CREAMY FETTUCCINE WITH HAM AND PEAS
When Valerie Holter's husband was stationed with the Navy in Italy, she enjoyed the local cuisine. "I loved the pasta and learned to make this rich dish from frequent restaurant visits," she notes from Waveland, Mississippi. Tip: Valerie recommends preparing it with spinach fettuccine if it's available at your supermarket.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook fettuccine according to package directions; drain. Add the ham, peas, cheese, cream and fettuccine to pan. Cook and stir until heated through.
Nutrition Facts : Calories 431 calories, Fat 21g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 1097mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
SKILLET PASTA WITH HAM AND PEAS
This is a great way to use up your leftover Easter ham!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large ovenproof skillet over medium-high heat. Add the leeks, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the leeks are tender, 8 to 10 minutes. Add the ham and cook until warmed through, about 2 minutes. Add the flour and cook, stirring, until moistened, 1 minute. Add the half-and-half and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 2 minutes. Stir in 1 cup fontina until melted.
- Meanwhile, preheat the broiler and bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and peas.
- Add the pasta and peas to the skillet and toss to coat, adding the reserved cooking water as needed to loosen; season with salt and pepper. Top with the remaining 1 cup fontina and the parmesan. Broil until lightly browned, 4 to 5 minutes.
Nutrition Facts : Calories 770, Fat 40 grams, SaturatedFat 23 grams, Cholesterol 155 milligrams, Sodium 1588 milligrams, Carbohydrate 65 grams, Fiber 6 grams, Protein 40 grams, Sugar 16 grams
FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
FETTUCCINE WITH PEAS AND HAM
This is one of the recipes I adopted from the Recipezaar account. I chose it because a local restaurant makes a similar dish that I absolutely love. Susie in Texas was kind enough to test out the recipe and I have incorporated her suggestion of reversing a couple of steps. The directions now read according to her suggestions. I hope you enjoy it!
Provided by Jellyqueen
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium head.
- Add shallots and saute until soft.
- Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned.
- Stir in peas and cook about 30 seconds.
- Add cream and boil two minutes.
- Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta.
- Season to taste.
- Serve immediately.
Nutrition Facts : Calories 990.7, Fat 56, SaturatedFat 32.5, Cholesterol 272.6, Sodium 872.6, Carbohydrate 87.9, Fiber 4.9, Sugar 3.9, Protein 35.9
PASTA WITH MUSHROOMS, HAM AND PEAS
Make and share this Pasta with Mushrooms, Ham and Peas recipe from Food.com.
Provided by William Hakala
Categories Vegetable
Time 31m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet (preferably nonstick), heat oil over medium-high heat.
- Add onion; cook and stir until tender, about 5 minutes.
- Stir in mushrooms and ham.
- Cook and stir until mushrooms are tender, about 8 minutes.
- Meanwhile, cook pasta according to package directions; drain; return pasta to saucepan.
- Add mushroom-ham mixture, peas, chicken broth and pepper; cook and stir until hot, about 3 minutes.
- Just before serving, add grated cheese.
BOW-TIES WITH PEAS AND HAM
This colorful pasta dish is easy to make and kid-friendly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
- Meanwhile, heat butter in a saucepan over medium heat. Add onion; cook, stirring, until soft, 3 to 4 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until thickened, 3 to 4 minutes.
- Cut ham into strips. Add to sauce; cook until heated through, 1 to 2 minutes. Toss sauce with pasta. Serve with grated Parmesan.
Nutrition Facts : Calories 496 g, Fat 15 g, Protein 20 g
HAM FETTUCCINE BAKE
My family loves this recipe, and it's a great way to use up leftover ham. Although a meal by itself, I often serve it with a tossed salad. -Cathy Neve, Yakima, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, cook bread crumbs and parsley in 1 tablespoon butter over medium heat for 4-5 minutes or until golden brown. Remove from pan; set aside., In a large skillet, melt the remaining butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese; cook 2-3 minutes longer or until melted. Stir in the ham, fettuccine and peas., Transfer to a greased 11x7-in. baking dish; sprinkle with bread crumb mixture., Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
Nutrition Facts : Calories 483 calories, Fat 29g fat (16g saturated fat), Cholesterol 99mg cholesterol, Sodium 1121mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.
FETTUCCINE ALFREDO WITH HAM
This is an easy to make pasta that will leave your guests with their mouths open, wanting more!
Provided by Margie Tefel
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute. Stir in cream and heat through. Stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.
Nutrition Facts : Calories 516.1 calories, Carbohydrate 43.4 g, Cholesterol 105.9 mg, Fat 31.5 g, Fiber 1.9 g, Protein 16.5 g, SaturatedFat 18 g, Sodium 458.3 mg, Sugar 2.1 g
ORECCHIETTE PASTA WITH PEAS, HAM, AND CREAM
An easy Orecchiette Pasta recipe with Peas, Ham, and Cream
Provided by Michael Lomonaco
Categories Milk/Cream Pasta Sauté Ham Pea
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- 1. Cook pasta according to package directions.
- 2. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add onion and cook for 3 to 4 minutes, until translucent, stirring often.
- 3. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.
- 4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper to taste.
PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE
Grated lemon zest gives this creamy classic a hit of bright flavor and a little added flair.
Provided by Mindy Fox
Categories Milk/Cream Pasta Kid-Friendly Quick & Easy Ham Pea Small Plates
Yield 4-6 servings
Number Of Ingredients 11
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.
More about "fettuccine with ham and peas recipes"
FETTUCCINE ALFREDO WITH HAM AND PEAS RECIPE | MYRECIPES
From myrecipes.com
Servings 4Published 2014-03-01
- Cook fettuccine in boiling salted water according to package directions. Stir in peas during last 3 minutes of cooking time. Drain, reserving about 1/3 cup pasta cooking water; keep warm.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add shallots; cook 2 minutes or until tender. Stir in cream; cook 4 to 5 minutes or until slightly thickened. Add ham, salt, pepper, and 1/4 cup Parmesan cheese, stirring until well blended and heated through.
- Stir together fettuccine and peas, cream mixture, and reserved pasta cooking liquid. Sprinkle with remaining 1/4 cup Parmesan cheese; garnish, if desired.
RICH AND CREAMY FETTUCCINE ALFREDO WITH HAM AND PEAS
From thefoodieaffair.com
5/5 (2)Total Time 25 minsCategory Main DishPublished 2019-02-27
- In a small saucepan heat oil over medium. Add shallots and garlic and cook until fragrant (careful not to burn!). Add wine and cook until alcohol burn off. Add cream until heated. Strain liquid in another heat proof bowl (optional) and discard shallots.
SIMPLE PASTA WITH PEAS AND HAM ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
- Heat the olive oil in a large skillet over medium heat. Cook the onion until it begins to soften, 2 to 3 minutes.
- Pour in the white wine and cook until boiled down almost all the way, 2 to 3 minutes. Add in the broth and reserved pasta cooking water and bring to a boil. Turn down to medium-low and simmer until sauce thickens, 6 to 8 minutes.
HAM AND PEA PASTA - SIMPLE JOY
From simplejoy.com
- Bring a large pot of water to a roaring boil. Add in 2 teaspoons of kosher salt. Add the fettuccine and cook according to the package instructions.
- While the water is coming to a boil, melt 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds being careful not to burn the garlic.
- Add the wine to the pan and bring to a boil. Cook for 3 to 5 minutes until it has reduced by half. Whisk in the heavy cream and 1/2 teaspoon kosher salt and bring to a low boil. Simmer for 2 minutes. Stir in the parmesan and let the cheese melt.
CREAMY ALFREDO WITH HAM AND PEAS - PEANUT BLOSSOM
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- Place a large pot of water on the stovetop to boil. Add a hefty pinch of salt. Boil the pasta according to the directions on the package.
- Open the bag of frozen peas and place them in the bottom of a mesh strainer. Drain the pasta over the peas. The heat from the water and pasta will thaw them perfectly.
- Meanwhile, dice the cooked ham. Prepare the homemade Alfredo sauce if using. You can get our favorite Alfredo recipe here.
PASTA SHELLS WITH PEAS AND HAM RECIPE - FOOD & WINE
From foodandwine.com
- In a large pot of boiling salted water, cook the pasta shells until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.
- Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham is lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.
- Stir the cream sauce into the shells. Add the Parmesan and dill and season with salt and pepper. Serve in bowls.
CREAMY SPAGHETTI CARBONARA WITH PEAS AND HAM - FOOD & WINE
From foodandwine.com
- Whisk together eggs and egg yolks in a small bowl until thoroughly blended. Stir in salt, pepper, and 1 cup of the cheese; set aside.
- Heat oil in a large deep skillet over medium-high. Add ham and shallots, and cook, stirring often, until shallots are softened, about 6 minutes. Add peas and 3/4 cup water. Bring to a simmer over medium-high. Simmer, stirring occasionally, just until peas are tender, about 5 minutes. Remove skillet from heat.
- Cook pasta according to package directions for al dente. Using tongs or a spider, transfer pasta to skillet. (It’s okay if pasta is still dripping water going into skillet.) Reserve 1 cup pasta water; let cool 2 minutes.
CREAMY FETTUCCINE WITH PEAS AND HAM RECIPE | MYRECIPES
From myrecipes.com
- While pasta cooks, melt butter in a large nonstick skillet over medium heat. Add garlic; cook 1 minute, stirring constantly. Add peas, half-and-half, cheese, and pepper. Bring to a simmer. Cook 3 minutes, stirring frequently (do not boil). Stir in pasta and ham.
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