AGLIO E OLIO WITH PEAS AND PROSCIUTTO
Provided by Giada De Laurentiis
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Heat a large skillet over medium-high heat. Add the oil and heat. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 4 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Reduce the heat to low. Add the garlic to the oil and cook, stirring often, until lightly golden, about 3 minutes. Add the peas, pepper flakes and 1/8 teaspoon salt and turn off the heat.
- Add the pasta to the boiling salted water and cook for 2 minutes less than package directions, about 9 minutes.
- Return the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add directly to the skillet with the oil. Sprinkle the bare pasta with 1 cup Parmigiano-Reggiano. Add 1/2 cup pasta water and toss well to coat the pasta and form a creamy sauce. Add the remaining 1 cup Parmigiano-Reggiano and up to 1/2 cup more pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano and another drizzle of olive oil, if desired.
PASTA WITH PROSCIUTTO AND PEAS
This elevated pasta with prosciutto and peas will make your guests think you spent all day in the kitchen. It's the perfect holiday dish without a lot of work. —Amy White, Manchester, Connecticut
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 220 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 629mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.
FETTUCCINE WITH PROSCIUTTO, PEAS AND PEPPERS
We love pasta with cream sauces and this really fits the bill. Delicate yet Elegant! This came from a magazine years ago and I have been making it ever since. Try it, you'll like it!
Provided by Judith N.
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet over medium heat, saute prosciutto in butter 1 minute.
- Add peas and red pepper strips; saute 1 minute longer.
- Stir in cream and pepper; cook over low heat, stirring constantly, until slightly thickened.
- Meanwhile in a large pot, in rapidly boiling water, cook fettuccine as directed; drain well.
- Place in large serving bowl.
- Add sauce and parmesan; toss to coat.
- Serve immediately.
Nutrition Facts : Calories 720.1, Fat 41.1, SaturatedFat 24.2, Cholesterol 194.8, Sodium 593.3, Carbohydrate 68.7, Fiber 4.5, Sugar 3.7, Protein 20.3
PASTA WITH PROSCIUTTO, PEPPERS, AND HERBS
Categories Herb Pasta Quick & Easy Bell Pepper Prosciutto Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a heavy skillet cook onion and yellow pepper in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in red peppers and ham. In a kettle of salted boiling water cook pasta until al dente and drain well. In a bowl toss pasta with pepper mixture, remaining 2 tablespoons oil, herbs, and salt and pepper to taste.
- Serve pasta with lemon and Parmesan.
PASTA WITH PEAS, PROSCIUTTO AND LETTUCE
Since I began eating more plants and less meat, I've experimented with using small amounts of meat in ways that exploit its flavor without making it central to the dish. In this recipe - pasta with spring vegetables - the meat is literally a garnish, but one with huge impact. That meat is prosciutto, and it's briefly cooked in a bit of oil, which accomplishes two things: It intensifies the ham's salty, meaty flavor, and it makes the prosciutto crisp, turning it into a nice textural foil for the tender pasta, peas and lettuce. You do need three pans to make this dish - a small skillet, a large skillet and a large pot for the pasta - but it's so fast that a little extra cleanup seems worth the trouble.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, pastas, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil and salt it. Meanwhile, put one tablespoon oil in a small skillet over medium-high heat. When hot, add prosciutto and cook, turning occasionally, until crisp, about 4 to 5 minutes; set aside.
- When water boils, add pasta and cook until just tender; drain pasta, reserving some cooking liquid. Meanwhile, melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot and sprinkle with salt and pepper; cook until shallot begins to soften, about 5 minutes.
- Add peas, lettuce and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, garnish with prosciutto, adjust seasoning to taste and serve.
Nutrition Facts : @context http, Calories 795, UnsaturatedFat 15 grams, Carbohydrate 101 grams, Fat 27 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 925 milligrams, Sugar 9 grams, TransFat 0 grams
FETTUCCINE WITH PROSCIUTTO, PEAS AND LEMON-CHIVE SAUCE
Categories Pasta Kid-Friendly Quick & Easy Lemon Pea Spring Prosciutto Chive Bon Appétit Small Plates
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Add peas; cook 30 seconds. Drain, reserving 1/2 cup pasta cooking water. Return pasta and peas to pot. Add cream, chives, lemon juice and lemon peel to pasta. Toss over medium heat to coat, adding reserved pasta water by tablespoonfuls if dry, about 1 minute. Mix in prosciutto; season with salt and pepper.
FETTUCCINE WITH SHIITAKES, PEAS AND PROSCIUTTO
Categories Mushroom Onion Pasta Sauté Quick & Easy Pea Spring Summer Prosciutto Boil Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add green onions and shallots and sauté until onions soften, about 2 minutes. Add mushrooms and wine. Cover skillet and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Reduce heat to medium-low. Add peas and cream; simmer until peas are tender, about 5 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
- Return pasta to same pot. Mix in mushroom sauce and prosciutto; season with salt and pepper. Transfer to large bowl; sprinkle with parsley and serve
FRESH PASTA WITH PROSCIUTTO AND PEAS
Provided by David Tanis
Categories dinner, quick, weekday, pastas, sauces and gravies, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
WHOLE-WHEAT FETTUCCINE WITH POTATOES, PROSCIUTTO, AND PEAS
Steps:
- In a large kettle of boiling salted water cook the potatoes, cut crosswise into 1/4-inch-thick slices or into 1/4-inch dice, for 5 to 7 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl, reserving the water for cooking the fettuccine. In a large heavy skillet cook the garlic, the onion, the red pepper flakes, and the rosemary in the oil over moderately low heat, stirring, until the onion is soft and add the broth, the wine, and the peas. Simmer the mixture for 3 minutes, or until the peas are tender, and stir in the prosciutto, the potatoes, the parsley, and salt and pepper to taste. Bring the reserved water in the kettle to a boil and in it cook the fettuccine until it is al dente. Drain the pasta and in a large bowl toss it with the potato mixture and the Parmesan.
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- Cook pasta in a large pot of boiling salted water, stirring occasionally and adding peas about 2 minutes before pasta is done, until al dente. Drain pasta and peas, reserving 1½ cups pasta cooking liquid.
- Meanwhile, heat butter in a large Dutch oven or other heavy pot over medium until frothy. Tear prosciutto slices into bite-size pieces and add to pot along with sage. Cook, stirring occasionally, until prosciutto is golden brown and beginning to crisp, about 4 minutes. Remove from heat and let sit until pasta is done.
- Add pasta, peas, 2 oz. Parmesan, and 1 cup reserved pasta cooking liquid to pot with prosciutto and return to medium heat. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until saucy and pasta is coated, about 30 seconds. Taste and season with more salt if needed.
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