This unusual sauce looks like pesto but tastes very different. Again, other greens will work here.

1 bunch spinach, washed, (stemmed)
2 c cubed ham
1 T fresh rosemary
1/4 t grated nutmeg
1 T Dijon mustard
1/2 c broth, plus more if needed (or use some of the steaming liquid)
12 oz pasta (3 c dry)
grated Parmesan, Romano or other cheese, optional

1. Bring a pot of water to the boil for the pasta. Steam or quickly saute the spinach. Drain.

2. Process the spinach, ham, rosemary, nutmeg, and mustard in a food processor for about 30 seconds, until coarsely chopped. Scrape down the sides and continue to process the mixture to a thick, smooth paste. With the motor running, add enough broth so the mixture becomes a thick sauce.

3. Cook the pasta and drain, reserving some of the cooking liquid. Transfer to a serving bowl and toss with the sauce, adding more broth or reserved pasta water if the mixture seems a bit too dry for your liking. Serve immediately, with grated cheese, if you like.