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pesto is easy to make and a delicious and easy pasta addition.
Ingredients:
* 1 pound spaghetti or linguine
* 8 ounces diced ham
* 2 teaspoons olive oil or butter
* 1 cup frozen petite green peas, thawed or lightly cooked
* 3/4 cup packed torn basil leaves
* 1/4 cup fresh shredded Parmesan cheese, plus more for serving
* 2 cloves garlic, minced
* 5 tablespoons extra virgin olive oil
* 1/4 cup walnuts, optional
* salt and freshly ground black pepper, to taste
Preparation:
Cook spaghetti or linguine following package directions. Drain and rinse with hot water.
Meanwhile, in a small skillet, brown the ham in a few teaspoons of olive oil or butter.
Meanwhile, for pesto, combine in a food processor the peas, basil, Parmesan cheese, garlic, and
walnuts, if using. Run the food processor, adding olive oil a little at a time. Taste and add salt and
pepper, as needed.
Toss the ham and pesto with the hot pasta. Serve with more Parmesan cheese.
Serves 6.
Glazed English Peas with Carrots
Carrots and English peas are glazed with a mixture of butter, brown sugar, and lemon juice.
INGREDIENTS:
* 1 cup thinly sliced carrots
* 1 pound fresh sugar snap peas, trimmed, or frozen thawed
* 3 tablespoons butter
* 1/3 cup light brown sugar, packed
* 1 tablespoon lemon juice
* salt and pepper, to taste
PREPARATION:
In a medium saucepan, combine carrots with butter, brown sugar, and lemon juice. Bring to a boil over
medium heat. Reduce heat to medium-low and continue cooking, stirring frequently, until carrots are
just tender, about 15 to 20 minutes. Add sugar snap peas. Continue cooking, stirring frequently, until
peas are tender. Add salt and pepper, to taste.
Serves 6.
Ingredients:
* 1 pound spaghetti or linguine
* 8 ounces diced ham
* 2 teaspoons olive oil or butter
* 1 cup frozen petite green peas, thawed or lightly cooked
* 3/4 cup packed torn basil leaves
* 1/4 cup fresh shredded Parmesan cheese, plus more for serving
* 2 cloves garlic, minced
* 5 tablespoons extra virgin olive oil
* 1/4 cup walnuts, optional
* salt and freshly ground black pepper, to taste
Preparation:
Cook spaghetti or linguine following package directions. Drain and rinse with hot water.
Meanwhile, in a small skillet, brown the ham in a few teaspoons of olive oil or butter.
Meanwhile, for pesto, combine in a food processor the peas, basil, Parmesan cheese, garlic, and
walnuts, if using. Run the food processor, adding olive oil a little at a time. Taste and add salt and
pepper, as needed.
Toss the ham and pesto with the hot pasta. Serve with more Parmesan cheese.
Serves 6.
Glazed English Peas with Carrots
Carrots and English peas are glazed with a mixture of butter, brown sugar, and lemon juice.
INGREDIENTS:
* 1 cup thinly sliced carrots
* 1 pound fresh sugar snap peas, trimmed, or frozen thawed
* 3 tablespoons butter
* 1/3 cup light brown sugar, packed
* 1 tablespoon lemon juice
* salt and pepper, to taste
PREPARATION:
In a medium saucepan, combine carrots with butter, brown sugar, and lemon juice. Bring to a boil over
medium heat. Reduce heat to medium-low and continue cooking, stirring frequently, until carrots are
just tender, about 15 to 20 minutes. Add sugar snap peas. Continue cooking, stirring frequently, until
peas are tender. Add salt and pepper, to taste.
Serves 6.