Pasta, Creamy Pesto Garden

By moddie2bert

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 Milk
• 2 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

Details

Servings 10

Preparation

Step 1

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.