Quick, easy dinner in under 25 minutes! If you can’t find tagliatelle, you can use linguini. It’s not necessary to use green pasta since you can’t really taste the spinach, but it does make for a colorful presentation! Feel free to sprinkle a little Parmigiano-Reggiano on top.
Tagliatelle with Smoked Ham and Peas
- 1 lb tagliatelle or linguini pasta, preferably 8 oz each plain and spinach
- 3 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 Tbsp butter
- 5 oz thick-sliced smoked ham, trimmed of excess fat, cut into ½-inch cubes
- 1 cup cooked fresh or thawed frozen peas
- ¼ tsp salt
- ⅛ tsp freshly ground black pepper
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions until al dente. Time the pasta so it is done at about the same time as the sauce.
Meanwhile, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, about 3 minutes. Add the butter and melt. Add the ham and peas and cook, stirring occasionally, until heated through, about 3 minutes more. Reduce the heat to very low to keep warm.
Drain the pasta, reserving 1 cup of the pasta cooking water. Return the pasta to the pot. Add the sauce and the salt and pepper. Toss the pasta, adding enough of the pasta water to make a light sauce. Serve hot.
About the Author
From SKINNY ITALIAN by Teresa Giudice. Copyright © 2010. Published by Hyperion. Available wherever books are sold. All Rights Reserved.