Ham, Spinach and Mushroom Pasta with Walnut Pesto

By Tufgrlz

Ingredients

• 1 lb. whole wheat penne pasta
• 1/4 cup plus 2 Tbs. EVOO
• 8 oz. boneless ham steak, cut into 1/4 inch cubes
• 2 cups white mushrooms, thinly sliced
• 1 (6 oz) bag baby spinach
• 3 cloves garlic
• 1 cup walnut pieces, toasted
• 1/2 cup coarselychopped parsley
• grated peel and juice of a 1/2 lemon
• salt and pepper

Preparation

Step 1

In a large pot of boiling, salted water, cook the pasta until al dente, about 12 minutes. Drain, reserving 1 cup of the pasta cooking water, and return the pasta to the pot.

Meanwhile, in a large skillet, heat 2 Tbs. olive oil over high heat. Add the ham and cook, stirring, until golden, about 3 minutes. Push the ham to the side, add teh mushrooms and cook, stirring, until lightly colored, about 5 minutes. Stir in the spinach and cook until wilted, about 1 minute.

Using a small food processor, mince the garlic. Add the walnuts, parsely and lemon peel and process until finely chopped. With the machine on, add the lemon juice and remaining 1/4 cup olive oil; season with salt and pepper. Process to form a paste.

Add the walnut pesto and 1/2 cup of the reserved pasta water to the pasta; toss to coat thoroughly. Stir in the ham mixture, adding more pasta water if needed; season with salt and pepper.