theater group, so I have been trying to cut back on the amount of food I cook. He will be off to college in a couple of years, so I will soon be struggling to cook for only two. I still cook for four since his sister left, but leftovers are good. With both kids gone, I will really need to scale back. Anyway, this recipe can be easily doubled if necessary. This comes together really quick and pairs nicely with a salad.
Bowtie Pasta with Green Beans and Ham
- 8 ounces bowtie pasta
- 8 ounces green beans, trimmed and cut into one inch slices
- 8 ounces ricotta cheese
- 8 ounces thick cut ham, diced into quarter inch cubes
- 1 cup shredded parmesan cheese
- 1 Tbsp butter
- 1 clove garlic, minced
- Juice from half a lemon
- Cook pasta per directions.
- Reserve 1 cup pasta water.
- Boil green beans in salted water for 7 minutes.
- Immediate place in ice water to stop cooking
- Drain and dry.
- Melt butter in skillet.
- Cook ham until starting to brown.
- Heat garlic until fragrant.
- Add lemon juice and green beans.
- Cook until heated again.
- Place pasta in a large bowl.
- Add dollops of ricotta cheese to pasta.
- Add green beans and ham to bowl.
- Top with parmesan cheese.
- Toss to combine adding some pasta water if too dry.
- Drizzle with olive oil.
- Top with fresh ground pepper and sea salt.