Fresh Peas And Prosciutto Recipes

PROSCIUTTO AND PEAS

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.

FRESH PEAS AND PROSCIUTTO

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook prosciutto and onion in oil, stirring frequently, until onion is tender.
• Reduce heat to medium. Stir in remaining ingredients. Cover and cook about 10 minutes or until peas are tender.

PEAS AND PROSCIUTTO

Steps:

• Heat oil in a large saute pan over medium heat.
• Add onion and saute for 3 minutes or until translucent. Stir in the prosciutto and saute for an additional 3 minutes.
• Add the peas, broth and salt and pepper. Cook for about 3 minutes or until hot.
• Drain off all liquid.
• This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Heat oil in a small, heavy saucepan on medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clear container and reserve, at room temperature, to use as flavored oil for frying and sauteing.

PEAS, PROSCIUTTO AND POTATOES

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.

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.

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.

CREAMY PEAS AND PROSCIUTTO

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.

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.