| 1 box | Piccolini® Mini Penne |
| 2 tablespoons | extra virgin olive oil |
| 3 tablespoons | shallot, minced |
| 1 cup | ham, julienne |
| 8-½ ounces | artichoke hearts |
| ½ cup | milk |
| to taste | salt |
| to taste | freshly ground black pepper |
HEAT oil and shallots in a medium skillet over medium heat. Sauté for 2 minutes until the shallots are slightly translucent.
ADD the ham and continue to cook for another 2 minutes
ADD the artichokes and sauté for 2 more minutes.
Meanwhile COOK the Piccolini Mini Penne according to the package directions.
ADD the milk, salt and pepper. Bring to a simmer and continue for 5 minutes. Move 1/3 of the sauce mixture to a blender and puree for two minutes, return to the pan.
DRAIN and toss the pasta with the sauce. Re-season the pasta if needed and serve