Linguine With Smoked Ham And Herb Butter
|Garlic||3 Clove (15 gm)|
|Fresh basil leaves/2 teaspoons dried basil||1⁄4 Cup (4 tbs), packed|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Yellow squash||1 Medium|
|Smoked ham||1⁄2 Pound, unsliced|
|Olive oil/Other vegetable oil||1 Tablespoon|
|Frozen peas||1 Cup (16 tbs), thawed|
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.