2-3-18 Gemelli with ham

There was just enough leftover baked ham in the fridge to use for tonight’s pasta.

INGREDIENTS:

1.     Gemelli pasta

2.     Baked ham coarsely chopped

3.     Sundried tomatoes chopped

4.     Olive oil

5.     Butter

6.     Carrots

7.     Celery

8.     Dried tarragon

9.     Garlic

10. Leeks

11. Sweet Vermouth

12. Chicken Broth

13. Red pepper flakes

PROCESS:

 Cook the Leek, carrots, and parsley in olive oil until soft, add the garlic and sundried tomatoes and continue cooking. About 5 minutes later add the tarragon and chicken broth and continue cooking while waiting for the pasta. When the broth cooks down add some wine.  Add the past and some pasta water and cook for another 1-2 minutes before serving.

COMMENTS:

Wow, this was good, a unique flavor that we really enjoyed. It was worth taking the time to write this up and post.

7-3-17 Pasta with ham and peas

Patience came home from work with a large BBQ’ed ham that obviously came from heaven…or Kiwanis.  It took every bit of self-restraint I could muster not to devour it all when we liberated it from its tin foil.  And I knew immediately what we would be eating tonight.

INGREDIENTS:

1.     Pasta

2.     Frozen peas

3.     Ham

4.     Olive oil

5.     Chicken broth

6.     Garlic and shallots

7.     Fresh basil and tarragon finely chopped

8.     White wine

PROCESS:

While the pasta is cooking, sauté the shallots and garlic in olive oil then add the ham and frozen peas, plus about ¼ cup of chicken broth. Cook for several minutes then add the herbs, wine, and chicken broth and simmer over low heat.

When the pasta is ready, add it to the pan with the sauce and mix well.  Simmer for another few minutes before serving with grated Grana Padana or Parmigiano cheese.

COMMENTS:

OMG this was delicious.  Everything works together, especially the fresh tarragon and the ham.