 | | Linguine With Ham |
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1/2 lb.leftover diced ham
2 red, ripe tomatoes (optional; or use as garnish even)
1/2 lb. mushrooms
1 1/2 c. peas
1/4 c. olive oil
1 tbsp. minced garlic
Salt (optional) and pepper
1/2 c. heavy cream (or evaporated skim milk)
12 leaves fresh basil (or dried)
3/4 lb. egg-type noodles (linguine or fettucini)
Grated Parmesan cheese for serving
1 well beaten egg (optional) |
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| Instructions |
| Chop ham into small slices or pieces (about 2 cups). Peel and core fresh tomatoes (or use canned stewed) and chop (2 cups). Thinly slice mushrooms (3 cups). Frozen peas should be rinsed under hot water and drained. Put water on to boil for pasta. Now you're ready to begin: heat oil in skillet and add mushrooms. Cook, stirring often, about 2 minutes. Add peas, salt and pepper to taste. Add cream (evaporated skim milk), tomatoes and basil; stir. Bring to a boil. Meanwhile, cook pasta about 3 minutes or to desired doneness. Drain well. (If you prefer, at this point you may put the egg.) In a large, warmed mixing bowl, add the noodles and the hot sauce and toss. Serve with grated Parmesan cheese and garlic bread. A tossed green salad completes this meal. 4-6 servings.
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