Farfalle With Peas And Prosciutto Recipes

Steps:

• After the dough has rested, divide it in half, reserving one half for another use. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface). Lightly flour your work surface and roll out the dough until it is thin enough to pass through the pasta roller. Set your roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, then pass through the roller again. If the edges of the dough begin to fray or the dough is sticky or damp, lightly dust both sides with flour. Repeat five to six more times, until the dough is smooth.
• Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice (without folding). Repeat, adjusting to a thinner setting each time and passing through twice, until the dough is thin but not so much that it is translucent.
• Coat the rolled dough with a light dusting of semolina flour. Cut the dough into rectangles roughly 1 1/2 by 3 inches. Pinch the center of a rectangle together to make a small fold, then pinch again, this time from the edges, pressing to secure the folds and creating a butterfly shape. Toss the finished farfalle on a semolina-dusted baking sheet. Repeat with the remaining dough.
• Combine the bacon and 2 tablespoons water in a large skillet over medium heat and cook until the water evaporates and the bacon is crisp, 5 to 6 minutes. Stir in the onion and cook 1 to 2 minutes, then add the garlic and cook, stirring occasionally, until the vegetables are tender, about 1 minute. Add the wine and cook, stirring and scraping up the browned bits from the bottom of the liquid is reduced by half, 2 to 3 minutes. Turn off the heat and set aside until the pasta is ready.
• Bring a large pot of salted water to a boil. Add the farfalle, stir gently to prevent sticking and cook until al dente, 2 to 3 minutes.
• Use a slotted spoon or spider to transfer the pasta to the skillet with the bacon and onions and toss to combine. Add the peas and 1/2 cup pasta water. Bring to a simmer over medium-high heat and add the butter. Cook, tossing, until the pasta is just tender and the sauce has thickened slightly, 1 to 2 minutes. Remove from the heat and stir in half the Parmesan. Divide between plates and top with the remaining Parmesan.
• Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
• Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
• Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
• Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

Steps:

• Fill a 5-quart kettle to within 1 inch of top with salted water and bring to a boil for peas and pasta. Into kettle fit a large sieve so that its bottom is submerged in several inches of boiling water. Add peas to sieve and boil until just tender, 3 to 5 minutes. Remove sieve, keeping water at a boil, and rinse peas under cold water. Drain peas and transfer to a small bowl.
• In a blender purée 2/3 cup peas with mint, zest, 1/2 cup hot cooking water from kettle, and salt and pepper to taste.
• Cook pasta in boiling salted water until al dente. Ladle out 1/4 cup cooking water, reserving it, and drain pasta in a colander. Return pasta to kettle with pea purée, prosciutto, 2 tablespoons Parmesan, and remaining 1/3 cup peas and heat over moderate heat, stirring and thinning mixture to desired consistency with reserved cooking water, until heated through. Season pasta with salt and pepper.
• Serve pasta with additional Parmesan on the side.

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:

• Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.

Steps:

• In a large skillet, heat the oil over medium-high heat and saute the prosciutto until golden, about 5 minutes.
• Add the onion, garlic, mushrooms, basil, pepper and salt.
• Saute until the mushrooms are golden, about 8 minutes.
• Add the wine and boil until almost no liquid remains, about 1 minute.
• Add the tomatoes, breaking up with a spoon.
• Stir in the tomato paste and bring to a boil.
• Reduce the heat and simmer for 20 minutes.
• Add the cream and simmer until thickened, about 5 minutes.
• In a large saucepan of boiling salted water, cook the farfalle until tender but firm, about 10 minutes.
• Drain and return to the pot.
• Add the sauce and parsley and toss to coat.
• Transfer to a 10-cup oval baking dish.
• Sprinkle with the Parmesan cheese.
• Bake in a 375 degree F oven until bubbly, about 30 minutes.

Steps:

• Bring a large pot of well-salted water to a boil. Put crème fraîche, cream and butter in a wide, deep skillet over medium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and pepper and a little nutmeg.
• Plunge peas in boiling water and let cook for 1 minute. Remove with a mesh spider or slotted spoon and add to cream mixture.
• Drop noodles in boiling water and cook until they rise to the surface, about 1 minute. Taste a noodle to see if it is sufficiently cooked. It should be firm-tender, just past al dente.
• Drain pasta and add to skillet. Sprinkle with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
• Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
• Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.

Steps:

• Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
• Add oil to heated pan. Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. Take pancetta out (leave oil in the pan) of pan and set aside.
• Add onions to the skillet and caramelize them over low to medium heat.
• Add mushrooms to caramelized onions and increase the flame to medium high. Sauté the mix for about 30 seconds.
• Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
• Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well.
• Add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
• Add sage, salt and pepper (to taste) to the sauce and mix well. Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
• Add pancetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).

Steps:

• Melt butter in heavy large skillet over medium heat. Add carrots and sauté 3 minutes. Add stock; cook until carrots are tender, about 5 minutes. Using slotted spoon, transfer carrots to plate. Add frozen peas, 1 cup prosciutto and cream to skillet and simmer until liquid thickens slightly, about 3 minutes. Add 1/2 cup Parmesan, Fontina, mozzarella and Romano. Stir until cheeses melt. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Add pasta to skillet and toss to coat. Season to taste with salt and pepper.
• Transfer pasta to large bowl. Garnish with carrots. Sprinkle remaining 1/4 cup prosciutto, 1/4 cup Parmesan and parsley over and serve.