Pesto Salad With Smoked Ham And Penne Recipes

SMOKED HAM AND PENNE PASTA SALAD

Steps:

• In a large bowl, toss together pasta, ham, and onions; season with salt and pepper.
• In a small bowl, combine mayonnaise and mustard.
• Fold into pasta.

CREAMY HAM AND PENNE PASTA

Steps:

• 1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
• 2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.

PENNE WITH PESTO

Steps:

• Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
• Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
• Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
• Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts

PESTO SALAD WITH SMOKED HAM AND PENNE

Steps:

• Assemble all ingredients in a large salad bowl and toss. Have "extra" balsimic on the side, should your guests like even more I like to serve this with a nice artisan bread and a chilled Chardonnay

PESTO ROSSO PENNE SALAD

Steps:

• Cook the penne according to the directions on the package, or using your own creative method.
• Rinse the penne with cold water, making sure that you drain them as well as possible without making them fly through your kitchen.
• Add one tablespoon of olive oil to the pasta.
• Slice the eggplant and place the slices in a colander, sprinkling coarse sea salt (coarse is important so it doesn't penetrate too much, but it could be rock salt, sea salt or carboard box salt, it's all good as long as it's not sugar) in between the layers.
• Place a dinner plate on top of the eggplants and pile heavy objects on top of it (cans of tomatoes, a pile of smaller plate, your youngest offspring, etc.).
• Meanwhile, cut the bell peppers in half, seed them, brush with olive oil, place on broiler pan and broil 4 inches from heat source for 15-20 minutes or until the skin has turned black. Breathe inches
• As soon as you get them out of the oven place them in a paper bag, close bag by folding, twisting or stapling the top end of it and let rest while you get back to the eggplants.
• Rinse the slices of eggplant quickly and place them on a tea towel.
• Once all the slices are rinsed place another tea towel on them and extract as much water as you can without hurting your back.
• Brush a broiler pan (or any pan actually) with olive oil and place the eggplant slices on it, moving them around a bit so the bottom is coated in oil.
• Turn them over and repeat the previous step so both sides of the slices are coated with a bit of oil.
• Broil each side for approximately 10 minutes 4 inches from the heat source or until they turn a glorious golden.
• While the eggplants are elegantly cooling on the counter, take the peppers out of the bag and take the skin off (it should come off as easily as -- well, you know what I mean.).
• Slice the peppers and the eggplants in strips approximately half an inch wide.
• Roll up the ham slices in a tight little log and then cut in half an inch wide strips. Adjust the width of the eggplants strips that are too wide compared to the ham.
• Mix penne, peppers, eggplants and ham in a large bowl.
• Add 2 tablespoon of olive oil and mix well.
• Add the bocconcinis and the pesto, mixing well.
• Add the balsamic vinegar and give this little bugger one last toss.
• Garnish each plate with cherry tomatoes.
• Share with your favorite people and enjoy!