1/4 cup plus 2 Tbsp. EVOO
8 oz. boneless ham steak cut into 1/4 in. cubes
2 cups white mushrooms (about 5 oz.) thinly sliced
1 6 oz. bag baby spinach
5 garlic cloves
1 cup shelled pistachios
1/2 cup coarsely chopped parsley
Grated peel and juice of 1/2 lemon
Salt/Pepper
In a large pot of boiling, salted water, cook the pasta until al dente (about 12 min.). Drain, reserving 1 cup of the pasta water, and return the pasta to the pot.
Meanwhile, in a large skillet, heat 2 Tbsp. EVOO over high heat. Add the ham and some salt & pepper and cook, stirring until golden (about 3 min.). Push the ham to the side, add the mushrooms and some salt & pepper and cook, stirring, until lightly colored (about 5 min.). Stir in the spinach and a pinch of salt & pepper and cook until wilted (about 1 min.).
Using a small food processor, mince the garlic. Add the pistachios, parsley, and lemon peel and process until finely chopped. With the machine on, slowly add the lemon juice and remaining 1/4 cup EVOO; season with salt & pepper to taste. Process to form a paste.
Add the pistachio pesto and 1/2 cup of the reserved pasta water to the pasta; toss to coat thoroughly. Stir in the ham mixture, adding more pasta water if needed; season with salt & pepper to taste.
*Original Recipe courtesy of Everyday with Rachael Ray, April 2011 Menu Planner
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