Bow Ties With Basil Cream Sauce Peas And Prosciutto Recipes

BOW TIE PASTA WITH BASIL PESTO RECIPE - (3.7/5)

Steps:

• Place the pignolis and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute more. Place pesto in bottom of a large serving bowl and stir in the pasta until well mixed. Serve with additional Parmesan cheese. NOTE: Using young basil leaves will result in a fresher flavor and a prettier green color. If you don't use all of the pesto, immediately refrigerate or freeze it with a thin layer of olive oil on top. Exposure to air will darken it significantly and affect the flavor.

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.

BOW-TIES WITH PEAS AND HAM

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
• Meanwhile, heat butter in a saucepan over medium heat. Add onion; cook, stirring, until soft, 3 to 4 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until thickened, 3 to 4 minutes.
• Cut ham into strips. Add to sauce; cook until heated through, 1 to 2 minutes. Toss sauce with pasta. Serve with grated Parmesan.

CREAMY PESTO CHICKEN AND BOW TIES

Steps:

• Cook pasta according to package directions. Drain.
• Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
• Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.

BOW TIES WITH SAUSAGE, TOMATOES AND CREAM

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

BOW TIES WITH BASIL CREAM SAUCE, PEAS AND PROSCIUTTO

Steps:

• Cook bow ties according to package directions and drain.
• While pasta is cooking, stir together the evaporated milk and flour, then add basil and garlic.
• Cook and stir for 1 minute, then add peas, prosciutto and Parmesan cheese.
• Stir until cheese is melted, but do not boil.
• Pour over cooked pasta and toss gently to coat.
• Sprinkle with additional Parmesan, if desired.
• Adjust salt and pepper seasonings to taste and garnish with additional fresh basil.

BOW TIES WITH SAUSAGE AND LEEK SAUCE

Steps:

• Bring the salted water to a boil.
• Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2-inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.
• In a large skillet, heat the olive oil over medium heat. Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 minutes. Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes. Stir in the shallots and cook for 1 minute. Add 1 tablespoon of the butter, the peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside.
• Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente -- tender, but firm -- about 12 minutes. Drain the bow ties well and return them to a pot over low heat.
• Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, passing additional grated cheese on the side, if you like.

BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
• Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
• Pesto:
• 5 big handfuls basil leaves (about 2 hefty bunches)
• 1/2 cup pine nuts or 3/4 cup walnuts
• 1/2 cup fresh grated Parmesan or Pecorino cheese
• Juice of 1 small lemon
• 2 cloves garlic, peeled
• Kosher salt
• About 20 grinds freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
• Yield: about 1 1/2 cups

BOW TIES WITH ARTICHOKES AND PEAS

Steps:

• 1 With a large knife, trim off the top 1 inch of the artichokes. Rinse them well under cold water. Bend back and snap off the small leaves around the base. With scissors, trim the pointed tops off the remaining leaves. Peel off the tough outer skin of the stems and around the base. Cut the artichokes in half. Use a small knife with a rounded tip to scrape out the fuzzy leaves in the center. Thinly slice the artichokes. 2 Pour the olive oil into a skillet large enough to hold the cooked pasta. Add the onion and garlic and cook, stirring occasionally, over medium heat 10 minutes. Add the artichokes and 2 tablespoons water. Add salt and pepper to taste. Cook 10 minutes or until the artichokes are tender. 3 Stir in the peas. Cook 5 minutes or until the peas are tender. Remove from the heat and stir in the basil. 4 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook, stirring often, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 5 Toss the pasta with the artichoke sauce and a little of the cooking water if needed. Add a drizzle of extra-virgin olive oil and toss again. Toss with the cheese and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BASIL PESTO BOW TIE PASTA

Steps:

• Cook pasta according to package directions.
• Don't forget to salt the water.
• Drain well.
• While pasta is cooking, place olive oil and garlic in a small fry pan.
• Bring to moderate heat, stirring garlic frequently to prevent browning.
• Add pinenuts and saute stirring frequently until nuts are firm but tender.
• Toss cooked pasta with pinenut/garlic mixture.
• Gently stir in basil pesto until pasta is lightly coated.
• Add tomatoes, grated parmesan and feta cheese.
• Toss lightly and serve warm or at room temperature.
• There are no measurements for these ingredients because it is all a matter of individual taste.

LEMON-BASIL BOW TIES

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, saute garlic in oil for 1 minute. Stir in the lemon juice, lemon zest, salt and pepper. Drain pasta; add to skillet. Add basil; toss to coat. Cook and stir for 1-2 minutes or until basil is wilted. Sprinkle with Parmesan cheese.

BOW TIES WITH ASPARAGUS, CREAM, AND PROSCIUTTO

Steps:

• 1 In a large skillet, bring about 2 inches of water to a boil. Add the asparagus and salt to taste. Cook until the asparagus are just tender and bend slightly when lifted from the water. The cooking time will depend on the thickness of the asparagus. Pat the asparagus dry. Cut them into bite-size pieces. 2 Bring the cream to a simmer in a small saucepan. Cook 5 minutes or until slightly thickened. 3 Bring a large pot of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 4 Pour the pasta, cream, and cheese into a large serving bowl and toss well. Add a little cooking water if the sauce seems too thick. Add the asparagus and prosciutto and toss again. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BOW TIES WITH PEAS, LEMON, AND MINT

Steps:

• In a saucepan cook shallot in butter over moderate heat, stirring, until softened. Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons. Stir in broth and boil liquid until reduced to 3/4 cup. Add cream and boil liquid until reduce to 3/4 cup. Stir in peas, zest, and Parmesan and cook sauce until peas are heated through.
• While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well. In a serving bowl toss pasta with sauce and mint.