 | | Directions | - Cook pasta according to package directions.
- Meanwhile, combine yogurt, chives, salt and pepper in large bowl. Add peas, ham, onions and celery; mix lightly.
- Drain pasta. Add to yogurt mixture; toss gently to coat. Serve warm.
|
|
|
| Ingredients | | - |  | 2 cups cubed leftover Cook's® Bone-in Ham (i inch) |
| - | | 1 package (16 ounces) dry small shell pasta |
| - | | 1 cup plain low-fat yogurt |
| - | | 4 fresh chives, thinly sliced |
| - | | 1/4 teaspoon salt |
| - | | 1/8 teaspoon ground black pepper |
| - | | 1 package (10 ounces) frozen peas, thawed |
| - | | 3 green onions, finely chopped |
| - | | 1/2 cup finely chopped celery |
| |
| |
