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Black Forest Ham Spaghetti with Broccoli Pesto | Boar’s Head


  • 1 lb Whole wheat spaghetti

  • 2 cups Shaved broccoli tops

  • 1 tbsp Extra virgin olive oil

  • Fresno chiles minced

  • Anchovy minced

  • Salt to taste

  • Black pepper to taste

  • 1 cup Boar’s Head Smoked Black Forest Ham diced

  • 1 cup English peas blanched

  • 1 lemon Lemon juice 1 lemon Lemon zest

  • ¼ cup Boar’s Head Grated Parmesan Cheese


  1. Heat a large pot of salted water on high.

  2. Once water is up to rolling boil, add pasta and cook until noodles are al dente.

  3. Strain and reserve.

  4. Very finely shave the tips of broccoli off each head so product resembles cous cous.

  5. Place sauté pan on burner and bring up to medium heat.

  6. Add 1 tablespoon of extra virgin olive oil to pan.

  7. Once oil is heated, add broccoli and sauté one or two minutes until it becomes vibrant green.

  8. Add in chiles, anchovy, salt and pepper.

  9. Cook for one minute.

  10. Toss in cooked pasta, ham and peas.

  11. Coat with pesto and add lemon juice and zest.

  12. Remove from heat and plate.

  13. Top with freshly grated Parmesan cheese.

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