John Myers
Garlic Spaghetti with Ham and Pesto
The perfect garlic spaghetti with ham and pesto recipe with a picture and simple step-by-step instructions.
- 300 g Spaghetti
- 3 liter Boiling water
- 3 teaspoon Salt
- 3 tablespoon Extra virgin olive oil
- 5 Solo garlic
- 3 Discs Cooked ham
- 130 g Pesto Genovese
- 130 g Parmigiano Reggiano
- Cook the spaghetti in salted water until al dente, then pour into a sieve and collect some of the cooking water.
- While the spaghetti is cooking, peel the garlic, remove the central shoot and finely dice the rest (I have a small kitchen helper for dicing that I don’t want to be without). Halve the ham slices, then place them on top of each other and cut into strips.
- Heat the oil in a saucepan and sauté the garlic for a short time to make it easier to digest, add the ham strips and let them sear only briefly. Raise the pesto under the garlic with ham and heat it up in it. Mix in the dripping wet spaghetti and, if necessary, add some of the collected cooking water.
- I serve pasta with freshly grated Parmiggiano Reggiano. We serve it yourself, because one person wants a lot of cheese, another just a little … and so everyone is satisfied.
- Bon appetit !!
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