Muffuletta Pasta

• 1 package (16 ounces) bow tie pasta
• 1 bunch green onions, chopped
• 2 teaspoons plus 1/4 cup butter, divided
• 1 tablespoon minced garlic
• 1 package (16 ounces) cubed fully cooked ham
• 1 jar (12.36 ounces) tapenade or ripe olive bruschetta topping, drained
• 1 package (3-1/2 ounces) sliced pepperoni
• 1 cup heavy whipping cream
• 2 cups shredded Italian cheese blend

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute onions in 2 teaspoons butter until tender. Add garlic; cook 1 minute longer. Add the ham, tapenade and pepperoni; saute 2 minutes longer.
2. Cube remaining butter; stir butter and cream into skillet. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3 minutes.
3. Drain pasta; toss with ham mixture. Sprinkle with cheese.

pasta, green onions, butter, garlic, ham, tapenade, pepperoni, heavy whipping cream, italian cheese blend

Taken from www.tasteofhome.com/recipes/muffuletta-pasta/ (may not work)