Sesame Seed Pasta

This is a great dish for a crowd or a light summer dinner or luncheon served with a crisp white wine, a Pinot’ Grigio, and crusty French bread. The pasta travels well and easily expands to fit any number of guests and can be made from ingredients normally found in the pantry.

  • ½ cup water
  • 1 lb. black forest ham (or other cured ham) julienne
  • 8 sun dried tomatoes
  • 1 lb thin pasta
  • 1 jar artichoke hearts in oil
  • ½ cup sesame seed oil (this is approximate)
  • 1/4 cup sesame seeds toasted
  • 1 cup frozen small peas
  • ½ cup chopped tomatoes
  • 1/4 cup chopped fresh parsley

    Cook the Pasta as per package directions, substituting Sesame Seed Oil for the olive oil. After draining, toss with 2 Tbs. Sesame Seed Oil.

    In a large sauté pan simmer the sun dried tomatoes in the water until softened. Remove tomatoes from pan, leaving the reduced water and crop into smaller pieces and return to pan.

    Add Black Forest Ham and Artichoke Hearts (drained & chopped) and ½ of the olive oil from the artichokes and simmer for 10 minutes. Add the frozen peas & tomatoes and simmer for another 3-5 minutes. Toss with pasta making sure all the strands are coated adding sesame seeds and parsley at the last. Additional sesame seed oil may be added for flavor but be careful as this dish benefits from sitting in the refrigerator for a couple of hours or overnight until all flavors are enhanced. The dish may be served chilled or even better at room temperature.

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