This tasty recipe for ham pasta is a great way to use up Christmas leftovers. Serve it with a poached egg and roast veggies.
- Serves4
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 300g penne or other short pasta such as farfalle, shells or rigatoni
- 2 tbs olive oil
- 3 cups leftover roast vegetables such as sweet potato, carrot, capsicum, onion and pumpkin, cut into 2cm pieces
- 2 cups chopped leftover ham or bacon or roast meat
- 4 Coles Brand Free Range Eggs
- 200g perino tomatoes, cherry tomatoes or chopped tomatoes
- 50g baby spinach leaves, kale or rocket
- 1 tbs extra virgin olive oil
- 30g freshly shaved parmesan or other hard cheese, to serve,
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Method
Step 1
Cook pasta in a large saucepan of salted boiling water following packet directions. Drain.
Step 2
Meanwhile, heat olive oil in a large, deep frying pan over medium heat. Add vegetables and leftover ham, bacon or roast meat. Stir-fry for about 3 mins or until heated through.
Step 3
Add pasta to the frying pan. Toss to combine.
Step 4
Add enough water to a large saucepan or deep frying pan to reach a depth of 5cm and bring to a simmer over medium heat. Carefully crack 1 egg into a cup. Slide into water. Quickly repeat with remaining eggs. Poach gently for 3 mins for runny yolks or until cooked to your liking.
Step 5
Toss tomatoes, spinach, kale or rocket and extra virgin olive oil through the pasta mixture. Divide among bowls. Lift eggs from the water with a slotted spoon, 1 at a time, and let drain. Place on top. Season with pepper and top with parmesan.
Recipe tip
Use any roasted vegetables, such as sweet potato or pumpkin, onion, carrots and capsicum. Take out of the fridge about 15 mins before cooking, if possible.
Ham, egg and roast veggie pasta
- Serves4
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 300g penne or other short pasta such as farfalle, shells or rigatoni
- 2 tbs olive oil
- 3 cups leftover roast vegetables such as sweet potato, carrot, capsicum, onion and pumpkin, cut into 2cm pieces
- 2 cups chopped leftover ham or bacon or roast meat
- 4 Coles Brand Free Range Eggs
- 200g perino tomatoes, cherry tomatoes or chopped tomatoes
- 50g baby spinach leaves, kale or rocket
- 1 tbs extra virgin olive oil
- 30g freshly shaved parmesan or other hard cheese, to serve,
Description
This tasty recipe for ham pasta is a great way to use up Christmas leftovers. Serve it with a poached egg and roast veggies.
Method
Step 1
Cook pasta in a large saucepan of salted boiling water following packet directions. Drain.
Step 2
Meanwhile, heat olive oil in a large, deep frying pan over medium heat. Add vegetables and leftover ham, bacon or roast meat. Stir-fry for about 3 mins or until heated through.
Step 3
Add pasta to the frying pan. Toss to combine.
Step 4
Add enough water to a large saucepan or deep frying pan to reach a depth of 5cm and bring to a simmer over medium heat. Carefully crack 1 egg into a cup. Slide into water. Quickly repeat with remaining eggs. Poach gently for 3 mins for runny yolks or until cooked to your liking.
Step 5
Toss tomatoes, spinach, kale or rocket and extra virgin olive oil through the pasta mixture. Divide among bowls. Lift eggs from the water with a slotted spoon, 1 at a time, and let drain. Place on top. Season with pepper and top with parmesan.