HAM AND PEA TAGLIATELLE
Make and share this Ham and Pea Tagliatelle recipe from Food.com.
Provided by hectorthebat
Categories Ham
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add the pasta to a pan of boiling water. Bring back to the boil and simmer fast for 9 minutes, stirring now and then. Add the petit pois for the last 5 minutes. Drain and reserve 4tbsp cooking water. Return to the pan.
- While the pasta is cooking, heat the oil and cook the mushrooms, stirring often.
- Add the chives, ham, creme fraiche and mustard to the mushrooms and heat until simmering.
- Season with pepper and simmer for 1 minute. Add to the pasta with the reserved cooking water and toss together. Serve immediately with grated Parmesan and ground black pepper.
Nutrition Facts : Calories 640.1, Fat 27.3, SaturatedFat 14, Cholesterol 92.2, Sodium 697.8, Carbohydrate 72.1, Fiber 7.5, Sugar 7.9, Protein 26.9
TAGLIATELLE WITH HAM AND PEAS
I found this recipe online. It is taken from the book, Skinny Italian, by Teresa Giudice. This is really good and simple to make. I often sub linguine for the tagliatelle.
Provided by tinebean21
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package directions until al dente. (Time the pasta so it is done about the same time as the sauce).
- Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally until the onion is translucent, about 3 minutes.
- Add ham and peas and cook, stirring occasionally until heated through, about 3 mins or more. Reduce the heat to very low to keep warm.
- Drain the pasta, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
- Add sauce, salt and pepper to pasta. Toss pasta with enough of the pasta water to make a light sauce.
Nutrition Facts : Calories 465.4, Fat 16.8, SaturatedFat 5.2, Cholesterol 90.3, Sodium 744.1, Carbohydrate 60.9, Fiber 4.3, Sugar 3.8, Protein 17.9
TAGLIATELLE WITH WILD MUSHROOMS, PEAS AND PROSCIUTTO
Steps:
- In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened.In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pasta and transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan.
TAGLIATELLE WITH BEETROOT
Any dish that tastes like Barbie made it and tastes this good has to be tried!!Spicey, vibrant, pink but scrummy pasta with a kick from Rebel Cook by Simon Rimmer (most brilliant cook book)
Provided by lindseylcw
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- preheat the oven to 400°F.
- wipe the beets clean,season then wrap them in aluminum foil with the cinnamon stick and roast for 45 mins or until soft.
- cool, unwrap and peel then chop up into 1/2 in dice.
- fry the shallots and garlic in oil until soft, add the wine, bring to the boil and reduce by 2/3rds.
- add the chicken stock and return to the boil, reduce by about 1/2.
- add the beets and sour cream, return to the boil and reduce to a thick sauce.
- Fold in the dill and horseradish, spoon over pasta and serve with the parmesan shavings.
Nutrition Facts : Calories 626.3, Fat 19.7, SaturatedFat 8.7, Cholesterol 108.8, Sodium 222.2, Carbohydrate 88.6, Fiber 5.4, Sugar 11.4, Protein 19.3
TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE-GIADA
Recipe courtesy of Giada De Laurentiis. There are several recipes posted that are similar but not quite this. Posting so I won't forget to try.
Provided by CindiJ
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
- Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside.
- Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat.
- Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist.
- Return the sausage to the pan.
- Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.
Nutrition Facts : Calories 1084.4, Fat 51.2, SaturatedFat 18.3, Cholesterol 191.8, Sodium 2154.3, Carbohydrate 104, Fiber 8.7, Sugar 9.4, Protein 50.8
TAGLIATELLE WITH VEAL AND PEA RAGU
Make and share this Tagliatelle With Veal and Pea Ragu recipe from Food.com.
Provided by Terese
Categories Veal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Trim veal of any large bits of sinew or fat and cut into small pieces (about 2cm). Lightly dust the veal with flour and shake off any excess.
- Heat a frying pan on high, add 2 tablespoons of the olive oil and fry the veal until brown all over (be careful not to overcrowd the pan; do it in two batches if necessary). Season with salt and pepper and set aside.
- Heat a heavy-based saucepan and add the remaining oil and butter. When frothing, add the onion and garlic. Cook, stirring, for a couple of minutes before adding the carrot and celery, then season with salt and freshly ground pepper. Cook for about 5 minutes on medium until soft and lightly golden. Add the browned veal, the wine, sage leaves and a quarter of a cup of water. When it comes to the boil, reduce the temperature to a simmer, cover and cook for about 35 minutes (you may need to add just a little more water if there is not enough liquid). If you are using fresh peas, pod them and add them now. Otherwise continue to cook for another 10 minutes or until the veal has become meltingly tender, adding the frozen peas for the last couple of minutes.
- To serve: cook pasta in plenty of salted boiling water until al dente; drain and toss through the veal and pea ragu. Add a knob of butter and a tablespoon of grated Parmesan cheese. Serve immediately, sprinkled with a little parsley, and offer more grated Parmesan on the side.
- Note: This sauce can be made one or two days ahead of time up to the point where you have added and cooked the peas. Then gently reheat and proceed as before.
- If using fresh peas, ensure you either pod them yourself or use ones that have been recently podded, as they quickly become mealy.
Nutrition Facts : Calories 840.9, Fat 27.3, SaturatedFat 9, Cholesterol 202.9, Sodium 320.9, Carbohydrate 93.7, Fiber 6.9, Sugar 7.5, Protein 43.4
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TAGLIATELLE WITH HAM AND PEAS - DAISIES & PIE
From daisiesandpie.co.uk
Cuisine ItalianCategory PastaServings 4Total Time 15 mins
- Bring to the boil a large pan of water, add a good pinch of salt and a swirl of olive oil, once it’s bubbling add the tagliatelle and frozen peas and allow the pasta to soften, using a spoon make sure it is all completely under the water. Bring the pan back to the boil and then turn down to a simmer - keep the lid off. Stir the tagliatelle every few minutes to prevent it from sticking together. Simmer for around 8-10 minutes until cooked.
- Whilst the pasta and peas are cooking add a splash of olive oil to a small pan and gently sizzle the garlic over a low heat to infuse the oil with garlicky flavour - after around 5 minutes pour the cream in and warm through gently.
- Once the pasta and peas are cooked - drain using a colander and then return to the pan - pour in the garlicky cream and toss well to coat, add the chopped ham, grated parmesan and a good sprinkling of black pepper.
EGG TAGLIATELLE WITH HAM & PEAS | RACHAEL RAY IN SEASON
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- Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the cooking water.
- While the pasta is working, in a large skillet, heat the EVOO, 3 turns of the pan, over medium heat. Add the butter to melt until foaming. Add the shallots and garlic and cook for 2 minutes; season with salt and pepper. Add the ham and cook until lightly browned, 2 to 3 minutes.
- Stir the wine into the ham mixture and cook, swirling, to reduce by half. Stir in the cream and season with nutmeg. Stir in the peas and tarragon. Remove the sauce from the heat.
- Add the pasta and some cheese to the sauce; toss, stirring in the reserved cooking water to thin the consistency if desired. Season with salt and pepper and top with more cheese.
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