Garganelli With Peas And Prosciutto Recipes

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PEAS AND PROSCIUTTO



Peas and Prosciutto image

Provided by Guy Fieri

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
4 ounces sliced prosciutto (1/8-inch thick), sliced into ribbons
1 shallot, minced
2 cloves garlic, minced
1 pound frozen peas, thawed
Pinch red pepper flakes
Kosher salt
1 teaspoon lemon zest

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the prosciutto and cook until crisp and golden brown, about 2 minutes. Add the shallots and garlic; cook 2 to 3 minutes. Add the peas and red pepper flakes, and saute until the peas are heated through. Season lightly with salt and finish with lemon zest before serving.

PEAS AND PROSCIUTTO



Peas and Prosciutto image

Provided by Giada De Laurentiis

Categories     main-dish

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.

GARGANELLI WITH PEAS AND PROSCIUTTO



GARGANELLI WITH PEAS AND PROSCIUTTO image

Categories     Pasta     Dinner

Yield 4-6 people

Number Of Ingredients 9

Kosher salt, to taste
1 lb. garganelli or penne
2 cups heavy cream
1 1⁄2 cups fresh or frozen peas
1⁄2 cup grated Parmesan
Freshly ground black pepper
4 oz. thinly sliced prosciutto, serrano,
or country ham, torn into strips
1 cup fresh mint leaves, torn

Steps:

  • 1. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta, reserving 1⁄4 cup pasta water. 2. Meanwhile, boil the cream in a 12" skillet over high heat until reduced by half, about 8 minutes. Add the pasta with the peas and cook, tossing occasionally, until the sauce begins to cling to the pasta, about 2 minutes. Add the Parmesan, and season with salt and pepper. Add the reserved pasta water as needed to loosen the sauce. Fold in the prosciutto and mint.

GARGANELLI WITH PROSCIUTTO AND SPRING PEAS



Garganelli with Prosciutto and Spring Peas image

Number Of Ingredients 8

1 (16-ounce) box garganelli
2 tablespoons olive oil
8 ounces prosciutto small dice
1 cup frozen green peas thawed
1/2 cup dry white wine
2 cups heavy cream
1/2 cup grated Parmesan cheese
freshly grated black pepper to taste

Steps:

  • Cook the pasta according to package directions. While pasta is cooking, make the sauce. In a large, heavy skillet, heat the oil over medium heat. Add the proscuitto and sauté until crispy. Stir in the peas and wine and reduce for about 2-3 minutes. Stir in the cream, cheese, and pepper and bring just to a boil. Reduce heat to very low and stir frequently while pasta finishes cooking. Drain pasta and blend into the sauce skillet. Serve with additional Parmesan cheese and black pepper, if desired.

Nutrition Facts : Nutritional Facts Serves

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