Linguine With Smoked Ham And Herb Butter Recipe
Here is a well sought after recipe of Linguine With Smoked Ham And Herb Butter. It is served as a delicious Main Dish. It is an Italian kitchen invention. It is always prepared with Pasta as the most essential ingredient. Is it you or the aroma of Linguine With Smoked Ham And Herb Butter that you happen to be making that has dragged me in the direction of the kitchen?, were my partner's words.
Ingredients
3 cloves garlic
2 medium onions
1/4 cup (packed) fresh basil leaves or 2 teaspoons dried
1/4 cup chopped parsley (optional)
3 medium carrots
1 medium yellow squash
1/2 pound smoked ham, unsliced
3/4 pound linguine or spaghetti
4 tablespoons butter
1 tablespoon olive or other vegetable oil
2 teaspoons oregano
1 cup frozen peas, thawed
1/4 teaspoon pepper
Directions
1 Bring a large pot of water to a boil.
2 Meanwhile, in a food processor, mince the garlic. Add the onions and coarsely chop; set aside. In the same work bowl, mince the fresh basil and parsley (if using); set aside.
3 Cut the carrots and squash into thin slices. Cut the ham into 1/2 inch cubes.
4 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
5 Meanwhile, in a large skillet, warm 2 tablespoons of the butter over medium-high heat until it is melted. Add the garlic-onion mixture and stir-fry until the onion begins to brown, about 3 minutes.
6 Add the remaining 2 tablespoons butter, the olive oil, carrots, squash, basil, parsley and oregano. Cook, stirring, until the vegetables are almost tender, about 4 minutes.
7 Add the ham and peas, and cook, stirring, until the ham and peas are heated through and the vegetables are tender. Stir in the pepper.
8 Drain the pasta and toss with the ham and vegetable mixture.
2 Meanwhile, in a food processor, mince the garlic. Add the onions and coarsely chop; set aside. In the same work bowl, mince the fresh basil and parsley (if using); set aside.
3 Cut the carrots and squash into thin slices. Cut the ham into 1/2 inch cubes.
4 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
5 Meanwhile, in a large skillet, warm 2 tablespoons of the butter over medium-high heat until it is melted. Add the garlic-onion mixture and stir-fry until the onion begins to brown, about 3 minutes.
6 Add the remaining 2 tablespoons butter, the olive oil, carrots, squash, basil, parsley and oregano. Cook, stirring, until the vegetables are almost tender, about 4 minutes.
7 Add the ham and peas, and cook, stirring, until the ham and peas are heated through and the vegetables are tender. Stir in the pepper.
8 Drain the pasta and toss with the ham and vegetable mixture.
