CREAMY FETTUCCINE WITH HAM AND PEAS
When Valerie Holter's husband was stationed with the Navy in Italy, she enjoyed the local cuisine. "I loved the pasta and learned to make this rich dish from frequent restaurant visits," she notes from Waveland, Mississippi. Tip: Valerie recommends preparing it with spinach fettuccine if it's available at your supermarket.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook fettuccine according to package directions; drain. Add the ham, peas, cheese, cream and fettuccine to pan. Cook and stir until heated through.
Nutrition Facts : Calories 431 calories, Fat 21g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 1097mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
FETTUCCINE WITH MINT, PEAS, HAM, AND CREAM
The mint enhances all the flavors and adds its own wonderfully fresh touch. Any variety of ham can be used instead of the Parma.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Place sliced leeks in a small bowl of cold water. Let stand for 5 minutes to rid them of dirt and sand. Lift sliced leeks out of water, leaving sand behind, and drain well. Bring a large pot of water to a boil over high heat.
- Heat olive oil in large skillet over medium-low heat. Add leeks and garlic, and cook until softened, 2 to 3 minutes. Raise the heat to medium-high. Add chicken stock, cream, ham, and peas; season with salt and pepper. Let the sauce cook until it is reduced by half, stirring frequently until it has thickened, about 6 minutes.
- Salt the boiling water, add pasta, and cook until al dente, about 4 minutes for fresh. Drain fettuccine, and return to pot. Add sauce to fettuccine, and toss to combine. Transfer to a serving dish, sprinkle with the mint, and serve.
CREAMY FETTUCCINE WITH HAM & PEAS RECIPE - (4.5/5)
Provided by WaffleCrumbs
Number Of Ingredients 8
Steps:
- In a large pot, boil the fettuccine according to package directions. Add the peas during the last 3 minutes of cooking. Drain the pasta & peas in a colander and set aside. While the pasta is boiling, in a 12" skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute, stirring constantly. Stir in the cubed cream cheese, whisking until well combined and relatively smooth. Slowly whisk in the milk and continue stirring until the mixture is bubbly and hot. Remove from heat and stir in ham & Parmesan cheese Return the pasta and peas to their original pot and pour in the sauce. Toss to combine, sprinkle with black pepper if desired. Serve immediately.
FETTUCCINE WITH HAM AND CREAM
This delicious recipe is from an Italian cooking book that I just recently received from Barnes & Noble.com Extremely easy recipe to make and can cut in 1/2 if serving as a side dish. My DS & DH just devoured this last night!
Provided by Chippie1
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut ham into small chunks.
- Melt butter in a medium frying pan.
- Add shallots& ham and cook until golden.
- Season with salt& pepper, to taste.
- Stir in the cream and keep warm over low heat while the pasta is cooking.
- Boil the pasta in a large pan of boiling water.
- Cook"al dente".
- Drain pasta& mix with sauce.
- Serve immediately.
Nutrition Facts : Calories 628, Fat 33.6, SaturatedFat 19.6, Cholesterol 167.7, Sodium 326.7, Carbohydrate 64.2, Fiber 2.8, Sugar 1.8, Protein 18.1
FETTUCCINE WITH PEAS AND HAM
This is one of the recipes I adopted from the Recipezaar account. I chose it because a local restaurant makes a similar dish that I absolutely love. Susie in Texas was kind enough to test out the recipe and I have incorporated her suggestion of reversing a couple of steps. The directions now read according to her suggestions. I hope you enjoy it!
Provided by Jellyqueen
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium head.
- Add shallots and saute until soft.
- Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned.
- Stir in peas and cook about 30 seconds.
- Add cream and boil two minutes.
- Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta.
- Season to taste.
- Serve immediately.
Nutrition Facts : Calories 990.7, Fat 56, SaturatedFat 32.5, Cholesterol 272.6, Sodium 872.6, Carbohydrate 87.9, Fiber 4.9, Sugar 3.9, Protein 35.9
PASTA WITH HAM, PEAS, AND CREAM
A pasta dish kids love and one that became traditional with mine whenever we left them with a sitter for the evening. It's best if the ham is prosciutto, the cream thick and fresh, and the peas just shelled, but it's pretty good with supermarket ham and cream and frozen peas, and I've made it that way plenty of times. For variety, add about a cup of sliced button mushrooms to the ham mixture.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Bring both a large and a small pot of water to a boil; salt them both. In the small pot, cook the peas until tender, 3 or 4 minutes. Drain and set aside. Put the butter in a medium skillet over medium heat; when it melts, add the ham and cook for about a minute. Stir in the peas, the cream, a pinch of salt, and a fair amount of black pepper. Turn the heat to low; keep warm, stirring occasionally, while you cook the pasta.
- Cook the pasta until tender but not mushy; drain, reserving about a cup of the cooking liquid. Toss the pasta with the cream mixture; if it seems too thick, add a little of the reserved cooking water. Stir in the Parmesan, taste and adjust the seasoning, and serve.
PASTA WITH HAM & MINTY PEA PESTO
Serve your choice of pasta with ham and a vivid green sauce made from peas, mint and crème fraîche
Provided by Lucy Netherton
Categories Dinner, Main course
Time 22m
Number Of Ingredients 6
Steps:
- Cook the pasta following pack instructions, adding 200g of the peas for the final 1 min of cooking. Drain, reserving some of the cooking water.
- Meanwhile, blitz the rest of the peas, mint, half the Parmesan and the crème fraîche until smooth, then season. When the pasta is cooked, tip back into the pan on the heat and spoon in the pea cream, ham and the remaining Parmesan. Stir to coat the pasta evenly, adding the reserved water if it is too thick. Serve immediately, with extra Parmesan, if you like.
Nutrition Facts : Calories 487 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 1.3 milligram of sodium
FETTUCCINE WITH PEAS AND MINT
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Place the shelled peas in a sieve or a small colander and hold in the boiling water (with the rim of the sieve above the water so the peas do not float out) two to three minutes, to blanch the peas.
- Heat the butter in a large skillet. Saute the onion and prosciutto for a couple of minutes, then add the peas and the cream. Bring to a simmer, add the mint and remove from heat.
- Boil the fetuccine for one to three minutes (the softer it is the less time it takes), drain it and add it to the skillet with the sauce. Heat, stirring, season with salt and pepper to taste, sprinkle with cheese and serve.
Nutrition Facts : @context http, Calories 686, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 42 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 25 grams, Sodium 595 milligrams, Sugar 5 grams, TransFat 0 grams
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- Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1 1/4 cups pasta cooking water.
- Meanwhile, heat oil in a large skillet over medium heat. Add peas, garlic, shallot, and pepper and cook, stirring, for 1 minute. Add 1 cup of the reserved pasta water; bring to a boil.
- Transfer pasta to skillet with peas and shallot. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Add butter and then Parmesan and remove pan from heat; stir and toss until melted and pasta is al dente. (Add more pasta water if sauce seems dry.) Stir and toss in mint, and season to taste with salt. Serve.
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