Creamy Fettuccine With Asparagus Peas And Prosciutto Recipes

Steps:

• Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
• Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

Steps:

• Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
• Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.

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 asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
• Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
• Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.

Steps:

• Combine the asparagus, peas, and water in a saucepan over medium heat. Cover the saucepan and cook until the vegetables are beginning to become tender, yet retain some crispness, about 5 minutes; drain any remaining liquid and set the vegetables aside.
• Melt the butter in the saucepan over medium-low heat. Stir the flour into the butter until combined, 2 to 3 minutes. Add the milk, raise heat to medium and cook, whisking frequently, until the mixture thickens, another 2 to 3 minutes. Stir the garlic powder and Parmesan cheese into the sauce; season with salt and pepper. Set aside.
• Bring a pot of lightly salted water to a boil. Cook the fettuccine in the boiling water until the pasta is cooked yet firm to the bite, about 8 minutes; drain and return the fettuccine to the pot. Stir the vegetables, the sauce, and the prosciutto into the fettuccine.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute leeks in oil for 1 minute. Add asparagus and garlic; saute until asparagus is crisp-tender. Stir in the peas, salt and pepper., Drain fettuccine, reserving 1/2 cup cooking liquid. Place ricotta cheese in a small bowl; whisk in reserved cooking liquid. Whisk in 1/4 cup Parmesan cheese, lemon juice and zest. Add to the skillet; heat through. , Add fettuccine; toss to coat. Sprinkle with remaining Parmesan cheese.,

Steps:

• In a large frying pan, melt butter over medium heat. Add cream and bring to a boil. Cook 3 minutes to thicken, being careful not to boil over.
• Add peas and prosciutto and cook 1-2 minutes. Remove from heat and stir in 2 tablespoons Parmesan.
• Meanwhile, cook fettuccini. Drain.
• Toss pasta with sauce. Top with remaining Parmesan to serve.

Steps:

• In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
• In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
• Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.

Steps:

• Cook pasta according to package directions for al dente., Meanwhile, in a large skillet, heat butter and 2 tablespoons oil over medium-high heat. Add green onions and shallot; cook and stir until tender. Stir in wine. Bring to a boil; cook and stir 6-8 minutes or until liquid is almost evaporated., Add broth, salt and pepper. Bring to a boil. Reduce heat; stir in lettuce and peas. Cook and stir until lettuce is wilted. Drain pasta; add to pan. Stir in cheese and prosciutto; drizzle with remaining oil. If desired, top with additional Parmesan cheese.

Steps:

• Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute.
• Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min).
• Reserve 1 c cooking water and drain pasta and asparagus, return to pot.
• Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed.
• Season with salt and pepper to taste.
• Sprinkle with crunchy prosciutto.
• Serve. Delicious with crusty warm bread.

Steps:

• Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse the asparagus in cold water.
• Either cook the asparagus in a steamer or tie in a bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and, when cool enough to handle, cut the stalks into three-quarter-inch pieces. Meanwhile, bring four quarts of water to boil for the fettuccine.
• Melt the butter in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the prosciutto or shrimp and the cream and bring to a simmer. Cook for several minutes or until the sauce thickens slightly. Season with salt and pepper. Add the asparagus and keep warm until the fettuccine is cooked.
• Cook the fettuccine until al dente, drain, and transfer to a heated serving bowl. Add the sauce, toss, and serve. Pass the cheese separately.

Steps:

• Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into inch-and-a-half pieces on the diagonal.
• Meanwhile, bring six quarts salted water to boil for the fettuccine. Preheat oven to 450 degrees. Steam the asparagus until barely tender. Set aside and keep warm.
• Melt the butter in a saute pan. Add the shallots and the prosciutto and saute until the shallots are soft. Add the cream and bring to a simmer. Add the tarragon and cook five minutes, or until the sauce has thickened slightly. Season to taste with salt and freshly ground pepper. Add the asparagus and keep warm until the fettuccine is cooked.
• Cook the fettuccine until al dente. Add it to the sauce and toss. Drain and transfer to a buttered baking dish and sprinkle with bread crumbs and cheese. Bake about 15 minutes or until the top is golden brown.

Steps:

• In a small skillet over medium heat, toast the pine nuts, stirring often, until golden, 2 to 3 minutes.
• In a large pot of boiling salted water, cook pasta until al dente, according to the package instructions, add the asparagus during the last 2 1/2 minutes of cooking and the peas during the last 30 seconds of cooking. Reserve 1 cup of the pasta water; drain.
• Return pasta, asparagus, peas, and reserved pasta water to pot. Toss with goat cheese, lemon zest, dill, and toasted pine nuts. Season with salt and pepper; serve immediately.