Creamy Peas And Prosciutto Recipes

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CREAMY PEAS AND PROSCIUTTO



Creamy Peas and Prosciutto image

What doesn't taste awesome with cream cheese? You'll love this creamy, comforting side dish! Don't worry if you don't have any lemon zest on hand, and I add a bit more salt and pepper to taste. Enjoy!

Provided by KPD123

Categories     Vegetable

Time 15m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup onion, minced
6 cups frozen peas
1/2 cup prosciutto, chopped
3 ounces cream cheese, softened
1 tablespoon lemon zest

Steps:

  • Saute onions in butter with salt and pepper in a saucepan over medium high heat until soft.
  • Add the peas and cook until heated through, about 5 minutes.
  • Then add the prosciutto, cream cheese and lemon zest, stirring until thoroughly incorporated and the cheese is melted.

Nutrition Facts : Calories 266.1, Fat 11, SaturatedFat 6.1, Cholesterol 31.1, Sodium 432.5, Carbohydrate 31.4, Fiber 9.8, Sugar 12.1, Protein 12.2

PEAS AND PROSCIUTTO



Peas and Prosciutto image

Provided by Giada De Laurentiis

Time 18m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
3 shallots, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
1 (1-pound) bag frozen peas, thawed
4 ounces (1/8-inch-thick slices) prosciutto, diced
1/4 cup chopped fresh Italian parsley leaves

Steps:

  • Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.;

CREAMY FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS, AND PEAS



Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas image

Categories     Milk/Cream     Pasta     Quick & Easy     Parmesan     Asparagus     Pea     Spring     Prosciutto     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths
1/4 cup (1/2 stick) unsalted butter
4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
8 ounces crimini mushrooms, sliced
1 cup frozen petite peas, thawed
1 cup whipping cream
16 cherry tomatoes, halved
1 pound fettuccine
2/3 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped fresh chives

Steps:

  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
  • Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
  • Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.

PEAS, PROSCIUTTO AND POTATOES



Peas, Prosciutto And Potatoes image

Provided by Marian Burros

Categories     dinner, easy, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 pound thin-skinned potatoes
16 ounces whole onion or 14 ounces chopped, ready-cut onion (3 1/3 cups)
2 teaspoons olive oil
Few sprigs fresh sage to yield 1 tablespoon chopped
2 ounces thinly sliced prosciutto
2 cups frozen peas
1/2 cup no-salt-added beef stock
1/4 teaspoon salt
Freshly ground black pepper

Steps:

  • Scrub potatoes; do not peel. Slice about 1/4-inch thick, and cover with water. Cover pot, bring to a boil and cook about 10 minutes, until potatoes are tender.
  • Chop whole onion.
  • Heat a nonstick pan until it is very hot; reduce heat to medium high, and add oil. Stir in onions, and sauté until they soften.
  • Wash, dry and chop sage and add to onions when they begin to soften.
  • Slice prosciutto into thin strips, and add to the onion with the peas and stock; cover, and cook over low heat for a couple of minutes, until peas are tender.
  • Meanwhile, drain potatoes; cut into chunks, and stir into the pan as peas cook. Season with salt and pepper.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 6 grams, Carbohydrate 84 grams, Fat 8 grams, Fiber 17 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1342 milligrams, Sugar 18 grams

PASTA WITH PROSCIUTTO AND PEAS



Pasta with Prosciutto and Peas image

Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 10

Coarse salt and ground pepper
12 ounces fettuccine
1 tablespoon butter
1 shallot, finely chopped (1/4 cup)
2/3 cup heavy cream
1 package (10 ounces) frozen peas, thawed
8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup finely grated Parmesan cheese, plus more for serving (optional)

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
  • Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
  • Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.

SPICY CREAMY CHICKPEAS WITH RUNNY EGGS AND PROSCIUTTO



Spicy Creamy Chickpeas with Runny Eggs and Prosciutto image

A fragrant tomato-cream bath gives humble chickpeas a taste of the good life.

Provided by Andy Baraghani

Categories     Bon Appétit     Chickpea     Dinner     One-Pot Meal     Prosciutto     Milk/Cream     Paprika     Rosemary     Egg

Yield 2 servings

Number Of Ingredients 12

2 Tbsp. extra-virgin olive oil
2 garlic cloves, thinly sliced
1 sprig rosemary (optional)
1 (15-oz.) can chickpeas, rinsed
1 Tbsp. tomato paste
1 tsp. sweet smoked paprika
1 cup heavy cream
Kosher salt, freshly ground pepper
2 large eggs
4 thin slices of prosciutto
Flaky sea salt (optional)
Flatbread (for serving)

Steps:

  • Heat oil in a medium skillet over medium. Cook garlic and rosemary (if using), tossing, until garlic is golden brown and rosemary crisps up slightly but isn't browned, about 30 seconds for rosemary and 2 minutes for garlic. Transfer rosemary to a plate.
  • Add chickpeas, tomato paste, and paprika to skillet and cook, stirring often, until coated, about 1 minute. Mix in cream, season with kosher salt and lots of pepper, and bring to a simmer.
  • Crack eggs into chickpea mixture and season them with kosher salt. Cover (a baking sheet works great if you don't have a matching lid) and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs. Crumble rosemary on top and sprinkle with sea salt, if desired, and more pepper. Serve with flatbread.

PASTA WITH PROSCIUTTO AND PEAS



Pasta with Prosciutto and Peas image

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

1 pound uncooked campanelle pasta
2 tablespoons butter
3 tablespoons olive oil, divided
12 green onions, sliced
1 shallot, finely chopped
1/2 cup white wine or reduced-sodium chicken broth
1/2 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 head Boston lettuce, cut into 3/4-inch slices
2 cups fresh or frozen peas
1 cup grated Parmesan cheese
4 ounces thinly sliced prosciutto or deli ham, cut into 1/2-inch strips
Additional Parmesan cheese, optional

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.

CREAMY PENNE WITH PROSCIUTTO, PIMIENTO AND PEAS



Creamy Penne With Prosciutto, Pimiento and Peas image

My mother, who was an avid cook, had a stroke 10 years ago and can no longer practice her favorite pasttime. However, she still collects recipes. I go over to her house and cook under her direction. She likes to tweak recipes she has read or seen on TV until she gets them to her liking, and then we write them down. This is one of them!

Provided by JackieOhNo

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb penne rigate
2 ounces thinly sliced prosciutto, chopped
1 cup frozen peas
1/4 cup chopped pimiento
2 1/4 cups heavy cream
1 1/2 cups finely grated parmesan cheese
3/4 teaspoon black pepper
3/4 teaspoon salt

Steps:

  • Preheat oven to 375 degrees.
  • In a small heavy saucepan over medium heat, bring cream, 1-1/2 cups cheese, pepper and salt just to a boil, stirring occasionally.
  • Remove from heat.
  • Meanwhile, cook pasta according to package directions until al dente; drain. Return pasta to pot, stir in prosciutto, peas, pimiento and cream sauce, mixing well and making sure pasta is well-coated. Transfer to a 2-quart shallow baking dish and bake 15 minutes.
  • Stir pasta well to redistribute sauce, then sprinkle with additional Parmesan cheese (about 2 T.). Turn on broiler and broiler about 2-4 minutes, until top is lightly browned.

PROSCIUTTO AND PEAS



Prosciutto and Peas image

This peas and prosciutto dish has a delicious, slightly salty flavor. Even the pea haters will like this one! -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 tablespoon olive oil
4 to 8 thin slices prosciutto, julienned
1/2 cup sliced fresh shiitake mushrooms
2 cups frozen peas, thawed
1 small onion, chopped

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium heat. Add prosciutto; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, peas and onion in drippings until tender, 5-7 minutes. Sprinkle with prosciutto.

Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 349mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein.

ANGEL-HAIR PASTA WITH CREAMY PEAS AND PROSCIUTTO



Angel-Hair Pasta With Creamy Peas And Prosciutto image

Provided by Marian Burros

Categories     dinner, quick, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

8 ounces angel-hair pasta
2 cups no-fat buttermilk
2 tablespoons cornstarch
1 pound fresh peas, shelled (about 1 cup)
1/4 teaspoon nutmeg
3/4 cup finely grated well-aged Cheddar cheese
2 ounces thinly sliced prosciutto, cut in small pieces
Salt and freshly ground black pepper to taste

Steps:

  • Cook pasta according to package directions. Meanwhile, mix a little buttermilk with cornstarch to make a paste. Pour remaining buttermilk into a saucepan, and stir paste into it. Add peas and nutmeg, and cook over medium heat until mixture thickens and peas are cooked, about 4 minutes.
  • Stir in cheese; add prosciutto. Season with salt and pepper, and pour over cooked pasta.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 4 grams, Carbohydrate 58 grams, Fat 11 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 757 milligrams, Sugar 10 grams, TransFat 0 grams

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Top Asked Questions

How to cook prosciutto pasta with peas?
In a large skillet, heat 2 tablespoons butter on medium heat. Add the torn prosciutto and stir to coat it with butter, for about 1 minute. Add black pepper. Add another 2 tablespoons of butter and stir until melted. To the skillet with butter and prosciutto add drained cooked pasta with peas.
How to cook peas and cream for pasta?
Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes. Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper.
How do you make prosciutto pasta without cream?
The sauce for this prosciutto pasta recipe is made with just butter and shredded Parmesan cheese, no cream involved. First, cook the prosciutto a little bit in the butter to release some of its juiciness and saltiness. Add black pepper. Then, add cooked and drained penne pasta and green peas.
How to cook Prosciutto in a crock pot?
Drain pasta and peas, reserving 1½ cups pasta cooking liquid. Meanwhile, heat butter in a large Dutch oven or other heavy pot over medium until frothy. Tear prosciutto slices into bite-size pieces and add to pot along with sage. Cook, stirring occasionally, until prosciutto is golden brown and beginning to crisp, about 4 minutes.

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