PEAS AND PROSCIUTTO
Steps:
- Heat oil in a large saute pan over medium heat.
- Add onion and saute for 3 minutes or until translucent. Stir in the prosciutto and saute for an additional 3 minutes.
- Add the peas, broth and salt and pepper. Cook for about 3 minutes or until hot.
- Drain off all liquid.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- Heat oil in a small, heavy saucepan on medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clear container and reserve, at room temperature, to use as flavored oil for frying and sauteing.
PEAS AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 18m
Yield 6 servings
Number Of Ingredients 7
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.
PEA-PROSCIUTTO SAUCE
Found in a magazine.
Provided by Brandy Bender @MisDisturbed19
Categories Other Sauces
Number Of Ingredients 10
Steps:
- Cook the proscuitto in a skillet with the olive oil over medium heat until crisp, 4 minutes. Stir in 3 slices of garlic and tomato paste; cook 1 minute.
- Ladle in the pasta-cooking water and simmer until reduced to half, 4 minutes. Add the heavy cream and simmer until thickened, 3 minutes.
- Toss with the cooked ravioli, blanched peas, and some chopped parsley. Top with grated parmesan cheese. Enjoy!
PROSCIUTTO AND PEAS
This peas and prosciutto dish has a delicious, slightly salty flavor. Even the pea haters will like this one! -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium heat. Add prosciutto; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, peas and onion in drippings until tender, 5-7 minutes. Sprinkle with prosciutto.
Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 349mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein.
PENNE WITH TOMATO PROSCIUTTO SAUCE
Provided by Gina Marie Miraglia Eriquez
Categories Pasta Pork Tomato Vegetable Sauté Christmas Thanksgiving Dinner Meat Fall Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (pasta course) servings
Number Of Ingredients 8
Steps:
- Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
- Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
- While pasta cooks, reheat sauce over medium heat.
- Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.
EMMANUEL'S PASTA, PEAS, PROSCIUTTO, AND ONION
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put a large pot of water on the stove over high heat for pasta. When water comes to a boil, add salt to water and cook pasta to al dente, with a bite to it.
- In a large, deep skillet, preheated over moderate heat, cook garlic, onion, and crushed pepper in extra-virgin olive oil for 3 to 4 minutes. Add tomatoes and sauce or puree to the pan. When tomatoes come to a bubble, reduce heat to simmer. Season sauce with salt and pepper.
- When pasta is cooked to al dente, drain well and set near stove. Sprinkle ribbons of sliced prosciutto and the green peas into the sauce. Stir to combine and heat peas through. Toss pasta with sauce and shredded basil. Keep turning pasta in sauce until basil wilts and pasta begins to absorb sauce, about 1 minute. Transfer pasta to a serving platter and garnish with a few whole basil leaves.
- Serve with salad and grated cheese, for passing.
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.
PEA-PROSCIUTTO SAUCE
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 4 ounces chopped prosciutto in a skillet with 2 tablespoons olive oil over medium heat until crisp, 4 minutes. Stir in 3 sliced garlic cloves and 1 tablespoon tomato paste; cook 1 minute. Ladle in 1 cup pasta-cooking water and simmer until reduced by half, 4 minutes. Add 1/4 cup heavy cream and simmer until thickened, 3 minutes. Toss with 1 pound cooked ravioli, 1 cup blanched frozen peas and some chopped parsley. Top with grated parmesan.
PASTA WITH PROSCIUTTO AND PEAS
Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
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.
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.
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.
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- 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.
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- Cook pasta in boiling water until al dente. During last 5-7 minutes of cooking, add frozen peas and continue boiling both the pasta and frozen peas for 5-7 more minutes. Drain. Reserve 1/2 cup pasta water.
- In a large skillet, heat 2 tablespoons butter on medium heat. Add the torn prosciutto and stir to coat it with butter, for about 1 minute. Add black pepper. Add another 2 tablespoons of butter and stir until melted.
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