Be wise. Be brave. Be tricky. (slithytove) wrote,
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Recipe: Fettuccine with ham and pesto

---------- 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:

  1. 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.
  2. 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.
  3. I used frozen Sugar Snaps, a pea/sugar pea hybrid, instead of plain peas. You could also use sugar peas/snow peas.
  4. 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.
  5. 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.

RIN
hayashi
meaning: forest
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'.

STROKE ORDER

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?


CHOU
itadaki, itada(ku)
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'.

STROKE ORDER


EN
tooi
meaning: distant
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'.

STROKE ORDER

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