Angel Hair Pasta With Prosciutto And Wild Mushrooms Recipes

ANGEL HAIR PASTA AND SCALLOPS WITH MARGHERITA® PROSCIUTTO

Steps:

• Cook pasta according to package instructions. Cover to keep warm; set aside.
• Heat 12-inch saute pan over medium high, add 1 ounce olive oil. Sear scallops for 2 minutes on each side, remove from pan and cover.
• Add sliced Margherita® Prosciutto or julienned Genoa Salami to heated pan, saute for two minutes. Add garlic, tomatoes and mushrooms. Saute for another two minutes. Add wine and lemon juice, cook to reduce by half by deglazing the pan. Add salt and pepper, then stir in butter until melted.
• Add scallops back into pan and cook until they are heated through. Add fresh spinach and cook until spinach is wilted.
• Place cooked pasta in the pan. Mix until pasta is well covered in sauce.
• Garnish with fresh basil and serve.

PASTA WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
• Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

ANGEL HAIR PASTA WITH PROSCIUTTO AND WILD MUSHROOMS

Steps:

• Rinse the mushrooms and pat dry. Cut off and reserve stems. Cut the mushroom caps into thin strips. You should have about 4 cups of mushrooms.
• Cut the tomatoes into 1/2 inch cubes.
• Cut the prosciutto into very thin strips.
• Heat oil in skillet and add mushrooms, rosemary, pepper, and crushed red pepper and salt (optional). Cook, stirring for about 3 minutes, then add the garlic and prosciutto for another 1-2 minutes.
• Meanwhile, cook pasta in boiling water to desired doneness. Reserve 1/2 cup of the cooking liquid, drain pasta, and return to pot.
• Add tomatoes to the mushroom mixture and stir. Add cream and bring to a boil.
• Add the pasta, reserved pasta liquid, butter, 1/4 cup of the Parmesan, and basil. Toss to blend.
• Serve with remaining Parmesan cheese.

ANGEL HAIR WITH PROSCIUTTO AND WILD MUSHROOMS

Steps:

• Rinse the mushrooms and pat them dry. Cut off and reserve the stems. Cut the caps into thin strips. There should be about 4 cups of caps and stems combined.
• Core the tomatoes and cut into 1/2-inch cubes.
• Cut the prosciutto into very thin strips. There should be about 1 1/2 cups.
• Pull off, if necessary, any tough ''strings'' from the pea pods. There should be about 2 cups of pea pods. Put them in a saucepan and add water to cover. Bring to the boil and simmer one minute. Drain.
• Meanwhile, heat the oil in a large, heavy casserole and add the mushrooms, salt and pepper. Cook, stirring, about 3 minutes and add the garlic, jalapeno peppers and prosciutto. Cook, stirring, about one minute. Add the rosemary.
• Add the capellini to 3 quarts of boiling water and stir so that the strands are submerged. Cook about four minutes or to the desired degree of doneness. Reserve 1/2 cup of the cooking liquid. Drain the pasta.
• Add the tomatoes to the mushroom mixture and stir. Add the cream and bring to a boil. Add the pasta, pea pods and reserved pasta cooking liquid to the casserole and stir. Add the butter, 1/4 cup Parmesan cheese and shredded basil and toss to blend. Serve with additional Parmesan cheese on the side.

MUSHROOM GARLIC ANGEL HAIR PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Heat butter in a small saucepan over medium heat; stir flour into the melted butter until well mixed; cook about 3 minutes. Slowly pour milk into flour mixture, stirring constantly until well incorporated. Add garlic; cook and stir until sauce is thickened, about 2 minutes. Add 2 tablespoons Parmesan cheese and Asiago cheese; stir until cheese is melted, 2 to 4 minutes. Reduce heat to low and simmer garlic sauce while preparing remaining ingredients.
• Heat olive oil in a skillet over medium-high heat; add mushrooms and red bell pepper. Cover and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Remove from heat.
• Place angel hair pasta in a serving bowl; toss to coat with garlic sauce. Add mushroom mixture and green onion; toss gently. Top with 2 tablespoons Parmesan cheese.

PROSCIUTTO, ASPARAGUS AND PARMESAN ANGEL HAIR PASTA

Steps:

• Cook pasta according to directions, drain and put pack into the warm pot.
• Meanwhile, heat oil in a large frying pan over medium high heat. Cook onion, garlic and mushrooms until fragrant and semi done. Add Prosciutto and asparagus and cook until asparagus is bright green, about 3 minute
• Add cream, 1/3 cup cheese, salt and pepper and red pepper flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.
• Pour sauce with vegetables over pasta and toss to coat.
• Top with additional parmesan cheese and, if desired, prosciutto chips (see recipe description).