Roasted Tomato & Artichoke Pasta with Crispy Ham makes for the perfect weeknight meal. Simple and fresh ingredients make this meal packed with flavor. The perfect way to use up all of that leftover Easter Ham!
What do you do with all of that leftover Easter ham and more importantly, WHY do you still have Easter Ham?
Alas, we couldn’t celebrate Easter with the family this year like we normally do thanks to dumb Coronavirus. So instead, my brother ventured out to the store so my parents wouldn’t have to and bought them a giant ham. When I say giant, I mean a 20 pound boneless ham. What on EARTH do 2 people do with all of that ham? Give half to their daughter and son in-law of course. So…we are in the same predicament. What do we do with 10 pounds of ham? You cut it into big chunks and freeze it for a rainy day. Well, that rainy day is NOW.
I was playing around with ingredients I had in the house. I had pasta (of course). A tub of cherry tomatoes that were not getting any younger. A can of artichoke hearts. Some cream cheese and fresh dill. Oh…and HAM! Enter my Roasted Tomato & Artichoke Pasta with Crispy Ham!
I cut the ham into super thin slices and placed them on a baking sheet lined with parchment paper.
Roasting canned artichoke hearts…
The trick to roasting canned artichoke hearts is the make sure you press the liquid out using a paper towel. Artichoke hearts carry a lot of water and if they are too wet, they will not roast. Press firmly on the artichoke hearts and squeeze the liquid out before placing on the baking sheet.
On the same sheet, add the cherry tomatoes and artichoke hearts. I drizzled the tomatoes and artichoke hearts with olive oil, salt and pepper and Italian seasoning and made sure they were all coated evenly.
Having crispy pieces of ham is a great way to add protein to this tomato pasta recipe. It makes for the perfect easy to throw together weeknight dinner.
The thin pieces of ham will get crispy and have charred edges once baked. The tomatoes get perfectly blistered and release all of their natural juices. I could eat those by themselves! I gave the tomatoes one crack of salt because salt will enhance the flavor even more.
Make your Roasted Tomato & Artichoke Pasta with Crispy Ham creamy if you want!
I wanted my Roasted Tomato and Artichoke Pasta to be slightly creamy without adding heavy cream to it. So I used cream cheese, chopped up some fresh dill and gave that a good stir in a separate bowl.
Once everything is done cooking, toss the juicy tomatoes, roasted artichoke hearts and crispy ham in to the pasta.The ham will be plenty salty but if you feel you want more, add to taste.
Top the pasta with fresh dill, cracked pepper and a dollop of the dill cream cheese if you decide you want the pasta creamier. You can also add the dill cream cheese to the pot while it is still warm and toss in there. But for looks, I like to dollop on top then mix it in my bowl. I am all about looks.
Again, this is a great weeknight meal that takes very little time and doesn’t leave a huge pile of dishes behind!
If you haven’t tried Papparadelle’s Pasta, you’re missing out! They have soooo many delicious flavors it is hard to choose!
- 1 package pasta- any kind you like! I used plain spaghetti noodles for mine because I had it in the pantry:)
- 1 pint cherry or grape tomatoes
- 1 can artichoke hearts
- 1 cup thinly sliced ham or prosciutto
- A few sprigs of fresh dill
- 1 teaspoon Italian Seasoning (half to sprinkle on top of pasta and half to sprinkle on veggies for roasting)
- salt and pepper to taste
- Olive oil for coating tomatoes and artichokes and for drizzling on top of pasta
- 2 tablespoons of cream cheese
- 1 tablespoon of fresh dill, chopped
- Preheat the oven to 400 degrees
- Line a baking sheet with parchment paper
- Drain the artichoke hearts and place on a paper towel
- Place another paper towel on top of the artichoke hearts and press firmly to squeeze the water out (if you skip this step, they won't roast properly)
- Place the thinly sliced ham or prosciutto on part of the baking and fill the other half with tomatoes and artichoke hearts (if not enough room use 2 baking sheets)
- Drizzle olive oil, salt and pepper and 1/2 teaspoon of Italian Seasoning on the tomatoes and veggies
- Make sure to move veggies around so they are all coated with olive oil and seasonings
- Roast in oven for 20 minutes. Check on them after 15 minutes to make sure the ham isn't burning. The edges will be a little charred and middle crispy Prosciutto is super thin so if you are using prosciutto, check after 10 minutes and if cooked, remove and let the veggies continue cooking for 20 minutes
- While ham and veggies are roasting, cook pasta according to package, drain and place back in pot
- Add the ham and veggies to pasta once done roasting (you can break the ham up into smaller pieces)
- Gently toss as the tomatoes are fragile at this point because they are cooked and so juicy!
- Add in olive oil, salt and pepper, the other part of the Italian Seasoning and a tablespoon of fresh dill and gently toss
- If you decide you want your pasta a little creamy, combine 2 tablespoons of cream cheese with 1 tablespoon chopped fresh dill and stir until combined
- Add a dollop on top of pasta and stir it in
- Garnish with more fresh dill
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