Angel Hair Pasta With Creamy Peas And Prosciutto Recipes

Steps:

• Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
• Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

Steps:

• Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
• Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
• Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.

Steps:

• Cook pasta according to package directions,drain,reserving a small amount of cooking water.
• Return pasta to pot,tossing with olive oil,salt and pepper.
• Melt butter in large,non-stick skillet over medium heat.
• Add shallot and cook until tender,about 2-3 minutes.
• Stir in cream and white wine.
• Bring to boil.
• Add peas and cook until tender,2-3 minutes.
• Stir in prosciutto and parmesan,cook for 1 minute.
• Add pasta and toss to coat well.
• Top with additional parmesan if desired.
• Serve with Chardonnay.

Steps:

• Melt butter in skillet and saute procuitto and peas in it for 5 minutes.
• Turn cooked pasta into skillet and toss with the prosciutto and peas.
• Add cheese and serve, passing more cheese at the table and grating lots of pepper overtop.

Steps:

• Cook pasta according to package directions. Meanwhile, mix a little buttermilk with cornstarch to make a paste. Pour remaining buttermilk into a saucepan, and stir paste into it. Add peas and nutmeg, and cook over medium heat until mixture thickens and peas are cooked, about 4 minutes.
• Stir in cheese; add prosciutto. Season with salt and pepper, and pour over cooked pasta.

Steps:

• Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
• While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
• Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup pasta cooking liquid.
• Simmer cream and lemon peel in heavy large skillet over medium heat until slightly reduced, about 1 minute. Stir in peas, prosciutto, wine, and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten. Season to taste with salt and pepper.

Steps:

• Whisk the cheese, skim milk and basil in a small bowl until smooth.
• Prepare pasta according to package directions, drain thoroughly.
• Heat the chicken broth in the pot over medium heat to simmering.
• Add the mushrooms and simmer, uncovered, 2 minutes.
• Add the peas, goat cheese mixture and pasta and toss to coat until the cheese is melted and the pasta is coated with the sauce.
• Stem the spinach and/or arugula.
• Wash the greens in several changes of cool water to remove all dirt.
• Drain the greens well, preferably in a salad spinner.
• Stack several leaves and cut the crosswise into thin strips.
• Fold in the spinach.
• Check the seasoning and divide the pasta among serving dishes, sprinkle each with chives and serve.

Steps:

• Preheat oven to 350*F.
• Arrange the pine nuts on a cookie sheet lined with foil and roast in oven for 7 to 8 minutes.
• In a food processor, mix roasted pine nuts with the next 6 ingredients to form a paste.
• Blend in water to achieve desired consistency.
• Meanwhile, cook pasta according to package directions; drain and keep warm.
• The sauce can be refrigerated in a tightly covered container or frozen before serving, if desired.
• Serve pasta with sauce.

Steps:

• Rinse the mushrooms and pat them dry. Cut off and reserve the stems. Cut the caps into thin strips. There should be about 4 cups of caps and stems combined.
• Core the tomatoes and cut into 1/2-inch cubes.
• Cut the prosciutto into very thin strips. There should be about 1 1/2 cups.
• Pull off, if necessary, any tough ''strings'' from the pea pods. There should be about 2 cups of pea pods. Put them in a saucepan and add water to cover. Bring to the boil and simmer one minute. Drain.
• Meanwhile, heat the oil in a large, heavy casserole and add the mushrooms, salt and pepper. Cook, stirring, about 3 minutes and add the garlic, jalapeno peppers and prosciutto. Cook, stirring, about one minute. Add the rosemary.
• Add the capellini to 3 quarts of boiling water and stir so that the strands are submerged. Cook about four minutes or to the desired degree of doneness. Reserve 1/2 cup of the cooking liquid. Drain the pasta.
• Add the tomatoes to the mushroom mixture and stir. Add the cream and bring to a boil. Add the pasta, pea pods and reserved pasta cooking liquid to the casserole and stir. Add the butter, 1/4 cup Parmesan cheese and shredded basil and toss to blend. Serve with additional Parmesan cheese on the side.

Steps:

• Boil asparagus in water for 5 mins, then drain and cool down quickly with cold water.Cut asparagus into 1 inch pieces,set aside.
• In a small skillet melt the butter over med heat and add the onions, garlic and pepper flakes, saute for 5 mins until soft.
• Add the cream, parmesan cheese and lemon juice and simmer for 5 mins until sauce thickens slightly. Add the asparagus and black pepper to the sauce. keep warm.
• Cook the pasta until al dente, drain and serve imediately with the asparagus sauce on top.
• Serve with extra parmesan and red pepper flakes.