Pasta With Asparagus And Prosciutto Food

PROSCIUTTO AND ASPARAGUS PASTA

Steps:

• Bring a large pot of water to a boil; cook asparagus until just tender, 3 to 4 minutes. Remove asparagus with a slotted spoon, keeping water boiling.
• Heat a skillet over medium heat; cook prosciutto in hot skillet until crisp, 2 to 3 minutes. Remove prosciutto from skillet and transfer to a work surface to cool; chop.
• Heat olive oil in a skillet over medium heat; cook and stir green onions until lightly browned, about 5 minutes. Remove skillet from heat; add asparagus.
• Cook linguine in the pot of boiling water until tender yet firm to the bite, about 11 minutes. Drain pasta, reserving 1/4 cup of the pasta water.
• Combine pasta, 1/4 cup pasta water, asparagus, and green onions together in a serving bowl; top with prosciutto.

CREAMY PASTA WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Bring a large pot of lightly salted water to a boil. Add asparagus and boil until tender yet firm to the bite, about 4 minutes. Scoop asparagus out of the pot using a slotted spoon, rinse under cold water, and drain.
• Bring water to a boil again. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a large skillet over medium-low heat and cook shallot until soft and translucent, 1 to 2 minutes. Add prosciutto, increase heat to medium, and cook until prosciutto is crisp, 3 to 5 minutes. Pour in white wine and simmer until evaporated. Add cream and season lightly with salt and pepper. Add drained asparagus and bring to a boil.
• Mix cooked spaghetti into the sauce in the skillet. Season with lemon juice. Serve with freshly grated Parmesan cheese.

CREAMY PASTA WITH ASPARAGUS, PARMESAN, AND CRISPY PROSCIUTTO

Steps:

• Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute.
• Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min).
• Reserve 1 c cooking water and drain pasta and asparagus, return to pot.
• Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed.
• Season with salt and pepper to taste.
• Sprinkle with crunchy prosciutto.
• Serve. Delicious with crusty warm bread.

SPINACH-RICOTTA PESTO PASTA WITH CRISP PROSCIUTTO AND ASPARAGUS

Steps:

• Bring a large pot of heavily salted water to a boil over high heat. When it boils, add pasta and cook as indicated on box.
• Meanwhile, heat oil in a large frying pan over medium heat. When it shimmers, add prosciutto and cook, stirring occasionally, until prosciutto is crisp, about 5 minutes. Add asparagus and toss to coat evenly. Let cook until asparagus just starts to get browned on the edges, about 3 minutes.
• Remove 1/2 cup of the pasta cooking water. Add a few tablespoons of the water to the asparagus mixture, stir, scraping the bottom of the pan to incorporate browned bits, and remove from heat. Drain pasta and return to pot (off heat), add remaining reserved pasta cooking water, asparagus, Spinach-Ricotta Dip, and stir until thoroughly coated. Taste and adjust seasoning, as desired. Serve immediately.
• In a large frying pan, heat oil over medium heat. When oil shimmers, add pine nuts and cook until they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onion is golden brown, about 3 minutes. Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth. Taste and adjust seasoning, as necessary.

BOW TIES WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until slightly thickened., Place asparagus and water in a microwave-safe dish. Cover; microwave on high for 3-4 minutes or until crisp-tender. Drain. , Drain pasta and place in a large serving bowl. Add the cream, asparagus, Parmesan cheese and prosciutto; toss to coat.

PASTA WITH CHICKEN, ASPARAGUS & PROSCIUTTO (OR BACON)

Steps:

• Trim the asparagus and cut into short lengths on the diagonal - keep the tips separate. (If you like, peel the stems to give a more vibrant colour when cooked.) Cook the stems in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water.
• Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane. Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Broil the prosciutto for 3-4 minutes until crisp - keep an eye on it because it can burn easily.
• Meanwhile cook the pasta in plenty of well-salted boiling water until al dente.While it's cooking, put the butter and half the cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly. Tip in the lemon segments and juice, the chicken, asparagus and a few pinches of salt. Turn off the heat.
• Drain the pasta and add it to the contents of the pan along with the rest of the cream. Toss well, adding black pepper and nutmeg to taste, and the grated parmesan. Toss again, top with the prosciutto and serve immediately.

PRONTO PROSCIUTTO PASTA

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender. Stir in the prosciutto, olives, onion powder, basil, parsley, pepper and salt. Cook, uncovered, over medium heat for 3-4 minutes or until heated through. Drain spaghetti; toss with prosciutto mixture. Sprinkle with feta cheese.

RUNNER BEAN & PROSCIUTTO PASTA

Steps:

• Cook the tagliatelle in a large pan of boiling, salted water according to pack instructions. Four mins before the end of the cooking time, add the runner beans.
• Meanwhile, cut each slice of prosciutto into 5-6 pieces. Heat the oil in a frying pan, add the ham, then fry quickly until crisp. Drain the pasta and return to the pan with the crème fraîche, prosciutto, pan juices and plenty of black pepper, tossing everything together until the pasta is well coated.

PASTA WITH ASPARAGUS AND CHERRY TOMATOES

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. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Add the cooked pasta and 1/2 of the Parmesan to the large saute pan with the vegetables. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PASTA WITH PEAS, ASPARAGUS, BUTTER LETTUCE, AND PROSCIUTTO

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 SPRING VEGETABLES AND PROSCIUTTO

Steps:

• In a kettle cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring occasionally, until the garlic is softened, add the tomatoes, and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened and the liquid is reduced to a thick purée. Stir in the chopped basil and salt and pepper to taste.
• In a saucepan combine the butter, the cream, and the broth, bring the mixture to a boil, and simmer it, stirring occasionally, until it is reduced to 1/2 cup. Whisk in the Parmesan, whisking until the mixture is smooth, whisk the mixture into the tomato mixture, whisking until the sauce is combined well, and keep the sauce warm.
• In a kettle of boiling salted water cook the asparagus for 2 minutes, add the broccoli and the zucchini, and cook the vegetables, for 2 minutes. Add the peas, cook the vegetables for 1 minute, and add the snow peas. Cook the vegetables for 30 seconds, or until they are all just tender, transfer them with a slotted spoon or sieve to the sauce, and toss them gently to coat them with the sauce.
• Return the cooking liquid in the kettle to a boil, in it cook the pasta until it is al dente, and drain it well. In the kettle combine the pasta with the vegetable mixture, the prosciutto, and salt and pepper to taste. Divide the pasta mixture among 6 heated plates and garnish it with the basil leaves.

PASTA WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
• Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.