Farfalle (bow tie pasta) with ham and pesto. And lime water.
It’s getting to be a routine and I must say it’s a good one — whatever I prepare for Alex’s packed school lunch, I make more than enough so that whatever’s left becomes breakfast for Speedy and myself. Today, it’s bow tie pasta with pesto and ham. Instead of juice which is loaded with sugar, I served breakfast with lime water.
About the lime water. At UCC Vienna Cafe, water is flavored with lemon. Not squeezed — slices are simply added to the pitcher so that what you get is aromatic water sans any sour notes. So, I thought I’d try it at home — with lime because that’s what we have in the fridge right now. Simply refreshing! I’m thinking of adding sprigs of fresh mint next time.
- 120 to 180 g. of pasta, cooked al dente
1/2 c. of small cubes of ham
For the pesto:
12 large sweet basil leaves
2 cloves of garlic
1/4 to 1/3 c. of extra virgin olive oil
juice of about half a lime
salt and pepper, to taste
- The pasta don’t have to be bow ties. You can use any pasta shape that you like. When cooked, drain.
While the pasta boils, cut enough ham into small cubes to measure 1/2 cup.
Make the pesto. If you’re making only a small amount, you can prepare everything by hand. For the pasta for three that I prepared this morning, I used 12 large sweet basil leaves, freshly picked from the garden, which I chopped with two cloves of garlic.
When the pasta was ready, I dumped them in a large bowl, added the ham, basil and garlic mixture, then poured just enough extra virgin coconut oil to coat each piece of pasta. Then, a few squeezes of lime juice, some salt and freshly ground pepper. I tossed everything together and, presto! Done.
The pasta dish is delicious even without cheese. But if you think that no pasta dish is complete without cheese, you may add grated cheese to the pasta before tossing. Or you may sprinkle grated cheese on top before serving.
Cooking time (duration): 15 minutes
Number of servings (yield): 3