Cut the ham into irregular, thinnish bite sized pieces. The rough texture of the ham really improves this dish, so don't cube it. It takes a little time, but I think it's worth it. Also, don't skip the truffled breadcrumbs: they give this dish an easy elegance and a nice crunch.
I've made this with edamame and linguine, but you can sub in all different kinds of pastas or vegetables: farfalle, rotini, or orecchiette with asparagus, peas, or use broccoli with basil instead of mint. There are lots of options!
Pasta with Ham, Edamame, Mint, and Truffled Breadcrumbs
1 lb dried pasta
2 cups cooked and shelled edamame (or cooked peas, or blanched asparagus pieces)
1 cup ham, cut into ragged bite-sized pieces
1/3 cup breadcrumbs, toasted
1/2 tsp truffle oil
3 TB olive oil
1/2 cup parmiggiano reggiano, finely grated
2 TB fresh mint, chopped, or to taste
salt and (lots of) fresh ground pepper to taste
Start a large pot of salted water to boil. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
Meanwhile, prep the rest of the ingredients: slice ham, cook veggies, grate cheese, mince herbs.
Toast breadcrumbs in a nonstick skillet over low heat. Drizzle with truffle oil when almost done.
Toss pasta with ham, vegetables, olive oil, and a few TB of pasta water. Mix well. Add in cheese, mint, salt and pepper. Toss again. Serve, topping with breadcrumbs.