FARFALLE WITH PEAS AND PANCETTA
Categories Pasta Pork High Fiber Dinner Summer Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as a main course
Number Of Ingredients 7
Steps:
- Shell fresh peas if using. Diagonally cut sugar snaps and/or snow peas into thirds. Finely chop pancetta and shallots separately.
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for peas and pasta. Have ready a bowl of ice and cold water.
- Cook fresh or frozen peas in boiling water until tender, about 2 minutes, and with a slotted spoon transfer to ice water to stop cooking. Cook sugar snaps and/ or snow peas in boiling water until crisp-tender, about 2 minutes, and with slotted spoon transfer to ice water. Reserve water in pot over low heat, covered. Drain peas in a colander and transfer to a bowl.
- In a deep 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook pancetta in oil, stirring, until golden brown and edges are crisp, about 10 minutes. Stir in shallots and cook, stirring, until just tender, about 2 minutes.
- Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in colander and add to pancetta mixture with peas, 1/4 cup reserved pasta water, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.
- Serve pasta with Parmigiano-Reggiano.
GORDON RAMSAY'S FARFALLE WITH BACON, PEAS AND SAGE
Gordon Ramsay's recipe for easy, creamy pasta is a big hit with his kids - they insist on having it for tea once a week!
Provided by English_Rose
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a pot of salted water to the boil. Tip in the farfalle and cook according to packet instructions until the pasta is al dente.
- Heat the oil in another pan and add the bacon. Fry over high heat for 3 - 4 minutes until the bacon is golden brown.
- Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly.
- Tip in the peas, bring back to a simmer and cook for another 3- 4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning.
- When the pasta is ready, drain it in a colander and immediately tip into the sauce.
- Add the herbs, then toss the pasta until well coated with the creamy sauce.
- Divide among warm plates and sprinkle over a little more parmesan to serve.
Nutrition Facts : Calories 979.7, Fat 59.2, SaturatedFat 25.3, Cholesterol 127.9, Sodium 677.5, Carbohydrate 83, Fiber 5.2, Sugar 4.1, Protein 28.2
BIAGGI'S FARFALLE ALFREDO
A chef from Biaggi's Italian Restaurant in Salt Lake City demonstrated his method for making this entree on a cooking segment of the local television news. Biaggi's menu states: Grilled chicken, bowtie pasta, roasted peppers, crispy Italian cured ham, sautéed red onions and peas tossed in our Alfredo sauce with asiago cheese. I can't wait to try this yummy dish!
Provided by Debs Recipes
Categories Chicken
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Fry Prosciutto or bacon in a large skillet for 1-2 minutes; add onions to skillet and continue cooking until Prosciutto is browned; drain any excess fat; add chicken and red peppers to skillet; add chicken stock and deglaze the skillet; add alfredo sauce and gently bring to a boil; add peas.
- Meanwhile, refresh the pasta by placing it into boiling water for 30-60 seconds; drain pasta then add it to the skillet; increase heat to high and toss contents of skillet for 20-30 seconds; remove from heat and add cheeses; toss to distribute evenly; serve.
FARFALLE WITH HAM AND PEAS
Farfalle noodles, mixed with cream sauce, ham and peas.
Provided by Christina
Categories Ham Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil over medium heat, and cook the pasta for about 8 minutes, until tender. Drain, and return to pot over low heat.
- Lightly mix in the ham, peas, and milk, and sprinkle in the pepper and garlic powder. Stir in the Cheddar and mozzarella cheeses, and cook about 5 minutes, until the cheese melts and the mixture is bubbling.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 49.3 g, Cholesterol 44.9 mg, Fat 15.7 g, Fiber 4.2 g, Protein 24.4 g, SaturatedFat 6.4 g, Sodium 922.6 mg, Sugar 3.3 g
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