Fettuccine With Shiitakes Peas And Prosciutto Recipes

FRESH PASTA WITH PROSCIUTTO AND PEAS

Steps:

• Bring a large pot of well-salted water to a boil. Put crème fraîche, cream and butter in a wide, deep skillet over medium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and pepper and a little nutmeg.
• Plunge peas in boiling water and let cook for 1 minute. Remove with a mesh spider or slotted spoon and add to cream mixture.
• Drop noodles in boiling water and cook until they rise to the surface, about 1 minute. Taste a noodle to see if it is sufficiently cooked. It should be firm-tender, just past al dente.
• Drain pasta and add to skillet. Sprinkle with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.

PASTA WITH PROSCIUTTO AND PEAS

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.

PASTA WITH PEAS, PROSCIUTTO AND LETTUCE

Steps:

• Bring a large pot of water to boil and salt it. Meanwhile, put one tablespoon oil in a small skillet over medium-high heat. When hot, add prosciutto and cook, turning occasionally, until crisp, about 4 to 5 minutes; set aside.
• When water boils, add pasta and cook until just tender; drain pasta, reserving some cooking liquid. Meanwhile, melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot and sprinkle with salt and pepper; cook until shallot begins to soften, about 5 minutes.
• Add peas, lettuce and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, garnish with prosciutto, adjust seasoning to taste and serve.

PENNE PASTA WITH PEAS AND PROSCIUTTO

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute onion and prosciutto in hot oil until onion is soft, 5 to 6 minutes. Stir garlic, salt, red pepper flakes, and black pepper into onion mixture; saute until fragrant, about 1 minute.
• Pour chicken broth, tomato sauce, and thyme into onion mixture. Add peas and beans; bring to a boil. Stir penne into broth mixture and cook for 7 minutes; remove from heat.
• Stir Parmesan cheese into penne mixture, cover the saucepan with a lid, and let sit until the pasta absorbs most of the liquid, about 5 minutes.

PEAS AND PROSCIUTTO

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 ASPARAGUS, PEAS, AND PROSCIUTTO

Steps:

• Combine the asparagus, peas, and water in a saucepan over medium heat. Cover the saucepan and cook until the vegetables are beginning to become tender, yet retain some crispness, about 5 minutes; drain any remaining liquid and set the vegetables aside.
• Melt the butter in the saucepan over medium-low heat. Stir the flour into the butter until combined, 2 to 3 minutes. Add the milk, raise heat to medium and cook, whisking frequently, until the mixture thickens, another 2 to 3 minutes. Stir the garlic powder and Parmesan cheese into the sauce; season with salt and pepper. Set aside.
• Bring a pot of lightly salted water to a boil. Cook the fettuccine in the boiling water until the pasta is cooked yet firm to the bite, about 8 minutes; drain and return the fettuccine to the pot. Stir the vegetables, the sauce, and the prosciutto into the fettuccine.

FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE

Steps:

• Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
• While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
• Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

PASTA WITH PROSCIUTTO AND PEAS

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.

CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup parmesan cheese; cover and keep warm.
• Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional parmesan cheese separately.

PROSCIUTTO PASTA WITH PEAS AND PARMESAN CHEESE

Steps:

• Cook pasta in boiling water until al dente. During the last 5-7 minutes of cooking, add frozen peas and continue boiling both the pasta and frozen peas for 5-7 more minutes. Drain. Reserve 1/2 cup pasta water.
• Tear prosciutto into smaller pieces.
• 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. Sprinkle 3/4 cup shredded Parmesan cheese evenly over pasta. Stir everything together on medium heat until the cheese melts. If needed, add a small amount of pasta water (about 1/4 cup) - but you might not need to.
• Season with salt, if needed. Serve immediately, topped with the remaining 1/4 cup shredded Parmesan cheese

FETTUCCINE WITH CREAM PROSCIUTTO AND PEAS

Steps:

• In a large frying pan, melt butter over medium heat. Add cream and bring to a boil. Cook 3 minutes to thicken, being careful not to boil over.
• Add peas and prosciutto and cook 1-2 minutes. Remove from heat and stir in 2 tablespoons Parmesan.
• Meanwhile, cook fettuccini. Drain.
• Toss pasta with sauce. Top with remaining Parmesan to serve.

FETTUCCINE WITH SHIITAKES, PEAS AND PROSCIUTTO

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add green onions and shallots and sauté until onions soften, about 2 minutes. Add mushrooms and wine. Cover skillet and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Reduce heat to medium-low. Add peas and cream; simmer until peas are tender, about 5 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
• Return pasta to same pot. Mix in mushroom sauce and prosciutto; season with salt and pepper. Transfer to large bowl; sprinkle with parsley and serve

SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS

Steps:

• Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
• Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
• While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
• When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.