Light Straw And Hay Recipes

Steps:

• In a large stockpot, bring salted water to a rapid boil.
• In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
• Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.

Steps:

• In a blender, combine the milk, cottage cheese and cornstarch; cover and process until smooth. Transfer to a small saucepan; add the salt, pepper and nutmeg. Cook and stir over medium heat until mixture comes to a boil Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese until melted., Cook fettuccine according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook ham and garlic for 2 minutes. Add peas; cook until heated through. Remove from the heat; stir in cheese sauce. , Drain fettuccine. Add to sauce; toss to coat. Sprinkle with remaining Parmesan cheese.

Steps:

• Melt margarine in 10-inch skillet over medium-high heat. Cook mushrooms, ham, parsley and onion in margarine, stirring occasionally, until mushrooms are tender. Stir in brandy. Cook uncovered until liquid has evaporated.
• Stir in whipping cream, salt and pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes, stirring frequently, until thickened.
• Cook and drain fettuccines as directed on package. Mix fettuccines and sauce. Sprinkle with cheese. Serve with pepper.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.

Steps:

• In a large stockpot, bring salted water to a rapid boil. Cook both pastas until al den te' drain and return to pot to keep warm. (Do not return pot to heat)
• Remove chicken sausage from casings, discard casings, and slice bacon into strips vertically. In a large sauté pan over medium heat, ADD 1 tbs. olive oil, sausage and bacon brown, drain on paper towel, then ADD reserved 1tbs. olive oil, shallots and mushrooms, sauté 1-2 minutes, ADD drained bacon and sausage cook 1 more minute, stirring. ADD the chicken broth and peas simmer 2-3 more minutes.
• Pour sausage, chicken broth mixture over pasta and toss top with fresh grated parmesan cheese and cracked pepper.

Steps:

• Bring a large pot of salted water to boil for pasta.
• Melt the butter in the olive oil in a large skillet over medium heat. Stir in the onion, and cook until softened but not browned, about 5 minutes. Add prosciutto, peas, and scallions. Cook until scallions are wilted, about 2 to 3 minutes. Season with the salt, then add the stock and cream. Adjust heat so the sauce is cooking rapidly, then simmer until thickened, about 5 minutes.
• Slip the fettuccine into the boiling water, and cook until al dente. When the pasta and sauce are ready, remove the pasta with tongs and add directly to the sauce, along with 1/2 cup pasta cooking water. Increase the heat so the sauce is boiling, and toss to coat the pasta with the sauce. When the sauce is thickened and coats the pasta, remove the skillet from the heat and sprinkle with the grated cheese. Toss well, and serve immediately.

Steps:

• Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil.
• Meanwhile, melt 2 tablespoons of the butter in a large (12-inch) saute pan over medium heat. Add the prosciutto and cook for 5 minutes, separating the slices with tongs, until crisp. Remove to a plate and set aside. Add the remaining tablespoon of butter and the onion to the saute pan and cook for 5 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 more minute. Add the cream, Gorgonzola, 1 1/2 teaspoons salt, and the pepper and bring the sauce to a boil. Lower the heat and simmer for 5 minutes, until thickened. Turn off the heat.
• When the sauce is almost done, add the pasta to the pot of boiling water and cook according to the package directions. Reserve 1 cup of the pasta water and drain the pasta, allowing some of the water to remain. Pour the pasta into the pan with the sauce. Add the peas, Parmesan, basil, and prosciutto and toss well. If the pasta seems dry, add some of the reserved pasta water. Taste for seasonings and serve hot with extra Parmesan.

Steps:

• In medium skillet, sauté onions and garlic in 1/4 cup butter until onion is golden.
• Stir in ham, mushrooms, basil, salt, nutmeg, sage, thyme and pepper; sauté 3 minutes.
• Stir in 1/2 cup cream.
• Cook, stirring until slightly thickened.
• Remove from heat and set aside.
• In large deep skillet, melt remaining butter over low heat, blend in remaining 1/2 cup cream.
• Add pasta; toss lightly to coat with sauce.
• Add 1/2 ham and mushroom sauce and Parmesan cheese.
• Toss thoroughly.
• Make a well in the center of the pasta; pour in remaining ham and mushroom sauce.
• Serve immediately.

Steps:

• Cook pasta separately.
• If using peas, cook them with either pasta during the last few minutes.
• Drain and set aside.
• In large, heavy skillet, melt butter over medium heat.
• Stir in ham (or Canadian bacon) and mushrooms (if using).
• Cook until mushrooms are tender.
• Season with salt and pepper.
• Add cream.
• Cook, stirring constantaly until mixture thickens.
• Toss both pastas (and peas, if using) together in a large bowl.
• Divide pasta among 6 deep pasta or soup bowls.
• Divide sauce and spoon over each portion.
• Top each with a generous amount of Parmesan cheese and serve.

Steps:

• Melt 3 Tablespoons butter in large frying pan. Add garlic and saute until slightly brown.
• Add sliced mushrooms, sprinkle with a dash of salt and saute for 3 minutes tossing occasionally.
• Remove from heat.
• In another pan, saute prosciutto in remaining 3 Tablespoons of butter until browned.
• Using 2 pots cook pasta according to directions. The green pasta will take about 1 minute longer to cook then the white.
• After draining the pastas, combine the pastas in a large bowl.
• Reheat skillet with garlic and mushrooms, add cream and chicken broth. When sauce simmers, add parmesan cheese and stir to mix.
• Add prosciutto and toss again.
• Add the pastas to pan, and heat until warm.
• Sprinkle with additional parmesan to taste.