Ham Linguine Florentine

Do you have a ton of leftover ham from Easter?

Try this:

Ham Linguine Florentine
Recipe from Lyn Denna

1/2 c. slivered almonds
3/4 lb. ham
1 1/2 c. sliced mushrooms (I left these out)
1/2 c. snipped parsley
3/4 c. chopped onion
3 Tbsp. Dijon mustard
3 Tbsp. butter
8-10 oz. linguine (I used whole wheat)
3 Tbsp. olive oil
4 oz. spinach, chopped
6 Tbsp. flour
3/4 tsp. dried thyme, crushed
1 can beef broth
1 can evaporated milk

Brown almonds and set aside.
Saute onions and mushrooms in oil and butter under tender.
Stir in flour and thyme.
Add broth and milk together and cook over medium heat, stirring occasionally, until thick and bubbly.
Cook for 1 minute longer, stirring.
Add 1/4 c. almonds, the ham, parsley and mustard, and cook until heated through.
Add the cooked linguine and toss to coat.
Arrange spinach on individual plates, and top with linguine mixture.
Sprinkle with remaining almonds.