Tagliatelle With Ham And Peas Recipes
CREAMY FETTUCCINE WITH HAM AND PEAS
When Valerie Holter's husband was stationed with the Navy in Italy, she enjoyed the local cuisine. "I loved the pasta and learned to make this rich dish from frequent restaurant visits," she notes from Waveland, Mississippi. Tip: Valerie recommends preparing it with spinach fettuccine if it's available at your supermarket.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook fettuccine according to package directions; drain. Add the ham, peas, cheese, cream and fettuccine to pan. Cook and stir until heated through.
Nutrition Facts : Calories 431 calories, Fat 21g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 1097mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
TAGLIATELLE WITH HAM AND PEAS
I found this recipe online. It is taken from the book, Skinny Italian, by Teresa Giudice. This is really good and simple to make. I often sub linguine for the tagliatelle.
Provided by tinebean21
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package directions until al dente. (Time the pasta so it is done about the same time as the sauce).
- Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally until the onion is translucent, about 3 minutes.
- Add ham and peas and cook, stirring occasionally until heated through, about 3 mins or more. Reduce the heat to very low to keep warm.
- Drain the pasta, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
- Add sauce, salt and pepper to pasta. Toss pasta with enough of the pasta water to make a light sauce.
Nutrition Facts : Calories 465.4, Fat 16.8, SaturatedFat 5.2, Cholesterol 90.3, Sodium 744.1, Carbohydrate 60.9, Fiber 4.3, Sugar 3.8, Protein 17.9
TAGLIATELLE WITH FRESH PEAS AND LEMON
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt the butter with the olive oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for 1 minute. Pour in the white wine and simmer until it has reduced by half. Add the lemon zest and cream, and simmer until slightly reduced, for another 3 to 4 minutes. Season with salt and pepper, to taste.
- Meanwhile, cook the pasta according to the package instructions in a large pan of lightly salted boiling water, until al dente. Add the peas to the boiling pasta 3 minutes before the end of the cooking process. Drain the ingredients well and toss the hot pasta with the sauce. Serve immediately with grated Parmesan.
- Photo credit: Petrina Tinslay Photography
TAGLIATELLE WITH HAM AND FAVA BEANS
Provided by Moira Hodgson
Categories dinner, easy, lunch, quick, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring six quarts salted water to boil for the tagliatelle. Steam the fava beans until barely tender. Set aside.
- Combine heavy cream, butter and ham in small saucepan and heat. Season to taste with salt and pepper. Add the fava beans and set aside.
- Cook the tagliatelle until al dente. Drain and mix with the ham sauce and serve additional Parmesan cheese separately.
Nutrition Facts : @context http, Calories 834, UnsaturatedFat 15 grams, Carbohydrate 86 grams, Fat 42 grams, Fiber 9 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 799 milligrams, Sugar 12 grams, TransFat 0 grams
FETTUCCINE WITH PEAS AND HAM
This is one of the recipes I adopted from the Recipezaar account. I chose it because a local restaurant makes a similar dish that I absolutely love. Susie in Texas was kind enough to test out the recipe and I have incorporated her suggestion of reversing a couple of steps. The directions now read according to her suggestions. I hope you enjoy it!
Provided by Jellyqueen
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium head.
- Add shallots and saute until soft.
- Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned.
- Stir in peas and cook about 30 seconds.
- Add cream and boil two minutes.
- Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta.
- Season to taste.
- Serve immediately.
Nutrition Facts : Calories 990.7, Fat 56, SaturatedFat 32.5, Cholesterol 272.6, Sodium 872.6, Carbohydrate 87.9, Fiber 4.9, Sugar 3.9, Protein 35.9
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search by recipe or ingredients. without (onions, chicken, ...) type of dish starters first courses second courses single courses soups Side Dishes Desserts Bakery products Sauces preserves drinks. your preferences. vegan. vegetarian. seasonal. gluten free. no eggs. no fish. lactose free. no nuts. no shellfish. filter by nutritional values (high or low...) High. Low ...
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