Linguine With Ham Peas And Mushrooms
|Olive oil||2 Tablespoon|
|Scallions with tops||4 , thinly sliced|
|Garlic||3 Clove (15 gm), minced|
|Mushrooms||8 Ounce, thinly sliced|
|Baked ham/Boiled ham||4 Ounce, cut into matchstick strips|
|Frozen green peas||1 1⁄4 Cup (20 tbs), thawed and drained|
|Basic chicken stock/Canned chicken broth||1 1⁄2 Cup (24 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Cook the linguine according to package directions.
Meanwhile, heat 1 tablespoon of the oil in a deep 12-inch skillet over moderate heat for 1 minute.
Add the scallions and garlic and saute for 3 minutes.
Add the mushrooms and the remaining oil and saute 3 minutes longer.
Add the ham and saute, stirring, for 1 minute.
Add the peas, stock, and pepper, raise the heat to high, and boil, uncovered, for 3 minutes or until the liquid is slightly reduced.
Remove from the heat and swirl in the butter.
Drain the linguine and add to the skillet along with the cheese and toss lightly.