FARFALLE WITH PEAS AND PROSCIUTTO
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 6
Steps:
- Fill a 5-quart kettle to within 1 inch of top with salted water and bring to a boil for peas and pasta. Into kettle fit a large sieve so that its bottom is submerged in several inches of boiling water. Add peas to sieve and boil until just tender, 3 to 5 minutes. Remove sieve, keeping water at a boil, and rinse peas under cold water. Drain peas and transfer to a small bowl.
- In a blender purée 2/3 cup peas with mint, zest, 1/2 cup hot cooking water from kettle, and salt and pepper to taste.
- Cook pasta in boiling salted water until al dente. Ladle out 1/4 cup cooking water, reserving it, and drain pasta in a colander. Return pasta to kettle with pea purée, prosciutto, 2 tablespoons Parmesan, and remaining 1/3 cup peas and heat over moderate heat, stirring and thinning mixture to desired consistency with reserved cooking water, until heated through. Season pasta with salt and pepper.
- Serve pasta with additional Parmesan on the side.
FARFALLE WITH FOUR CHEESES, CARROTS, PEAS AND PROSCIUTTO
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt butter in heavy large skillet over medium heat. Add carrots and sauté 3 minutes. Add stock; cook until carrots are tender, about 5 minutes. Using slotted spoon, transfer carrots to plate. Add frozen peas, 1 cup prosciutto and cream to skillet and simmer until liquid thickens slightly, about 3 minutes. Add 1/2 cup Parmesan, Fontina, mozzarella and Romano. Stir until cheeses melt. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Add pasta to skillet and toss to coat. Season to taste with salt and pepper.
- Transfer pasta to large bowl. Garnish with carrots. Sprinkle remaining 1/4 cup prosciutto, 1/4 cup Parmesan and parsley over and serve.
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- In a pot, set water to boil for pasta. When boiling, add a pinch of salt and cook according to package instructions, about 12 minutes. BEFORE draining, reserve a cup of the starchy pasta cooking water. A coffee cup works well for this.
- Meanwhile, in the time it takes to cook the pasta, make the sauce. In a large round bottomed pan or pot, big enough to toss the pasta with the sauce, melt butter over medium heat. Saute bell pepper and prosciutto about 5 minutes, stirring often. Add garlic and season with salt and pepper. Stir well to combine.
- Add cream and reduce heat to medium low. Simmer until the sauce starts to reduce and thicken and the pasta is ready, about 10 minutes.
- Add the frozen peas, drained pasta, and Parmesan cheese to the sauce and mix well to combine with the burner still on low. Add in the pasta water a ¼ cup at a time as needed to reach the desired consistency, (total about ¼ to 1 cup). Turn off heat and serve with more Parmesan cheese and a side salad.
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