Pasta + Leftovers = Dinner

First the leftovers:

12 oz bag of green beans

about 1 & 1/2 cups of diced ham (optional)

15oz container of whole milk ricotta

roasted garlic cloves (about 6)

1/4 -1/2 cup of  “half & half ”

2 large sprigs of fresh thyme leaves

1/2 cup +/- of grated parmesan

1 tablespoon butter

1 tablespoon olive oil

salt and pepper

Now the pasta:

1/2 of a 16oz box/bag of rigatoni

The method:

Cook the pasta to al dente and drain. Melt the butter and olive oil into a large saute pan and add the green beans.(It is good if they are a little damp from rinsing first) I like mine on the crisp side but if you don’t, you can blanch or micro-steam them first before sauteing. Cover for the first minute or two to really cook/steam the beans, but then uncover to actually saute. After a few minutes add the ham, garlic, thyme, ricotta. Toss.  Add the half & half and let the sauce reduce a few minutes on med-high heat. Add the warm, cooked pasta and toss to coat. Add the parmesan – more or less to your taste- and toss to coat. Salt and pepper to taste.

Serve!

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7 comments on “Pasta + Leftovers = Dinner

  1. I love pasta! And your pasta with flavors of thyme and ricotta are just too good!! 🙂

  2. I only wish my leftovers looked this good Carol!

    yum

    kelley ; 0 )

  3. […] my last post was really an ode to Ricotta. The pasta was really just an excuse to eat more Ricotta. The green […]

  4. Karen says:

    My husband’s favorite accompaniment to pasta is ricotta. You always have a way of taking what you have and turning it into a great meal.

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