Friday, April 9, 2010

Pasta with Ham and Peas

This recipe is a fast favorite. It's great if you have leftover ham or leftover pasta.

8 oz. uncooked pasta--we like bowties, or "butterflies" if you ask Addie
2 T butter, give or take
1 T olive oil, or so
2-3 cloves garlic, minced (and by minced, I mean use a garlic press on it. Who really wants to mince garlic, besides the Pioneer Woman?)
8 oz. ham cut into 1/2 to 1 inch pieces
8 oz. frozen peas, and/or french cut green beans
2-3 T lemon juice
zest of one lemon
1 T fresh basil or parsley, minced

Bring med pot of water to boil, season with salt and add pasta. While pasta is cooking, melt butter and olive oil in large saute pan over med. high heat. Add garlic and cook for about 30 seconds, until garlic is fragrant but not brown. Add ham and cook and stir until heated through and slightly browned. Stir in frozen vegetables and cook until thawed. The pasta should be about done by this point. Drain cooked pasta and add to pan with ham and veggies (or add your leftover cooked pasta and heat through). Add basil, lemon zest and juice to taste. Season with salt and pepper to taste. At this point you can either stir in the Parmesan, or sprinkle it over individual servings. Very simple, very fast and very tasty.

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