Tagliatelle With Ham And Peas Food

TAGLIATELLE WITH HAM AND PEAS

Tagliatelle With Ham and Peas image

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

Ingredients

1 lb tagliatelle pasta noodles or 1 lb linguine
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
5 ounces thick-sliced smoked ham, excess fat trimmed off and cut into 1/2 in. cubes
1 cup peas, either fresh or thawed frozen
1/4 tablespoon salt
1/8 teaspoon fresh ground pepper

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

HAM AND PEA TAGLIATELLE

Ham and Pea Tagliatelle image

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

Ingredients

300 g pasta
325 g peas
1 tablespoon oil
250 g mushrooms
2 tablespoons chives
140 g ham
200 g creme fraiche
1 tablespoon mustard
25 g parmesan cheese

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

FOUR-CHEESE PASTA WITH PEAS AND HAM

Four-Cheese Pasta With Peas and Ham image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
12 ounces penne
1 cup frozen peas
2 large eggs, plus 1 egg white
1 cup evaporated milk
4 tablespoons unsalted butter
3 ounces sharp cheddar cheese, grated (1 scant cup)
3 ounces part-skim mozzarella cheese, grated (about 1 cup)
3 ounces fontina cheese, grated (1 scant cup)
3 ounces deli ham, in 1 piece, diced
1 ounce parmesan cheese, grated (about 1/2 cup)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 8 minutes, adding the peas in the last 2 minutes of cooking.
Meanwhile, whisk the eggs, egg white, evaporated milk and 1/2 teaspoon salt in a bowl.
Drain the pasta and peas; wipe the pot dry and return the pasta and peas to the pot. Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture. Place the pot over medium-low heat and cook, stirring constantly, until thickened, 8 to 10 minutes, adding the ham halfway through cooking (don't let the mixture boil or the eggs will scramble). Remove the pot from the heat and stir in the parmesan.

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