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Sandwich of the Week

Pesto Pasta with Ham & Provolone

Ingredients

1 box /12 oz. dry tri-color rotini or spiral shaped pasta about 3 1/2 cups
1 bag/16 oz. frozen broccoli, cauliflower and carrot medley
1 can/12 oz. evaporated milk
8oz. thinly sliced Dietz & Watson Provolone Cheese cut into strips
3 tablespoons jarred or refrigerated pesto
**try Roland pesto
1/4 teaspoon ground black pepper
2 cups Dietz & Watson Black Forest 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. 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.

Half Muffalatta
4.99 w/key

Try our version of the sandwich made famous in New Orleans. Premium ham, hard salami, melted provolone cheese & olive salad mix are served up on toasty sesame muffelatta bread.

4.99 w/key
Full Service Deli
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The Colony
4901 SH 121

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Page generated on: Sat Apr 19 13:01:45 CDT 2014