Friday, December 11, 2009

Ham, Walnut, and Cheese pasta

Ham,Walnuts and Cheese...oh my!
Recipe courtesy of Rachael Ray.

  • 1 pound bow tie pasta
  • Salt
  • 1/2 cup walnuts, finely chopped
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 10 slices Canadian bacon or breakfast ham, cut into thin strips
  • 2 large garlic cloves, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • Juice of 1 lemon
  • 3/4 cup flat-leaf parsley leaves (3 generous handfuls), chopped
  • 2 tablespoons butter
  • 1 cup grated Parmigiano Reggiano, plus some to pass at the table


Preparation

Bring a large pot of water up to a boil over high heat to cook the pasta. Once the water boils, salt it and cook the pasta to al dente. Right before draining the pasta, remove and reserve 1 cup of the pasta cooking water.

Place a large skillet over medium-high heat, add the chopped walnuts and toast them, stirring every now and then, until they are golden and smell toasty -- a couple of minutes. Remove nuts from the skillet and reserve.

Once the pasta is close to being done, return the same skillet you cooked the walnuts in to the stove top over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Once the EVOO is hot, add ham and cook for 2-3 minutes or until it starts to lightly brown.

Add the garlic and red pepper flakes, cook it for another minute. Add the reserved pasta cooking liquid and cook until liquid has reduced by half. Add the pasta, toasted walnuts, lemon juice and parsley, toss it to coat the noodles and continue to cook until the pasta has soaked up almost all of the liquid. Turn heat off, add the butter and grated cheese, and toss until the butter has melted. Serve with extra Parmigiano at the table.

***Notes***

After the dish is all mixed and ready to eat, it turns sort of a purple color. Probably from the lemon juice and ham, but it still tastes good.

I cut the amount of red pepper flakes or there is too much heat for me.

And in place of walnuts or along with I like to throw in some toasted pine nuts.

4 comments:

lynellgpyles said...
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相信 said...
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camelia said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

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Best regards,

Vincent
petitchef.com

camelia said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com