PASTA, PANCETTA AND PEAS
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
- Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.
PASTA WITH PROSCIUTTO, PEPPERS, AND HERBS
Categories Herb Pasta Quick & Easy Bell Pepper Prosciutto Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a heavy skillet cook onion and yellow pepper in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in red peppers and ham. In a kettle of salted boiling water cook pasta until al dente and drain well. In a bowl toss pasta with pepper mixture, remaining 2 tablespoons oil, herbs, and salt and pepper to taste.
- Serve pasta with lemon and Parmesan.
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.
PASTA WITH PEAS, ASPARAGUS, BUTTER LETTUCE, AND PROSCIUTTO
Provided by Molly Stevens
Categories Pasta High Fiber Mother's Day Dinner Asparagus Pea Spring Prosciutto Lettuce Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.
- Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.
- Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.
- Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.
- Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.
PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE
Grated lemon zest gives this creamy classic a hit of bright flavor and a little added flair.
Provided by Mindy Fox
Categories Milk/Cream Pasta Kid-Friendly Quick & Easy Ham Pea Small Plates
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
- Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
- Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.
CREAMY PENNE PASTA WITH HAM AND PEAS
I tried to copy a wonderful dish I had at a small local Italian restaurant and this one turned out WONDERFUL (for a lot less money too!) The flavors are excellent and it's a totally new way to use up leftover ham. The crispy ham reminds me of pancetta. This is a very forgiving recipe and many different vegetables can be added to your liking, try sauteed zucchini with the peas, or mushrooms, broccoli, etc.
Provided by Aurora
Categories Ham
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring large pot of water to boil and add pasta, cooking to al dente.
- Add peas last 2-3 minutes to pasta.
- Scoop out 1 cup pasta water, then drain, and place in a large serving dish.
- Whisk flour into milk (or shake together in a jar) till mixed well.
- In skillet, pour olive oil in and add ham, cook over medium heat, stirring occasionally until ham is crispy. Remove to paper towel to drain.
- In sauce pan, melt butter (or use more olive oil) and saute garlic over medium low for about 2-3 minutes (if you love garlic, feel free to add more!).
- Whisk in milk/flour mixture and add chipped cream cheese, whisking till melted into sauce smoothly. Add Parmesan cheese and whisk till incorporated.
- In large dish with pasta and peas, toss in crispy ham, and any other vegetables you want (optional).
- Pour sauce over pasta and mix, pouring in pasta water till nice and creamy.
- Top with more parmesan and fresh ground pepper.
- serve immediately with tossed salad and garlic bread. YUM!
VEGAN CREAMY LEMON PASTA WITH PEAS
Luxuriously creamy pasta with a lemony twist and a simple list of ingredients. Love how quickly this velvety pasta comes together! Just add a bit of ham for the carnivores.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 13
Steps:
- If using cashews, place them in bowl and cover with boiling water. Let soak for at least 15 minutes.
- While the cashews soak, cook the pasta and prep the sauce. Cook the pasta according to package directions and drain, being sure to reserve 1 cup of the pasta water.
- Set a large heavy skillet over low heat and add the olive oil. When hot, add the onions. Sweat the onions on low heat (they should barely sizzle) until tender but not browned, 10-12 minutes. Add the garlic and cook, stirring occasionally, for another minute.
- Stir in the wine, lemon juice, lemon zest, salt, and pepper. Increase heat to medium. Cook, stirring occasionally, until the liquid has mostly evaporated, about 3 minutes.
- Meanwhile, drain the soaked cashews. Blend in a high-speed blender with 1/2 cup water until smooth. Pour into the skillet along with half of the pasta water. (If you're using heavy whipping cream instead of cashews, add that now). Stir until warmed through and bubbly.
- Reduce heat to low. Add the cooked pasta and the peas. Stir gently until the pasta is coated. Add additional pasta water as needed to make sure the sauce coats all of the pasta.
- Taste and add additional salt and pepper if desired.
- Transfer to serving bowl and top with parsley.
- Divide the pasta and stir ham into the carnivores' portions, or you can just top their pasta with the ham.
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