Leftover Ham Recipes | Orecchiette, pesto asparagus, ham & egg

Ingredients

• Asparagus Pesto:
• 3 garlic cloves
• 500g asparagus - snap the bottoms off as they are tough
• 140g pinenuts toasted
• 75g spinach leaves
• 150g grated parmesan + extra for garnish
• 1 small lemon zested and juiced
• 1/2 cup olive oil
• Sourdough breadcrumbs:
• olive oil
• 3 slices of sourdough - a few days old is ideal
• 500g orecchiette pasta or pasta shells
• 4 eggs