Linguine With Ham Lemon And Basil Food

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.

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 AND BASIL LINGUINE

Steps:

• Put a large pan of water on to boil. When it is bubbling vigorously, salt it generously then add the linguine. Let it cook at a steady boil for about 8 minutes.
• Put the lemon juice, olive oil and grated parmesan in a warm bowl (warmed under a running tap and then dried) and beat briefly with a small whisk til thick and grainy. Tear up the basil and stir in with a grinding of black pepper.
• Drain the pasta and quickly toss in the lemon and parmesan 'sauce'.

PASTA WITH LEMON AND BASIL

Steps:

• Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water before draining.
• In a serving bowl, whisk together lemon zest, lemon juice, Parmesan cheese, olive oil, salt and pepper. It should form a loose emulsion.
• Add pasta and basil to bowl and toss to combine. Add reserved pasta water, a tablespoon at a time, until the sauce has the consistency you desire. Serve with more grated Parmesan.

LEMON LINGUINE

Steps:

• In a saucepan, cook linguine in boiling water for 8-10 minutes or until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder and lemon-pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add Parmesan cheese and toss.

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.

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.

LIGHT LEMON BASIL PASTA

Steps:

• First, finely chop about half a large onion and mince or press about four large cloves of garlic (organic, of course).
• Second, take about a handful of organic basil (I hate to admit I don't wash this because it is harder to mince) and then finely chop the basil.
• Third, shred about half to three-quarters cup of parmesan reggiano.
• Fourth, start a pot of boiling salted water.
• Open two cans of chicken broth (I like Ralphs because it is less sodium than Stater Bros.).
• Place about one large heaping tablespoon of cornstarch in a short water glass or coffee cup.
• Saute onion only over medium heat in about 2 tablespoons of olive oil. Add about three or four shakes of ground white pepper (maybe a bit more if you like it spicy). After about two minutes of saute process, add garlic and continue to stir and heat for another one minute. This brings out flavor of garlic. Then add about 3/4 cup of white wine and raise heat to "high" to deglaze the pan. Boil to reduce the liquid until it is nearly gone.
• Add one can of chicken stock, keeping heat at high. Stir the pan to make sure that all accumulated flavor on side of pan is combined with liquid. Boil this down by about half. Then add most of the second can and boil down again by about 1/3.
• While the sauce is finishing, add pasta to boiling water.
• Using the balance of the unused can of chicken stock, slowly pour into the glass of cornstarch stirring to blend the powder into a paste and then add more stock to make it a thick cornstarch liquid. Add this liquid slowly to the sauce, stirring in to incorporate about 15 seconds after pouring. Continue to heat on medium heat until sauce has thickened slightly (won't be much thicker than a heavy liquid) - this won't take much more than 45 seconds. Turn off heat. Add juice from about 1 lemon, more or less if desired. Stir to blend lemon. Set aside.
• Drain pasta. Place in bowls. Add basil to each bowl of dry pasta. Mix. Add a bit of sauce. Mix. Then add a bit of cheese. Mix. Add more sauce and cheese and fresh ground black pepper on top.