---------- Recipe via Meal-Master (tm) v8.06 Title: Fettuccine with ham, peas and pesto Categories: Main dish, Pasta Yield: 4 Servings 1/2 lb Ham, sliced 8 oz Fettuccine, uncooked 2 tb Olive oil 1 Clove, garlic 2 Tomatoes, medium size 1 c Peas, fresh or frozen 1 tb Pesto 1/4 c Parmesan, grated Salt and pepper to taste Put a pot of water on to boil for the fettuccine and a smaller pot on to boil to blanch the tomatoes. While the water is heating, cut the ham into 1/4 inch wide strips, peel and chop fine or garlic-press the garlic. Blanch the tomatoes, skin them, remove the seeds, and chop coarsely. When the pasta water is boiling, start cooking the fettuccine. Heat the olive oil in a large sauce pan. When hot but not smoking, add the garlic, and cook one minute, or until fragrant but not brown. Add the ham, tomatoes, and salt and pepper to taste. Simmer, uncovered, for 5 minutes. Add the peas and pesto, and simmer for another two minutes. When the fettuccine is done, drain, dump into the pan with the sauce, and mix to coat. Serve sprinkled with grated Parmesan. Per serving: 468 calories; 21 g protein; 40 g carbohydrates; 5 g sugar; 25 g fat; 103 mg cholesterol; 876 mg sodium; 4 mg fiber -----
THE nice thing about this dish (besides that it's delicious) is that it's very fast to make; it takes no longer than the time to boil the water for the fettuccine and cook it. I use prepared pesto from the supermarket. If you make your own pesto, it becomes a more complicated affair. Comments follow:
- For heaven's sake, use a good Italian (or even American) block Parmesan, and grate it yourself. Kraft pre-grated Parmesan has certain virtues, but this dish demands the real thing.
- I thought it wouldn't need salt, because of the saltiness of the ham. Wrong. It does need some additional salt. But tastes vary, so experiment for yourself.
- I used frozen Sugar Snaps, a pea/sugar pea hybrid, instead of plain peas. You could also use sugar peas/snow peas.
- It occurred to me when I was buying the ham for this in the supermarket that prosciutto would also be very interesting in this. Because it's so salty and strongly flavored, you'd probably use less. Or even use half prosciutto, half ham. Bacon might also work.
- You may want to double the amount of pesto, and use two garlic cloves instead of one, depending on how much you like those tastes. I like 'em a lot.
林学 == ringaku == forestry
小林 == Kobayashi == (a surname)
The radical for 'tree', doubled. In comparison with 森 (SHIN, mori,
'woods') there are fewer but larger radicals. Henshall suggests as a
mnemonic: 'Forest contains tall, stately trees'.
I think it's interesting that in their first year alone, Japanese schoolchildren learn no fewer than three different kanji for tree, forest, and woods. Are woods and forests very important culturally? Is it because these kanji are a component of many surnames?
meaning: receive, crown, top
頂点 == chouten == apex
頂上 == choujou == summit
|Left radical is 'exact/nail', right is 'head'. Henshall suggests as a mnemonic: 'Receive nail exactly through top of head'.|
遠回り == toomawari == detour
遠視 == enshi == longsighted
|Left radical is 'movement', right is an NGU character originally meaning 'long robe'. Henshall suggests as a mnemonic: 'Loose clothes for traveling any distance'.|