Ingredients
Scale
- Leftover ham bone
- 16 oz Gemelli pasta
- One bunch of asparagus
- 2 red bell peppers, thinly sliced
- 2 cups Randall Great Northern Beans, drained and rinsed
- 2 tbsp + 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 425 degrees
- Remove the ham left on the bone with a sharp knife and set aside
- On a large baking sheet, toss the bell pepper slices and asparagus with two tablespoons of olive oil. Season with salt and pepper and roast for 10-15 minutes, stirring once halfway through
- Boil the pasta in a large pot with salted water until cooked, about 10 minutes. Drain and add to a large bowl along with the ham and beans
- Make the dressing by whisking half a cup of olive oil, red wine vinegar, salt, pepper, parsley and lemon juice together
- When vegetables have cooled to the touch, chop into smaller pieces and add to the bowl with the pasta, ham and beans. Pour the dressing on top and stir together. Serve warm or refrigerate and serve cold