I had some Parma ham that we didn't end up using for the braciola the other day. So I thought I would improvise on a Pesto alla Trapanese. The original inspiration for the recipe came from the LA Times Food Section about ten years ago.
FETTUCINI CON PESTO ALLA TRAPANESE
3 slices Parma ham
1 Tablespoon butter
1 Tablespoon olive oil
2 Tablespoons minced almonds
3 Tablespoons bread crumbs
1/2 cup coarsely chopped basil leaves
1 package fresh fettucini
2 Tablespoons white wine
Freshly grated Parmesan cheese
Bring a large pot of water to a boil.
Meanwhile, chop up the Parma ham. Fry it in the butter and olive oil. When it starts to get dark and a little crispy, add almonds and bread crumbs. Saute for 2 to 3 minutes.
Add the basil. saute for an additional 2-3 minutes while you cook the pasta..
When the water boils, add the fettucini and cook according to package instructions. Drain.
Deglaze the pan with white wine, add fettucini to the pan and toss. Serve topped with Parmesan.