2 Cups Cook's® brand Bone-in Ham, shredded into medium-sized pieces
1 pound linguine
4 tablespoons extra-virgin olive oil, divided
3 garlic cloves, minced
2 tablespoons capers
1 cup peas, fresh or frozen, thawed
Zest and juice of 2 lemons
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup mint, chopped
1 cup basil, chopped
Steps:
1. While the pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat. When the pan begins to smoke, sauté the garlic for one minute. Add the ham and continue to sauté until the ham begins to brown. Finally, add the capers and the peas, sauté for one more minute.
2. While the skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper, and 2 more tablespoons of olive oil. Sauté for 1-2 minutes to let the flavors combine. Remove from heat and toss with herbs. Serve immediately.
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