Whole Wheat Rotini with Smoked Ham and Peas

Begin by mixing a cooling medley of ruby red grapefruit juice and Bombay Sapphire gin. Stir with ice and sip 5 minutes before proceeding.

Open a 1-lb. bag of whole wheat rotini and boil in salted water for 8 minutes. Drain without rinsing and set aside.

Saute in 2-3 T. olive oil 1 chopped onion and 1/2 lb. cubed smoked ham. Salt will not be required but season with plenty of freshly ground black pepper, cayenne pepper, thyme and chopped basil leaves.

After 10 minutes lower heat and stir in 4 T. or so sour cream.

Add pasta to skillet with ham, toss all together well and add 1/2 package frozen petit peas. Season to taste.

Serve with an herb salad of romaine, mint leaves and flat leaf parsley.