Ingredients
✓ 7 oz La Moderna® Elbow Pasta
✓ ¾ cup sour cream (approx. 6 oz)
✓ 158 g diced pork ham (approx. 1 cup)
✓ ¾ cup pineapple (fresh or canned, chopped into small pieces)
✓ ¾ chicken bouillon cube (or 1 tsp powder)
✓ Salt and pepper to taste
✓ Chopped fresh parsley (to taste)
✓ Lime juice (optional)
✓ American parmesan cheese to taste
4 Portions
30 min
Preparations
Cook the pasta:
Boil salted water in a large pot. Cook 7 oz of elbow pasta according to package instructions until al dente. Drain and rinse under cold water.
Mix the ingredients:
In a large bowl, combine cold elbow pasta, ham, and pineapple. Mix well.
Add the cream:
Add sour cream and stir until everything is well coated. If the mix is too thick, add a bit of milk or more cream to reach the desired consistency.
Season:
Add salt, bouillon, and pepper to taste. For a fresh twist, add a splash of lime juice if desired.
Refrigerate:
Cover with plastic wrap and chill for at least 30 minutes.
Serve:
Serve in bowls and garnish with chopped parsley and a sprinkle of parmesan cheese if desired.
