PANCETTA AND PEA LINGUINE
A great, quick after work supper for 2.
Provided by chopper74
Time 25m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Bring a pan of lightly salted water to the boil and add in the pasta.
- To a preheated, thick bottomed frying pan add the pancetta. Do not add in oil as the pancetta will release oil as it is cooking. Fry until lightly crispy.
- Once the pancetta has cooked through remove it from the pan with a slotted spoon, and place it to one side. Leaving behind the pancetta oil in the pan.
- Add the finely sliced shallots to the pancetta oil and fry until opaque.
- Add the glass of wine to the shallots. You should hear a satisfying sizzle as the wine hits the pan. Reduce the heat so the wine mixture simmers and leave this until the wine has reduced by 2/3rds its original volume.
- Now add in the pancetta, creme fraiche, peas, parmesan (reserving some for the garnish at the end) and a good few grinds of black pepper and stir thoroughly together. Leave the sauce to simmer and thicken slightly, 3-4 minutes. If the sauce over thickens you can thin it down by adding a small spoonful of pasta water.
- Drain the pasta and spoon into warmed pasta dishes. Pour over the sauce as desired or mix the sauce with the pasta and then serve with a sprinkling of the remaining parmesan. Goes well with a lightly dressed green salad. ENJOY!
RAVIOLI WITH PEAS AND LEMON BUTTER SAUCE RECIPE
Peas can be more than just a go-to veggie side dish. They're also great in recipes.
Provided by Jerry James Stone
Categories Main Course
Number Of Ingredients 6
Steps:
- Before we begin, let's talk about cooking pasta. It seems simple but most people do it wrong. So here is what you should be doing: for every quarter pound of pasta, you'll need 1 quart of water. And for every quart of water, you want to add 1 tbsp of salt. Never ever add oil to your water.
- Bring the water to a raging boil. Add in the salt and then add in the pasta. Cook as long as directed by the package of ravioli. While the pasta is cooking, melt the butter in a large frying pan. Add a pinch of salt if the butter is unsalted.
- Add in the lemon juice and the fresh peas. Fresh peas take but a few seconds to cook.
- When the pasta is done cooking, using a slotted spoon, scoop out the raviolis and transfer them directly to the fry pan with the sauce.
- It works best if you can time it so the peas are cooked when the pasta is done. The liquid from the pasta will make the butter sauce even creamier, so don't worry about the raviolis being wet when you add them to the butter.
- Cook everything for a few seconds and then plate with fresh Parmesan cheese and salt and pepper.
RAVIOLI WITH PEAS, TOMATOES AND SAGE BUTTER SAUCE
Make and share this Ravioli With Peas, Tomatoes And Sage Butter Sauce recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large, deep skillet.
- Add sage and parsley and cook over medium heat until butter starts to brown, about 3 minutes.
- Add cooked ravioli and lemon zest and toss to coat.
- Add peas and tomatoes and toss until heated through.
- Add salt and pepper to taste.
- Add parmesan cheese and toss to combine.
LINGUINE WITH SHRIMP AND PANCETTA
The original recipe I followed was an Emeril's recipe. I have tweaked the recipe to my husband and my taste, so now it is a little different than the original recipe. It is so simple, easy yet has a robust of flavors. It always pleases! All guest I have served this recipe to have loved it.
Provided by Expat in Holland
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot.
- Meanwhile, in a large skillet heat the olive oil over medium-high heat.
- Add the pancetta and cook until golden brown, 5 minutes. Remove and set aside.
- In same skillet add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds.
- Add the wine, salt, red pepper, lemon juice, lemon zest, pancetta and shrimp. Bring mixture to a boil and cook about 4 to 5 minutes. Stir frequently. Shrimp should become pink and cooked through. DO NOT OVER COOK.
- Add the parsley and stir to combine.
- In a large bowl, combine pasta with shrimp mixture. Toss well to combine.
- Add parmesan and toss well to thoroughly combine. Let set for 3 minutes until pasta absorbs all the liquid.
- Garnish with parsley and serve immediately.
PASTA WITH LEMON CREAM AND PROSCIUTTO
Categories Citrus Pasta Pork Sauté Winter Prosciutto Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.
- Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.
DATE NIGHT CREAMY RAVIOLI WITH PEAS
Date Night Creamy Ravioli with Peas is the easiest dinner ever! Store-bought spinach and cheese ravioli served with a garlicky cream pink sauce are quick to make and ready in under 30 minutes!
Provided by 2 sisters recipes
Categories Dinner
Time 23m
Number Of Ingredients 12
Steps:
- In a large deep skillet, on high heat, add the extra virgin olive oil, minced garlic, chopped onion, and saute for about 5 minutes until the onions are softened and translucent, stirring occasionally.
- Add the pancetta, reduce the heat and cover with a lid. Simmer until the pancetta is fully cooked and crispy, about 3 to 5 minutes.
- Pour in the already prepared marinara sauce, along with the baby peas and crushed red pepper flakes. Stir to combine and blend, cover with a lid and simmer for about 2 to 3 minutes.
- Pour and stir in the light cream. Cover and simmer for 3 minutes until it blends and thickens the sauce. Taste the sauce, and season with salt and black pepper to taste.
- Finally, toss in 4 tablespoons of grated parmesan cheese and fresh chopped basil. Stir to combine. Turn off the heat. If the sauce gets too thick, you can stir in a little water.
- Meantime, bring a large saucepan of water to a boil. Add 1 tsp. to the boiling water and gently drop into the water the ravioli. Cook the ravioli for about 2 to 3 minutes only. They cook quickly. Drain in a colander.
- Spoon a few ravioli into each dish and spoon some creamy pink sauce over them and serve. Serve with extra grated parmesan cheese at the table.
- yields: 4 to 6 servings
Nutrition Facts : Calories 280 calories, Carbohydrate 8.8 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 23.1 grams fat, Fiber 1.9 grams fiber, Protein 9.5 grams protein, ServingSize 4 ravioli, Sugar 3.4 grams sugar
RAVIOLI WITH LEMON, PEAS AND PANCETTA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
- Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
- Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
- Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.
Nutrition Facts : Calories 420, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 102 milligrams, Sodium 696 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams
RAVIOLI WITH ARUGULA, TOMATOES AND PANCETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 7 to 9 minutes until tender. Drain.
- In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the ravioli and cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve.
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FETTUCCINE WITH PEAS, ASPARAGUS, AND PANCETTA - BON APPéTIT
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4.5/5 (51)Estimated Reading Time 1 minServings 4Total Time 40 mins
- Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
- Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.
- Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.
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4.8/5 (9)Total Time 30 minsCategory PastaCalories 419 per serving
- Put the pancetta or bacon in a small skillet over medium-low heat. Cook until the fat is rendered and the pancetta is crisp and golden, about 10 minutes. Remove to a paper-towel lined plate.
- Whisk together the egg yolk, mascarpone and flaky salt in a bowl. Zest the lemon into the bowl, then halve the lemon and squeeze the juice of one half into the bowl. Stir in the cheese and black pepper.
- While the pancetta is cooking, bring 4 quarts water to a boil in a large saucepan or stock pot and season with 2 tablespoons kosher salt. Add the pasta and cook until al dente. Drop the peas into the pot 2 minutes before draining. Scoop out and reserve 1/2 cup of the cooking water.
- Put the hot drained pasta back into the pot and toss with the butter until it melts. Whisk 1/4 cup of the cooking water into the egg yolk mixture until smooth, then pour over the pasta and toss together with tongs. Drizzle in more water if the sauce seems too thick (keep in mind it will thicken as it sits).
SIMPLE PANCETTA PASTA WITH PEAS AND PARMESAN | THE ...
From themediterraneandish.com
4.9/5 (18)Category EntreeCuisine MediterraneanCalories 309 per serving
- Cook the pasta to al dante in plenty of salted boiling water, consult package for instructions. Reserve 1 cup of the pasta cooking water aside, then drain pasta (some of the starchy pasta water will serve as sauce later)
- Meanwhile, heat a large cast iron skillet over medium-high heat. Add the pancetta (or bacon) and cook, tossing regularly, until fully cooked and browned. Remove pancetta onto a plate lined with paper towel to drain. Carefully dispose of most of the pancetta fat leaving just a hint (about 2 tsp) for flavoring.
- Set stove top to medium heat and return skillet to heat. To the little bit of pancetta fat, add 4 tbsp Private Reserve extra virgin olive oil. Heat until shimmering but not smoking, then add shallots, peas, salt, black pepper, and 1 tsp aleppo pepper. Raise heat to medium-high and cook for 5 minutes, tossing regularly. Add garlic and parsley and cook for another 3 mins, or until peas are fully cooked through.
- Now return cooked pancetta to skillet. Add cooked pasta and 3/4 cup of the reserved pasta water. Add the remaining 1 tsp aleppo pepper, lemon zest and lemon juice. Toss to combine.
LEMON RICOTTA PASTA WITH FRESH PEAS AND PANCETTA | A ...
From ahealthymakeover.com
Cuisine AmericanTotal Time 30 minsCategory DinnerCalories 688 per serving
- While the pasta is cooking, add 1 T olive oil to a large pan and saute the Pancetta until beginning to get crispy
- In a blender, add the kale, garlic, thyme and oregano. Blend well so that the kale and garlic get really nice and blended
- To the blender, add the peas (reserving some for topping), ricotta, lemon zest, lemon juice, the remaining olive oil, Sea or Kosher salt, and some fresh pepper. Blend well until almost smooth - this was almost a full minute for mine.
PEAS AND PANCETTA WITH LEMON - WHAT'S GABY COOKING
From whatsgabycooking.com
5/5 (1)Estimated Reading Time 2 mins
- If using fresh peas, bring a medium pot of water to boil. Blanch the peas for 3-4 minutes and remove. If using frozen peas, skip this first step.
- Heat a large skillet over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
- Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta and lemon zest.
LEMON PASTA WITH PANCETTA AND PEAS - THE TRAVEL BITE
From thetravelbite.com
Reviews 2Servings 4Cuisine ItalianCategory Main Dishes
- Bring a large pot of water to boil for the pasta. Follow pasta's package directions for cooking al dente.
- While you're waiting for the pasta to cook, fry the pancetta in a large saute pan until crispy. Remove and set aside on a plate lined with a paper towel to absorb any excess fat just as you might do for bacon.
- Add the frozen peas to the same sauté pan and cook for 2-3 minutes until warm. The peas should get nicely coated with the fond (bacon drippings) left over from the pancetta.
- Add the mascarpone cheese to a large bowl and grate the lemon peel over it with a zester. Then, slice the lemon in half and squeeze the juice into the bowl with cheese making sure to remove any rogue lemon seeds.
GARLIC AND PARMESAN PASTA WITH PANCETTA AND BLACK PEPPER
From talkingmeals.com
Ratings 1Category Main Course, Side DishCuisine ItalianTotal Time 25 mins
- The only things you can do in advance is to dice the Pancetta and mince the garlic. This should only take a few minutes, so you can do it 3-4 days in advance or right before cooking.
- Bring a large pot of water to a boil and then add a tbsp of olive oil and a tsp of salt. Add the spaghetti and stir while cooking for a minute so the pasta doesn't stick. Bring back to a boil and cook for 7-10 minutes until it reaches desired consistency.
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5/5 (1)Total Time 20 minsCategory DinnerCalories 688 per serving
- While the pasta boils, cook the pancetta over medium heat in a large pan until it renders its fat, about five minutes.
- Add the onions, garlic, and salt and cook them for about a minute, or just until the garlic is fragrant.
- Pour in the wine, lemon juice, and zest and turn the heat up to bring them to a simmer. Scrape the bottom of the pan to loosen the browned bits. Simmer the sauce for a few minutes or until it reduces a bit and slightly thickens.
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5/5 (1)Calories 194 per serving
- Cook pasta according to package directions, adding frozen peas during last 2 minutes of cooking; drain.
- Sauté pancetta 3 minutes. Add minced garlic; cook 30 seconds. Add wine; cook 30 seconds. Add pasta mixture, butter, lemon rind, salt, and pepper; toss.
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From twopeasandtheirpod.com
5/5 (5)Total Time 17 minsCategory PastaCalories 423 per serving
- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions. Drain and set aside. You can drizzle a little olive oil over the ravioli and stir so it doesn’t stick together.
- To make the sauce, melt the butter in large skillet over medium heat. Add the shallot and garlic and cook for 1 minute. Whisk in the flour and slowly pour in the broth. Whisk in the lemon zest and lemon juice.
- Pour in the heavy cream and whisk to combine. Season with salt and pepper. Turn the heat to medium low and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens a bit.
- Stir in the Parmesan cheese until melted. Add the chopped spinach and frozen peas and cook for 2 minutes or until spinach is wilted. The sauce should be thick enough at this point, if you want it thicker, you can cook for a few more minutes, stirring to help it thicken up.
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