Angel Hair Pasta With Creamy Peas And Prosciutto Food

FRESH ANGEL-HAIR PASTA WITH BACON AND PEAS

Steps:

• Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
• Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
• Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.

PASTA WITH PROSCIUTTO AND PEAS

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.

ONE POT CREAMY GARLIC ANGEL HAIR PASTA

Steps:

• Into a large pot or deep saute pan, add Olive Oil (2 tablespoon) and the Garlic (4 clove) and cook for a few minutes until fragrant.
• To the pot, add Butter (1 tablespoon) and Freshly Ground Black Pepper (to taste).
• Add Chicken Stock (3 cup) and bring to a boil.
• Once boiling, add the Angel Hair Pasta (250 gram). Cook for 4 to 5 minutes, or until the pasta is tender.
• Once the pasta has absorbed most of the liquid, turn the temperature down to medium.
• Add the Fresh Parsley (1 tablespoon), Grated Parmesan Cheese (1 cup) and Cream (3/4 cup) and stir through until the cheese has completely melted.
• Serve as is or as a side dish. You can also add some pancetta or cooked chicken bits at the end. Enjoy!

PROSCIUTTO PARMESAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes; drain.
• Lightly grease a skillet with cooking spray. Cook the prosciutto in the skillet over medium heat until just brown, 3 to 5 minutes. Remove from heat, drain excess fat and set prosciutto aside on paper towels.
• Meanwhile, heat the cream in a saucepan over medium-low heat. Slowly stir in 1 1/2 cup Parmesan cheese in small amounts. When all the cheese has been melted, stir in the peas and prosciutto. Allow to heat for 2 minutes more. Pour over drained pasta and toss lightly. Season with salt to taste and sprinkle with 1/2 cup Parmesan cheese.

ANGEL HAIR PASTA WITH PESTO

Steps:

• Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
• Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE

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.

PROSCIUTTO PASTA WITH PEAS AND PARMESAN CHEESE

Steps:

• Cook pasta in boiling water until al dente. During the 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.
• Tear prosciutto into smaller pieces.
• 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.
• To the skillet with butter and prosciutto add drained cooked pasta with peas. Sprinkle 3/4 cup shredded Parmesan cheese evenly over pasta. Stir everything together on medium heat until the cheese melts. If needed, add a small amount of pasta water (about 1/4 cup) - but you might not need to.
• Season with salt, if needed. Serve immediately, topped with the remaining 1/4 cup shredded Parmesan cheese

ANGEL-HAIR PASTA WITH CREAMY PEAS AND PROSCIUTTO

Steps:

• Cook pasta according to package directions. Meanwhile, mix a little buttermilk with cornstarch to make a paste. Pour remaining buttermilk into a saucepan, and stir paste into it. Add peas and nutmeg, and cook over medium heat until mixture thickens and peas are cooked, about 4 minutes.
• Stir in cheese; add prosciutto. Season with salt and pepper, and pour over cooked pasta.

ANGEL HAIR PASTA WITH TOMATO CREAM SAUCE

Steps:

• In a pot over medium heat, bring about 4 quarts of salted water to a boil. Add angel hair pasta and cook according to package directions. Drain well.
• In a skillet over medium heat, heat olive oil. Add onions and garlic and cook until softened.
• Add diced tomatoes and water. Bring to a boil. Lower heat and simmer for about 3 to 5 minutes.
• Season with salt and pepper to taste.
• Add mascarpone and stir to combine. Cook for about 2 to 3 minutes or until mascarpone is melted and sauce is creamy and slightly thickened.
• Add basil and cook for about 30 seconds.
• In a serving bowl, toss pasta in the sauce. Garnish with additional fresh basil.

ANGEL HAIR WITH PROSCIUTTO AND WILD MUSHROOMS

Steps:

• Rinse the mushrooms and pat them dry. Cut off and reserve the stems. Cut the caps into thin strips. There should be about 4 cups of caps and stems combined.
• Core the tomatoes and cut into 1/2-inch cubes.
• Cut the prosciutto into very thin strips. There should be about 1 1/2 cups.
• Pull off, if necessary, any tough ''strings'' from the pea pods. There should be about 2 cups of pea pods. Put them in a saucepan and add water to cover. Bring to the boil and simmer one minute. Drain.
• Meanwhile, heat the oil in a large, heavy casserole and add the mushrooms, salt and pepper. Cook, stirring, about 3 minutes and add the garlic, jalapeno peppers and prosciutto. Cook, stirring, about one minute. Add the rosemary.
• Add the capellini to 3 quarts of boiling water and stir so that the strands are submerged. Cook about four minutes or to the desired degree of doneness. Reserve 1/2 cup of the cooking liquid. Drain the pasta.
• Add the tomatoes to the mushroom mixture and stir. Add the cream and bring to a boil. Add the pasta, pea pods and reserved pasta cooking liquid to the casserole and stir. Add the butter, 1/4 cup Parmesan cheese and shredded basil and toss to blend. Serve with additional Parmesan cheese on the side.

ANGEL HAIR PASTA WITH PROSCIUTTO AND PEAS

Steps:

• Cook pasta according to package directions,drain,reserving a small amount of cooking water.
• Return pasta to pot,tossing with olive oil,salt and pepper.
• Melt butter in large,non-stick skillet over medium heat.
• Add shallot and cook until tender,about 2-3 minutes.
• Stir in cream and white wine.
• Bring to boil.
• Add peas and cook until tender,2-3 minutes.
• Stir in prosciutto and parmesan,cook for 1 minute.
• Add pasta and toss to coat well.
• Top with additional parmesan if desired.
• Serve with Chardonnay.

ANGEL HAIR PASTA WITH PROSCIUTTO AND PEAS

Steps:

• Melt butter in skillet and saute procuitto and peas in it for 5 minutes.
• Turn cooked pasta into skillet and toss with the prosciutto and peas.
• Add cheese and serve, passing more cheese at the table and grating lots of pepper overtop.

ANGEL HAIR PASTA WITH PEAS, PROSCIUTTO, AND LEMON

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup pasta cooking liquid.
• Simmer cream and lemon peel in heavy large skillet over medium heat until slightly reduced, about 1 minute. Stir in peas, prosciutto, wine, and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten. Season to taste with salt and pepper.