Pasta Bernard Recipes

JAMES BEARD'S PLEASANT PASTA

James Beard's Pleasant Pasta image

Here's an absolutely lovely weeknight pasta dish that's a triple threat: It's easy, it's quick and it's delicious. Here's what you do: As the spaghetti boils, simmer some green peas with a little water until they're hot (or just dump the frozen peas in with the boiling pasta a couple minutes before the timer is set to ding). Drain the pasta and return to the pot with a button of butter. Add peas, prosciutto and cream and toss to coat. Season well with salt, pepper and grated Parmesan. Toss some more. Serve and swoon.

Provided by Alex Witchel

Categories easy, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Salt
1 pound spaghetti
1 10-ounce package frozen peas
4 tablespoons butter
1/2 pound thinly sliced prosciutto di Parma, rolled up and cut in 1/4-inch-wide strips
2/3 cup heavy cream
Freshly ground black pepper
1/2 to 3/4 cup grated Parmesan cheese; more as needed

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender. While pasta cooks, combine peas and 1 cup water in a small saucepan. Bring to a boil, and stir until peas are thoroughly heated. Drain and set aside.
Drain pasta, return to pot and toss with butter. Add peas, prosciutto and cream. Toss to mix well and to separate prosciutto strips. Season with salt and pepper to taste. Add Parmesan to taste, and toss again. Serve piping hot, passing more Parmesan separately at the table.

Nutrition Facts : @context http, Calories 896, UnsaturatedFat 13 grams, Carbohydrate 97 grams, Fat 37 grams, Fiber 7 grams, Protein 42 grams, SaturatedFat 21 grams, Sodium 1871 milligrams, Sugar 8 grams, TransFat 0 grams

CHEF ANNE'S ALL-PURPOSE PASTA DOUGH

Chef Anne's All-Purpose Pasta Dough image

Provided by Anne Burrell

Time 1h45m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 pound all-purpose flour
4 whole eggs, plus 1 yolk
1/4 cup extra-virgin olive oil
Kosher salt
1 to 2 tablespoons water or more if needed

Steps:

Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, dont worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
Roll and cut the pasta into desired shape.
How smooth and supple!

PASTA BERNARD

Pasta Bernard image

This recipe was created by Lorna Bernard, a Research Writer for the California Dept. of Fish and Game. She submitted this recipe when we were putting together a cookbook.

Provided by Chef TraceyMae

Categories < 30 Mins

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 dozen scallops
1 dozen whole clam
1 cup white wine
1/4 cup butter
1 garlic clove
1 cup cream or 1 cup fat-free evaporated milk
1/4 cup grated parmesan cheese
salt and pepper
sweet basil
4 ounces cooked fettuccine

Steps:

Steam clams and scallops in white wine until clams open and scallops lose their translucense.
Melt butter in skillet; saute garlic.
Add cream; boil on medium-high for 3-5 minutes, until liquid is reduced slightly.
Add cheese; season with salt, pepper, and sweet basil.
Add pasta and toss gently to coat.
Add clams and scallops.

Nutrition Facts : Calories 848.7, Fat 65.5, SaturatedFat 40.2, Cholesterol 250.7, Sodium 452.9, Carbohydrate 24.1, Fiber 0.7, Sugar 1.6, Protein 21.5

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