This delicious leftover ham pasta recipe is the perfect way to use up leftover ham after Easter and Christmas. You might find yourself buying ham to make it year round like I do! This diced ham recipe is a fast, easy, and fresh dinner recipe everyone will love!
1poundasparagustrimmed and cut into bite-size pieces
2cupsdiced cooked ham
8ouncespappardelle pastacooked according to package directions
Juice of 1 large lemon
½teaspoonfine sea saltor to taste
¼teaspoonground black pepperor to taste
Grated Parmesan for serving
Instructions
Heat two tablespoons of olive oil in a large skillet. Add the garlic and cook for 1 minute, until it begins to sizzle and you can smell it. Add the asparagus and cook for 2 minutes, until it becomes bright green and softens slightly. Add the ham and cook for 1 to 2 more minutes, until heated through. Turn off the heat and add the warm, cooked pasta to the skillet.
In a small dish, whisk together the remaining two tablespoons of olive oil, lemon juice, salt, and pepper. Pour into the skillet and toss all ingredients together. Garnish with Parmesan before serving.