Garlic Herb And Smoked Ham Tagliatelle Ww Recipes

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add ham, red pepper and onion; cook and stir 4-6 minutes or until ham is browned and vegetables are tender. Add garlic and herbs; cook 1-2 minutes longer., Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until liquid is reduced by half. Add pasta; toss to combine. Sprinkle with cheese.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rinse ham and pat dry with paper towels; arrange ham cut-side down in a shallow roasting pan.
• Make 20 incisions with the point of a knife all over the ham; stuff one garlic clove into each incision.
• Press whole cloves into the ham.
• Cover ham with aluminum foil.
• Bake in the preheated oven for 1 hour and 20 minutes.
• While ham is baking, mix pineapple juice, brown sugar, dry mustard, and ginger in a bowl.
• Remove foil from ham. Pour pineapple juice glaze over ham.
• Return ham to oven uncovered and continue baking until glaze thickens, about 45 minutes more. Baste ham every 15 minutes.
• Allow ham to rest 5 to 10 minutes. Remove garlic and whole cloves before slicing.

Steps:

• Cook the tagliatelle in plenty of lightly salted boiling water, according to the instructions on the packet.
• Meanwhile place the garlic, leek, mushrooms and herbs in a large saucepan with the stock and bring to a boil.
• Turn down the heat and then simmer for 10 minutes, until the leeks are soft.
• Add the cheese, ham, milk and a bit of salt and freshly ground black pepper to the vegetables and mix together.
• Drain the pasta and add it to the sauce tossing everything together well.
• Serve immediately.

Steps:

• Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
• Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.

Steps:

• Boil the pasta in lightly salted water as directed on the pack.
• Meanwhile, heat the oil in a large frying pan, add the mushrooms and fry for a few minutes until golden.
• Add the cream cheese and wait for it to melt, then stir in the spinach.
• Cover with a lid and steam for 2 mins until wilted. Stir in te mustard, yogurt and ham and season wih salt and pepper.
• Drain the pasta and stir into the sauce. Toss together before serving.
• Serve with parmesan if you like.