Ham Linguine Recipes

LINGUINE WITH MUSHROOMS & HAM

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
• In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.

LINGUINE WITH HAM & SWISS CHEESE

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a large bowl, combine the ham, soup, 2 cups cheese, sour cream, onion, green pepper and butter. Add the pasta; toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 15-20 minutes longer.

WALNUT HAM LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in oil for 1 minute. Add walnuts; saute for 2 minutes longer. Stir in ham; cook 2 minutes or until heated through. , Drain pasta. Add to ham mixture; toss to coat. Sprinkle with Parmesan and parsley.

LINGUINE WITH HAM

Steps:

• In a 6-quart Dutch oven, cook linguines according to package directions.
• Drain, return to Dutch oven.
• Add butter, ham, and mushrooms.
• In a small bowl combine whipping cream and egg yolks; beat well.
• Slowly stir the egg mixture into the linguine, mixing well.
• Add 1/4 of the grated Parmesan cheese.
• Cook over medium heat until thickened, stirring gently.
• Spoon onto individual serving plates.
• Sprinkle with the remaining Parmesan cheese.

COOK'S HAM LINGUINE

Steps:

• 1. While the pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat. When the pan begins to smoke, sauté the garlic for one minute. Add the ham and continue to sauté until the ham begins to brown. Finally, add the capers and the peas, sauté for one more minute.
• 2. While the skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper, and 2 more tablespoons of olive oil. Sauté for 1-2 minutes to let the flavors combine. Remove from heat and toss with herbs. Serve immediately.

HAM LINGUINE

Steps:

• Cook pasta as directed.
• While the pasta is boiling, heat 2 tbsp olive oil in non-stick skillet over medium high heat. When the pan begins to smoke, saute the garlic for 1 minute. Add the ham and continue to saute until ham begins to brown. Finally, add the capers and the peas, saute for one more minute.
• While the skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper and 2 more tbsp olive oil. Saute for 1 to 2 minutes to let the flavors combine. Remove from heat and toss with herbs.

CREAMY LINGUINE WITH HAM, LEMON & BASIL

Steps:

• Cook the linguine. Meanwhile, tear the ham into small pieces and fry in the olive oil until golden and crisp.
• Drain the pasta, reserving a little of the cooking water, then return to the pan. Tip in the cooked ham. Mix together the lemon juice, egg yolks and crème fraîche, then add this to the pan along with the basil and Parmesan. Mix in with tongs, adding a little of the cooking water, if needed, to make a creamy sauce that coats the pasta. Serve with extra Parmesan grated over the top, if you like.

LEMON LINGUINE WITH HAM

Steps:

• Cook pasta following pack instructions, adding the peas for the final 2 mins of cooking.
• Drain the pasta well and return to the pan. Stir in the crème fraîche, lemon zest and juice, then season. Serve with the ham strips scattered over.

LINGUINE WITH HAM

Steps:

• Cut the ham into thin strips, each about 2 inches long. There should be about 2 cups.
• Drop the tomatoes into boiling water and let stand 10 seconds. Drain. Peel and core tomatoes, cut crosswise in half, remove seeds and dice into 1/2-inch cubes. There should be about 2 cups.
• Slice mushrooms thin. There should be about 3 cups.
• If fresh peas are used, cook in boiling water to cover for 30 seconds or longer, depending on size and age. If frozen, put in sieve and run under hot water from faucet. Drain.
• Heat oil in skillet and add the mushrooms. Cook, stirring often, about 2 minutes.
• Add garlic, tomatoes and ham and stir to blend. Cook over high heat about 2 minutes. Add peas, salt and pepper and stir.
• Add cream and basil leaves. Bring to boil.
• Bring three quarts of water to boil and add salt to taste. Drop in pasta and cook until tender, 3 minutes or to desired doneness.
• Put egg in large, warm mixing bowl. Drain noodles and add to egg. Add hot sauce and toss. Serve with grated cheese.

ONE-POT HAM AND VEGGIE PASTA

Steps:

• Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
• Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
• Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.