Pasta with Heirloom Tomatoes, Goat Cheese, 

and Basil

Fixings 

12 ounces uncooked cavatappi pasta 

3 tablespoons olive oil, isolated 

4 ounces nation ham, meagerly cut 

1/2 pounds legacy tomatoes, hacked 

4 glasses approximately pressed arugula 

1 glass disintegrated goat cheddar 

15 crisp basil leaves, cut into thin strips 

3 tablespoons slashed new level leaf parsley 

1/2 teaspoon dried squashed red pepper 

Herb Vinaigrette 

Fit salt 

Naturally ground dark pepper 

Step by step instructions to Make It 

Plan pasta as per bundle headings for still somewhat firm. Hurl together pasta and 1 Tbsp. olive oil in an expansive bowl. 

Cook ham in staying hot olive oil in a skillet over medium-high warmth 1 minute on each side or until firm. Deplete on paper towels. Break ham into little pieces. 

Include tomatoes, next 5 fixings, and 6 Tbsp. vinaigrette to pasta; hurl delicately. Add salt and pepper to taste; beat with ham. Just before serving, blend in residual vinaigrette. 

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