Walnut and Roasted Ham Linguine |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Perfect dish to use up leftover Easter ham! Ingredients:
1 pound whole wheat linguine |
1/3 cup olive oil |
4 cloves garlic, minced, or more to taste |
2 shallots, chopped |
1 teaspoon crushed red pepper flakes |
1/2 cup walnuts, chopped |
1/2 pound cooked ham, thinly sliced |
1/3 cup freshly grated parmesan cheese |
1/4 cup chopped fresh parsley |
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 8 to 10 minutes. Drain well in a colander set in the sink.
2. Heat the olive oil in a large skillet over medium heat, and cook and stir the garlic, shallots, and red pepper flakes until the garlic is fragrant but not browned, about 3 minutes. Stir in the walnuts, and cook until the nuts give off a toasted smell, about 2 minutes; stir in ham slices, and cook the mixture until the ham is hot and beginning to brown, about 5 more minutes.
3. Lightly toss the pasta with the ham mixture in the skillet, and sprinkle with Parmesan cheese and parsley.
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