Ham Linguine

2 c. shredded cooked ham

1 lb. linguine

4 T. EVOO, divided

3 cloves garlic, minced

2 T. capers

1 c. fresh or frozen peas, thawed

Zest and juice of 2 lemons

1 t. sea salt

½ t. freshly ground black pepper

¼ c. mint, chopped

¼ c. basil, chopped

Directions:

Cook the pasta as directed.

While the pasta is cooking, heat 2 T. olive oil in a non-stick skillet over medium-high heat.

When the pan begins to smoke, sauté the garlic for 1 minute.

Add the ham and continue to sauté until the ham begins to brown.

Finally add the capers and the peas and sauté 1 more minute.

While the skillet is still hot, drain the pasta and add the ham mixture.

Add the lemon zest, juice, salt and pepper.

Add 2 more tablespoons of olive oil.

Sauté for 1-2 minutes to let the flavors combine.

Remove from heat and too with herbs.

Yield: 4-6 servings