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Categories:Viewed: 21 - Published at: 5 years ago
Ingredients
- 8 oz. mostaccioli or corkscrew pasta
- 8 oz. leftover pork roast (from previous recipe)
- 1 large tomato, seeded and chopped
- 2 c. fresh snap peas
- 1 2/3 c. thyme mushroom sauce (from previous recipe)
- Parmesan cheese
Method
- Cook pasta, adding snap peas last 1 minute.
- Drain.
- Warm sauce and pork, add water if too thick.
- Add to pasta and peas; add tomato and toss.
- Sprinkle with cheese.