Ham And Leek Pasta Recipes

Steps:

• Make the dough: Whisk the semolina and all-purpose flour in a large bowl. Mound on a work surface and make a well in the center. Pour 1/2 cup cold water into the well. Using a fork and working your way around the well, gradually mix the flour into the water. Continue mixing until the dough is crumbly. If the dough is too dry to come together, add up to 1/4 cup more water, a little at a time.
• Knead the dough until smooth and elastic, about 6 minutes. Wrap in plastic wrap and let rest at room temperature,30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
• Divide the dough into 4 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces; roll each piece into a small ball. With floured hands, press your thumb into a dough ball and drag it toward you to form a bowl shape; put the dough on the tip of your index finger and turn it inside out. Repeat to form the remaining orecchiette; transfer to a floured baking sheet as you go.
• Bring a large pot of salted water to a boil. Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, 7 to 8 minutes. Add the ham and cook until heated through, about 3 minutes. Stir in the garlic and thyme and cook1 minute. Add the peas and broth and bring to a simmer. Stir in the heavy cream and lemon juice, season with salt and pepper and simmer until the peas are tender, about 5 minutes for frozen, 10 minutes for fresh.
• Transfer the orecchiette to a colander and shake over the baking sheet to remove the excess flour. Add the orecchiette to the boiling water and cook until al dente, about 8 minutes. Remove with a strainer or slotted spoon and add directly to the skillet with the ham and peas. Toss, adding spoonfuls of the pasta cooking water to loosen, if necessary. Remove from the heat and stir in the parmesan.

Steps:

• Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
• Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.

Steps:

• Bring a pot full of water to a boil. Meanwhile add butter to skillet and melt. Once melted, add onion, garlic and ham. Sauté until onion is soft or ham is slightly browned.
• Once water starts to vigorously boil, add pasta. Meanwhile add flour to mixture one tablespoon at a time stirring constantly. Add in milk 1/2 cup at a time. (Add more or less to suite your tastes for sauce consistency.).
• Once sauce consistency is a little runnier than you like, add cheese and salt. Reduce heat to simmer while you drain pasta.
• Mix drained pasta together with sauce and serve with salad and bread for a complete quick meal!
• This meal is very versatile and you can change the quantities of the pasta or type of pasta to suite your own family's needs.

Steps:

• Bring a large pot of salted water to a boil.
• Add pasta and cook for 6 minutes.
• Add frozen peas and continue to boil for 3 additional minutes.
• while pasta is cooking, heat butter in a small pan, add leek and cook over medium heat for 3 minutes.
• beat eggs in a bowl and season with salt and pepper.
• drain pasta and peas and return to the pot.
• add leeks, eggs, ham and half of the cheese mix well heat on low for 2-3 minutes to make sure cheese is melted.
• transfer to serving dish and top with remaining cheese.

Steps:

• Cut the white and pale green of the leeks into thin slices and wash well. Melt the butter in a heavy saucepan, add the leeks and stir until they are coated with butter.
• Add the stock and simmer very gently, uncovered, for 30 minutes or until the leeks are tender.
• Add the ham and season to taste. The leeks will absorb most of the liquid. Meanwhile cook the pasta 'al dente', drain well and pour into a warmed serving bowl.
• Quickly reheat the leeks with the cream. Pour over the pasta, add half the cheese and toss together. Serve at once, with the rest of the cheese passed round separately

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Bring a second large pot of lightly salted water to a boil and cook leek for 2 minutes while penne is cooking. Drain well.
• Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish with some butter.
• Heat cream and butter in a saucepan over low heat until hot. Whisk in Emmentaler cheese until melted. Season with salt and pepper. Mix cooked penne and leek and add to the prepared baking dish. Pour cheese sauce on top.
• Bake in the preheated oven until lightly browned, about 10 minutes.