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Penne with Toasted Georgia Pecans, Ham, Arugula & Tarragon

Pecans-shell-group

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4
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INGREDIENTS

2 tsp. olive oil
1/4 tsp. garlic, peeled and chopped fine
6 oz. baked ham, diced 1/4"
2 cups heavy cream
4 oz. grated Parmesan
1/2 cup arugula, jullienned (can substitute spinach)
4 cups penne pasta
1/4 cup toasted Georgia pecans
1 tsp. chopped fresh tarragon
Salt, to taste
Pepper, to taste

INSTRUCTIONS

  1. 1
    Heat medium sauté pan, until medium hot. Add olive oil and continue over medium heat adding garlic and ham. Saute for about one minute, being careful not to brown garlic. Add cream, parmesan and reduce until slightly thickened. Add arugula and pasta. Toss until well combined. Taste, season and place in serving dish. Garnish with tarragon and pecans.

notes

Marty Blitz

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preparation methods
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cuisines North & South American
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