Creamy Pesto Pasta

1 box/bag dried tri-color rotini or spiral shaped pasta
1 bag of frozen broccoli, cauliflower and carrot medley
12 oz. can of Evaporated Milk
2 C shredded Monterey Jack Cheese
3 Tbsp jarred or refrigerated pesto with basil
1/4 tsp ground black pepper
OPTIONAL - 2 C cooked ham cut into 1/2 in. pieces

Cook pasta according to package adding frozen veggies last two minutes of boiling time. Drain

While the pasta is cooking, combine evaporated milk, cheese, pepper and pesto to a sauce pan and cook over medium low heat until cheese is melted.

Pour cheese sauce over pasta and veggies. (This is when you will add the ham if wanted).