Halloween is finally over and we can get on with the Fall. The black and orange decorations will come down this weekend and in with the harvest cornucopias, Pilgrims and fall foliage all around the house. My favorite is the pumpkin pie and apple cinnamon candles that I love to take in. Truthfully I like having them all year long, as they just always seem to keep the house smell so warm and cozy (especially when the dogs are overdue on their baths).
|One of last spring's garage sale finds - I love beautiful bargains!!|
|The girls' favorite Thanksgiving decoration that we have had forever.|
The older one has a more mature, high maintenance palette. She loves exotic tastes and layered flavors - nothing boring or simple about this girl.
Linguine with Lemon and Cream
Cuisine At Home, October 2006 issue
8 slices prosciutto or ham, cut crosswise into strips
1 cup chicken or vegetable broth
1/2 cup heavy cream
1/4 cup fresh lemon juice
4 tsp. lemon zest, minced
freshly ground black pepper to taste
1/2 lb. dry linguine
1 cup Parmigiano-Reggiano, grated
Saute prosciutto in melted butter in a large saute pan over medium heat. Add broth and cook 1 minute.
Stir in cream, lemon juice and zest. Reduce heat to low and cook for 2 minutes, then season with pepper. Keep the sauce covered and warm while cooking the pasta.
Prepare linguine according to package directions. Drain; transfer to the pan with the sauce and stir over medium heat to incorporate.
Off heat, stir in cheese; transfer to a serving platter.
Garnish with additional lemon zest.