Pâtes Rouges et Vertes

Name: Pâtes Rouges et Vertes (Noodles with Ham and Herbs)
Cuisine: France
Ingredients: salt; freshly ground pepper; 1 cup finely chopped basil, mint, chives, thyme, or parsley (or in whatever amount you like); 1 cup finely chopped basil, mint, chives, thyme, or parsley (or in whatever amount you like); Pâtes aux Oeufs or good commercial noodles; Pâtes aux Oeufs or good commercial noodles; ⅓ cup chopped Virginia ham, country ham, or prosciutto; ½ cup olive oil; ⅓ cup chopped Virginia ham, country ham, or prosciutto; ⅓ cup chopped Virginia ham, country ham, or prosciutto; 1 cup finely chopped basil, mint, chives, thyme, or parsley (or in whatever amount you like); 2 large garlic cloves, finely minced; 1 cup finely chopped basil, mint, chives, thyme, or parsley (or in whatever amount you like); 1 cup finely chopped basil, mint, chives, thyme, or parsley (or in whatever amount you like)

Noodles with Ham and Herbs

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

The texture and flavor of fresh herbs, good ham, and olive oil complement the subtle taste of the noodles. This is a beautiful, lively dish made in a few minutes. Don’t ever attempt it with dried herbs.

Ingredients

½ cup olive oil
⅓ cup chopped Virginia ham, country ham, or prosciutto

Europe
France
Dinner

Method

Heat the olive oil in a heavy-bottomed pan and add the ham, garlic, and herbs. Cook, stirring, for 3 minutes over a medium flame.

Meanwhile, cook the pasta and drain it. Pour in a warm shallow dish and spoon the ham-and-herb mixture over the noodles. Sprinkle with pepper and taste before adding any salt. Toss lightly with two forks and serve.