Creamy Lemon Pasta With Peas And Optional Ham Recipes

Steps:

• Bring a large pot of salted water to a boil and add the pasta. Cook about one minute less than package directions state until al dente. When one minute is left in the cooking time, add the frozen peas.
• While the pasta is boiling, heat a large deep skillet over low heat and add the olive oil, garlic, and crushed red pepper flakes. Cook, stirring frequently, for about five minutes until garlic is tender.
• To the garlic, add 1 cup of the water the pasta is boiling in, along with the lemon juice and the heavy cream. Increase the heat to medium and bring to a boil, stirring frequently, until the sauce thickens just a bit, about 5 minutes. Stir in the the lemon zest and 1 cup of the grated Parmesan cheese. Add a generous pinch of salt and pepper. Taste and add additional salt if necessary (if the sauce tastes too lemony, add a little more salt until the tartness mellows.)
• If adding ham, place an additional skillet on the stove and heat the diced ham over low heat, stirring frequently
• Drain the pasta and peas and and add it to the main skillet with the sauce. Remove the skillet from the heat and gently toss the pasta with the sauce until the pasta soaks in some of the sauce, about two minutes.
• Scoop the carnivorous portion(s) into the saucepan with the ham and mix gently.
• Top with the parsley and remaining Parmesan cheese, and serve.

Steps:

• If using cashews, place them in bowl and cover with boiling water. Let soak for at least 15 minutes.
• While the cashews soak, cook the pasta and prep the sauce. Cook the pasta according to package directions and drain, being sure to reserve 1 cup of the pasta water.
• Set a large heavy skillet over low heat and add the olive oil. When hot, add the onions. Sweat the onions on low heat (they should barely sizzle) until tender but not browned, 10-12 minutes. Add the garlic and cook, stirring occasionally, for another minute.
• Stir in the wine, lemon juice, lemon zest, salt, and pepper. Increase heat to medium. Cook, stirring occasionally, until the liquid has mostly evaporated, about 3 minutes.
• Meanwhile, drain the soaked cashews. Blend in a high-speed blender with 1/2 cup water until smooth. Pour into the skillet along with half of the pasta water. (If you're using heavy whipping cream instead of cashews, add that now). Stir until warmed through and bubbly.
• Reduce heat to low. Add the cooked pasta and the peas. Stir gently until the pasta is coated. Add additional pasta water as needed to make sure the sauce coats all of the pasta.
• Taste and add additional salt and pepper if desired.
• Transfer to serving bowl and top with parsley.
• Divide the pasta and stir ham into the carnivores' portions, or you can just top their pasta with the ham.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Stir in onions; cook 4 min. or until crisp-tender, stirring frequently and adding garlic for the last minute. Add broth and cream cheese; cook 3 min. or until cream cheese is melted, and sauce is well blended and heated through, stirring frequently. Stir in lemon zest and juice.
• Drain pasta; place in large bowl. Add ham, peas and sauce; mix lightly.

Steps:

• Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
• Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
• Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

Steps:

• Put 3 tbsp. of light butter in a large saute pan over medium-high heat. After a minute, put in minced garlic cloves
• Add 1 cup of white wine then add all of the mushrooms and saute for 3-4 minutes
• Start to boil the water for the pasta. Add cubed ham and peas to the saute pan then add the remaining 1 cup of white wine and saute for 3-4 minutes
• Put your pasta in the boiling water. To the saute pan, add 3/4 pint of half & half, then lower the temperature to low-medium heat (so that it doesn't bubble)
• After 2-3 minutes, add corn starch one tbsp. at a time and stir-the sauce will slowly thicken over 3 to 4 minutes
• Salt and pepper to taste, serve over the pasta, sprinkle with parmesan cheese, enjoy!

Steps:

• Bring large pot of water to boil and add pasta, cooking to al dente.
• Add peas last 2-3 minutes to pasta.
• Scoop out 1 cup pasta water, then drain, and place in a large serving dish.
• Whisk flour into milk (or shake together in a jar) till mixed well.
• In skillet, pour olive oil in and add ham, cook over medium heat, stirring occasionally until ham is crispy. Remove to paper towel to drain.
• In sauce pan, melt butter (or use more olive oil) and saute garlic over medium low for about 2-3 minutes (if you love garlic, feel free to add more!).
• Whisk in milk/flour mixture and add chipped cream cheese, whisking till melted into sauce smoothly. Add Parmesan cheese and whisk till incorporated.
• In large dish with pasta and peas, toss in crispy ham, and any other vegetables you want (optional).
• Pour sauce over pasta and mix, pouring in pasta water till nice and creamy.
• Top with more parmesan and fresh ground pepper.
• serve immediately with tossed salad and garlic bread. YUM!

Steps:

• Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings - 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
• At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
• Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.