| Hi-- I get this newsletter in my email quite often and this recipe sounded really good....so I just had to try it! It was sooooooooo good and very easy to make...if you don't care for ham, I think cooked chicken would really be good to...or even without any meat. Enjoy! hugs, peg Creamy Pesto Garden Pasta Estimated Times: Preparation - 10 min | Cooking - 15 min | Yields - 6 servings Ingredients 1 box (12 oz.) dry tri-color rotini or spiral shaped pasta 1 bag (16 oz.) frozen broccoli, cauliflower and carrot medley 1 can (12 fl. oz.) NESTLÉ  CARNATION Evaporated Milk2 cups (8-oz. pkg.) shredded Italian cheese blend or Monterey Jack cheese 3 tablespoons jarred or refrigerated pesto with basil 1/4 teaspoon ground black pepper 2 cups (8 oz.) cooked ham, cut into 1/2-inch pieces Directions COOK pasta according to package directions, adding frozen vegetables to boiling pasta water for last 2 minutes of cooking time; drain. Return pasta and vegetables to cooking pot. MEANWHILE, COMBINE evaporated milk, cheese, pesto and black pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat. POUR cheese sauce over pasta and vegetables. Add ham; stir until combined. Recipe source: http://www.verybestbaking.com/recipes/detail.aspx?ID=140247 |