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Ingredients

• 8 ounces dried campanelle, radiatore or rotini pasta
• 1 cup frozen peas
• 1/2 cup frozen or canned artichoke hearts, (rinse if canned) coarsely chopped
• 2 cloves garlic, minced
• 1/2 cup chopped fresh tomato
• 1/2 cup finely shredded Pecorino Romano or Parmesan cheese
• 1 tablespoon extra virgin olive oil
• 2 tablespoons lemon juice
• 1/8 teaspoon ground black pepper
• 1/4 cup black forest ham, cut in slivers
• Finely shredded Pecorino Romano or Parmesan cheese (optional)

Description

Pasta Is Tossed With Peas, Artichoke Hearts, Cheese, And Ham In This Easy 20-minute Dinner.

Better Homes And Garden