Linguine With Prosciutto Recipes

PROSCIUTTO PASTA TOSS

Steps:

• Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

FOUR CHEESE LINGUINE WITH PROSCIUTTO

Steps:

• 1. Cook the pasta according to package directions. Before draining pasta, scoop out about 1 cup of pasta water and reserve.
• 2. In a large saucepan, add all the cheeses and toss with the flour to evenly coat. Add the cream, milk, nutmeg, pepper and Prosciutto. Cook over medium-low heat, stirring frequently bringing mixture to a boil.
• 3. Add the well drained pasta to the sauce in the saucepan and toss to coat. Thin as needed with pasta water. Sprinkle with rosemary and serve immediately.

LINGUINE A RAGU DI PROSCIUTTO

Steps:

• Place morels in a bowl. Cover with lukewarm water and soak for 30 minutes. Drain.
• Place morels, ham, and prosciutto in a food processor. Grind to a coarse mixture.
• Melt butter in a saucepan over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Add the ham mixture. Cook, stirring occasionally, until flavors combine, about 15 minutes.
• Stir tomatoes into the saucepan. Cover, reduce heat to low, and simmer until sauce is thickened, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
• Fold cream into the sauce. Season with salt and pepper. Sprinkle Parmesan cheese on top and serve over linguine.

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.

LINGUINE AND PROSCIUTTO FRITTATAS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.
• Preheat the oven to 375 degrees F. Grease the muffin tin.
• In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
• Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.

LINGUINE WITH PROSCIUTTO AND OLIVES

Steps:

• In a 6 to 8-quart pan, cook pasta in 3 quarts boiling water until al dente (7 to 9 minutes or according to package directions).
• Drain.
• Place pasta in a warm bowl.
• Meanwhile, combine prosciutto and oil in a wide skillet.
• Cook, stirring, over medium-high heat, until prosciutto is lightly browned (about 3 minutes).
• Add onions and cook, stirring, until limp (about 2 minutes).
• Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
• Pour prosciutto mixture over noodles and toss well.
• Transfer to a warm serving bowl.
• Offer cheese to add to taste, if desired.

LEMON LINGUINE WITH SPINACH AND CRISPY PROSCIUTTO

Steps:

• In large pot, cook linguine according to package directions, al dente.
• Meanwhile, in large, deep skillet, heat oil over medium-high heat.
• Add shallots, sun-dried tomatoes and grated lemon zest and cook, stirring constantly, 1 minute.
• Add garlic paste and cook, stirring constantly, 1 minute.
• Add prosciutto and cook, about 2 minutes, until crisp.
• Drain linguine, add to skillet along with lemon juice, salt and pepper, tossing over medium heat to combine.
• Place spinach in large bowl.
• Add hot linguine mixture to spinach, tossing to combine.
• Stir in pine nuts.
• Garnish with cheese.

LINGUINE WITH PROSCIUTTO

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir until tender, about 5 minutes. Stir in the evaporated milk, milk and lemon zest. Cook and stir for 1 minute, then remove from the heat.
• Bring a large pot of lightly salted water to a boil. Add the linguine and cook until just tender, about 8 minutes. Drain.
• When the pasta is almost done, return the skillet to medium heat. When the pasta has been drained, stir it into the sauce along with the prosciutto, basil, parsley, mint and Parmesan cheese; season with salt and pepper. Toss pasta in the sauce until the cheese has melted and a light sauce is covering the noodles. Serve immediately in warm bowls.

LINGUINE WITH GORGONZOLA, PROSCIUTTO, AND SPINACH

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
• Cut half of spinach leaves into thin strips and reserve remaining whole leaves.
• In a large heavy skillet cook prosciutto, garlic, basil, and oregano in 1/2 cup oil over moderately high heat, stirring, until lightly browned, about 3 minutes.
• Add pasta to boiling water and cook until al dente. Drain in a colander. Return pasta to kettle and toss with remaining 1/4 cup oil, prosciutto mixture, cut spinach and Gorgonzola. Season pasta with salt and pepper.
• Arrange reserved spinach leaves on 4 plates. Mound pasta on spinach and sprinkle with pine nuts. Garnish pasta with basil leaves and serve with Parmesan.

LINGUINE WITH LENTILS AND PROSCIUTTO

Steps:

• Saute celery, carrot, onion, garlic, jalapeno, pepper flakes and prosciutto in the oil in a large, deep skillet for about 10 minutes, until very soft and fragrant.
• Add lentils and 5 cups water, and bring to a boil. Reduce heat, and boil gently until lentils are soft but not mushy, about 10 minutes. Season with salt.
• Cook the pasta according to the package directions. Drain, and add to the lentil mixture; toss well. Serve topped with chopped red onion.

LINGUINE WITH ARUGULA AND PROSCIUTTO

Steps:

• Bring water for pasta to boil.
• Wash arugula; trim off stems and cut it coarsely.
• Mince garlic; saute for 30 seconds in hot oil in large skillet.
• Add arugula and cook until wilted, a minute or two.
• Mix a little of the chicken stock with the flour and make a smooth paste. Stir into rest of stock. Add to skillet and cook, stirring occasionally, until mixture thickens.
• Cook linguine according to package directions.
• Cut the prosciutto coarsely and stir into sauce just before serving. Season with pepper.
• Drain linguine and serve.