Yesterday I paid a visit to Walter and Hannah, Ann Arbor’s adorable artisan sausage makers at Biercamp. A quick look around and before I could say, “yes!”, a new 3in3* recipe idea was born.  Biercamp’s Canadian Bacon is fully cooked, so I had them slice it as thin as possible.  Cauliflower has been my featured vegetable of the week and I figured it would look beautiful with Spinach Fettuccine.  Cooking the cauliflower right along with the pasta is one of my tricks to making healthy dishes quickly. I then tossed the hot pasta and cauliflower in a bowl with a little of the reserved cooking water, a splash of olive oil, the ham and Parmesan cheese. It was really, really good.