Ingredients
✓ 7 oz La Moderna® Elbow Pasta
✓ ¾ cup sour cream (about 6 oz)
✓ 158 g diced pork ham (about 1 cup)
✓ ¾ cup pineapple (fresh or canned, chopped into small pieces)
✓ ¾ chicken bouillon cube (or 1 tsp bouillon powder)
✓ Salt and pepper, to taste
✓ Chopped fresh parsley, to taste
✓ Lime juice (optional)
✓ Grated American Parmesan cheese, to taste.
4 Servings
30 min
Preparations
Cook the pasta:
Bring salted water to a boil in a large pot. Cook 7 oz (200 g) of elbow pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Mix the ingredients:
In a large bowl, combine the cooled pasta with the diced ham and pineapple. Mix gently to combine.
Add the cream:
Stir in the sour cream until the pasta and other ingredients are well coated. If the mixture is too thick, add a little milk or extra cream to reach the desired consistency.
Season:
Add salt, bouillon, and black pepper to taste. For a fresh twist, add a splash of lime juice, if desired.
Refrigerate:
Cover the bowl with plastic wrap and chill for at least 30 minutes to allow the flavors to meld.
Serve:
Serve in bowls, garnished with chopped parsley and a sprinkle of grated Parmesan cheese, if desired.
