YORK, Pa. — Leftovers are often pushed to the side, but they're the star of this dish from Olivia's!
That leftover Easter ham can easily be turned into Linguine à la Chesapeake. The meal starts with linguine pasta and adds all sorts of flavor with ham, leeks, asparagus and jumbo crab all tossed in a creamy Asiago sauce.
A Bunny Punch cocktail will keep you hopping all holiday long.
Meal
Linguine à la Chesapeake
Ingredients
2 tablespoons, leeks, diced
1 teaspoon, sun-dried tomatoes, julienned
3 tablespoons, asparagus slivers, quick blanched
4 ounces, jumbo lump crab
4 ounces, Virginia baked ham, diced
Pinch, Old Bay
Pinch, paprika
Pinch, nutmeg
1 teaspoon, parsley, chopped
Pinch, black pepper
1 tablespoon, extra virgin olive oil
1 tablespoon, garlic butter
3 ounces, Marsala wine
8 ounces, linguine, al denté
4 ounces, heavy cream
2 tablespoons, Asiago cheese
Directions
Place a sauté pan on medium-high heat. Add the garlic butter, extra virgin olive oil, leeks and sun-dried tomatoes. Stir for approximately one minute. Deglaze the pan with Marsala wine. Add the ham, cream, Asiago cheese, herbs and seasonings. Bring the ingredients to a boil. Add the asparagus and fold in the linguine.
Cocktail
Bunny Punch
Ingredients
Blue Chair Bay Vanilla Rum
Orange juice
Carrot juice
Ginger beer or ginger ale
Peeps bunny, for garnish
Carrot shavings, for garnish
Directions
Fill a glass with ice. Add the rum and juices, then shake. Top the drink with your choice of ginger beer or ale. Garnish the cocktail with the carrots shaving and Peep bunny.