Walnut and Roasted Ham Linguine

Walnut and Roasted Ham Linguine

2
KerriJ 4

"Perfect dish to use up leftover Easter ham!"

Ingredients 40 m {{adjustedServings}} servings 552 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 8 to 10 minutes. Drain well in a colander set in the sink.
  2. Heat the olive oil in a large skillet over medium heat, and cook and stir the garlic, shallots, and red pepper flakes until the garlic is fragrant but not browned, about 3 minutes. Stir in the walnuts, and cook until the nuts give off a toasted smell, about 2 minutes; stir in ham slices, and cook the mixture until the ham is hot and beginning to brown, about 5 more minutes.
  3. Lightly toss the pasta with the ham mixture in the skillet, and sprinkle with Parmesan cheese and parsley.
Tips & Tricks
Goat Cheese Apple Walnut Pasta

See how to make a quick and delicious pasta side dish.

Slow Cooker Ham

This recipe for Easter or Christmas ham takes “no fuss” to the extreme.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 2

  1. 5 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Robin Cyrtmus
4/8/2012

Delicious! Served this with a spinach & strawberry salad for a light and tasty dinner. Everyone loved it! Thanks for the great recipe

elizabeth32
5/2/2015

This was very good. Reminds me of Pasta Alla Grecia but made with ham rather than pancetta. I did have to add a 1/2 cup of pasta water to thin it out slightly. I also omitted the walnuts because I had a guest who was allergic, but next time I'll add them.