Pasta (I used a small amount of angel hair pasta)
¼ cup butter
¼ cup olive oil
2 thin slices of deli ham rolled and sliced thin
A handful of fresh green beans
1 tomato cubed
½ red bell pepper
2 ears fresh roasted corn on the cobb
2 shallots sliced
4 cloves fresh garlic chopped
Fresh cilantro chopped
Zest of one lime
Juice of two limes
Parmesan Cheese (optional)
1 tablespoon dried orange peel
1 teaspoon ground ginger root
1 teaspoon coarse ground pepper
Salt to taste
Roast ears of corn in shucks in a 425-degree oven approximately 20 to 30 minutes. Remove and cool.
Rinse, string green beans, and chop in half. Chop red bell pepper in short strips. Cut corn from cob. Slice shallots and chop garlic and tomato.
Place olive oil and butter in large skillet. (I use my cast iron one for any stir fry.) Add green beans, tomatoes, red peppers, shallots, garlic, and corn. (Or use your family’s favorite green veggie.) Sauté ‘til tender. Add dried orange peel, ginger root, salt and pepper, and the zest of one lime. Add ½ cup of good white wine and stir.
Drain cooked pasta (I used angel hair…any pasta will be yummy!) Add pasta and sliced ham to sautéed mix and squeeze juice of two limes then stir to combine. Sprinkle with chopped cilantro and dust with grated Parmesan Cheese for a delightful finishing touch. Enjoy!
Inexpensive. Quick. Easy. And delicious! What more could you ask for on a hot summer evening?