Creamy Peas And Prosciutto Recipes

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CREAMY PEAS AND PROSCIUTTO



Creamy Peas and Prosciutto image

What doesn't taste awesome with cream cheese? You'll love this creamy, comforting side dish! Don't worry if you don't have any lemon zest on hand, and I add a bit more salt and pepper to taste. Enjoy!

Provided by KPD123

Categories     Vegetable

Time 15m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup onion, minced
6 cups frozen peas
1/2 cup prosciutto, chopped
3 ounces cream cheese, softened
1 tablespoon lemon zest

Steps:

  • Saute onions in butter with salt and pepper in a saucepan over medium high heat until soft.
  • Add the peas and cook until heated through, about 5 minutes.
  • Then add the prosciutto, cream cheese and lemon zest, stirring until thoroughly incorporated and the cheese is melted.

Nutrition Facts : Calories 266.1, Fat 11, SaturatedFat 6.1, Cholesterol 31.1, Sodium 432.5, Carbohydrate 31.4, Fiber 9.8, Sugar 12.1, Protein 12.2

FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE



Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound fettuccine pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
3/4 cup diced onions
1 tablespoon minced garlic
2 ounces prosciutto, cut into 1/4-inch strips
1/4 cup dry white wine
1 1/2 cups heavy cream
3/4 cup frozen sweet peas
3/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
3/4 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley leaves

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.

CREAMY ORZO WITH PROSCIUTTO AND PEAS



Creamy Orzo with Prosciutto and Peas image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

2 eggs, at room temperature
1 cup freshly grated Parmesan
2 tablespoons olive oil
4 ounces prosciutto, cut into 1/3-inch dice
2 shallots, chopped
2 cups orzo pasta
1/2 teaspoon salt
1 cup halved cherry tomatoes
1 cup frozen peas, thawed
1/4 cup chopped fresh basil

Steps:

  • Whisk together the eggs and Parmesan in a small bowl. Set aside.
  • Heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook until beginning to brown and get crispy, 4 minutes. Add the shallots and cook, stirring with a wooden spoon, until softened and fragrant, 2 minutes. Stir in the orzo and toast for 3 minutes. Add 3 1/4 cups water and the salt, reduce the heat to medium low and simmer for 8 minutes, stirring often to prevent sticking. Stir in the tomatoes and peas. Cook until the orzo is al dente, another 3 minutes.
  • Off the heat, add the egg mixture to the skillet while stirring constantly with a wooden spoon. Continue stirring until the sauce has thickened slightly and coats the pasta. Sprinkle with the basil and serve.

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.

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