Tagliatelle with a red wine....

Serves: 6

Ingredients

1 pound tagliatelle or linguine pasta, preferably 8 ounces each plain and spinach

3 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 tablespoons butter

6 ounces thick-sliced smoked ham, excess fat trimmed off and cut into 1⁄2-inch cubes

1 cup cooked fresh 

1⁄4 tablespoon salt

1/8 teaspoon freshly ground black pepper

Instructions

You can use linguine.

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions until al dente. Time the pasta so it is done at about the same time as the sauce.

2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the butter and melt. Add the ham and peas and cook, stirring occasionally, until heated through, about 3 minutes or more. Reduce the heat to very low to keep warm.

3. Drain the pasta, reserving 1 cup of the pasta cooking water. Return the pasta to the pot. Add the sauce and the salt and pepper. Toss the pasta, adding enough of the pasta water to make a light sauce. Serve hot.