Linguine with Ham

Yay for leftover frozen ham from Easter. Split pea soup is on the menu this weekend.  But for today I made this. It has no known author, just a printed paper.

Linguine with Ham

1/2 on leftover diced ham

2 red, ripe tomatoes, optional

1/2 lb mushrooms

1.5 c peas

1/4 c olive oil

1 T minced garlic

Salt and pepper

1/2 c heavy cream or evaporated milk

12 leaves fresh basil, or dried

3/4 lb egg type noodles

Grated parmesan cheese for serving

1 beaten egg, optional

Chop ham into small pieces. Peel and core tomatoes and chop. Thinly slice mushrooms. Frozen peas should be rinsed under hot water and drained. Put water on to boil for pasta. Now you're ready to begin: heat oil in skillet and add mushrooms. Cook, stirring often, two minutes. Add peas, salt and pepper to taste. Add cream, tomatoes, and basil; stir. Bring to a boil. Meanwhile, cook pasta. Drain well. ( If you prefer, at this point you may out in the egg.) Add noodles to sauce and toss. Serve with grated parmesan cheese and garlic bread. A tossed green salad completes this meal. 4 to 6 servings.

We loved it. I didn't add mushrooms and we thought the tomatoes were unnecessary. We all loved it, even the little crazy.

This is a favorite. I'm glad, because good dinner recipes are kind of rare on this blog.