Ham & Egg Spaghetti Scramble

• 12 oz Heartland Gluten Free Spaghetti
• 2 cups frozen peas
• 5 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1 Tbsp canola oil
• 1 garlic clove, minced
• 4 oz deli ham, thinly sliced
• Freshly ground black pepper

1. Cook pasta according to package directions, adding peas during final 1 minute of cooking, drain.
2. Meanwhile, beat the eggs; stir in cheese and salt.
3. In a small skillet heat the oil over medium-high heat; add garlic.
4. Cook, stirring, about 1 minute; stir in ham and toss to heat thoroughly.
5. Return drained spaghetti to pasta cooking pot over medium heat; add garlic and ham and toss well.
6. Pour in egg mixture and stir quickly until eggs are scrambled.
7. Garnish with fresh pepper to taste.

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