Enjoy the pasta warm or cold, preferably outdoors with a glass of rosé.

Adapted from de-ma-cuisine.com.

from Rachel Oberg, GB Guido’s Produce Team Member & Dinner Specialist

Serves 4

Half of a 17.6 ounce bag Conchiglie Naif (shells) pasta
1 cup peas (fresh or frozen)
½ Tablespoon fresh thyme
½ pound cooked and chopped ham
1 bunch chopped chard (stems removed – save them to pickle)
½ cup reserved pasta water
5 ounces ricotta cheese
1 tablespoon lemon juice
Salt, to taste
Freshly ground pepper, to taste
For topping: grated parmesan cheese, chopped basil

Cook the pasta in salted water. Reserve ½ cup of starchy pasta water before draining the pasta.
While the pasta cooks, heat a skillet over medium and add the peas, thyme, and ham. Cook, tossing occasionally with tongs, until the ham is heated through, 5-6 minutes. Add the chard and reserved pasta water and toss until it has wilted down, about 2 minutes. Remove from the heat. Toss the cooked pasta with ricotta, lemon juice, salt, and pepper. Taste and adjust seasonings if needed.
Serve the pasta topped with the ham and chard mixture, and some parmesan and basil.

Serve the pasta with a spigarello salad and a glass of rosé. Finish off the meal with a piece of pie.