Leek And Prosciutto Pasta Recipes

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PASTA WITH LEEKS, PEAS, AND PROSCIUTTO



Pasta with Leeks, Peas, and Prosciutto image

Spring into summer with this seasonal twist on a spaghetti supper. Just boil, toss, and top with shavings of cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 8

Coarse salt and ground pepper
12 ounces spaghetti
4 tablespoons butter
2 medium leeks (6 to 8 ounces each), white and light-green parts only, halved lengthwise and cut into 2-inch pieces, well rinsed
1 package (10 ounces) frozen peas
2 tablespoons fresh lemon juice
2 ounces (about 1/4 cup) thinly sliced prosciutto cut into thin strips
2 ounces (about 1/3 cup) ricotta salata or Parmesan cheese shaved with a vegetable peeler

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
  • While pasta is cooking, heat 1 tablespoon butter in a large skillet over medium. Add leeks; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add peas; cook, stirring, until warmed through, 2 to 3 minutes.
  • To drained pasta, add leek mixture, remaining 3 tablespoons butter, lemon juice, and prosciutto; season with salt and pepper. Add reserved pasta water a little at a time, tossing, until a thin sauce coats pasta. (You may not need all the water.) Serve, sprinkled with ricotta salata.

LEEK AND PROSCIUTTO PASTA



LEEK AND PROSCIUTTO PASTA image

Categories     Pasta     Braise     Quick & Easy

Number Of Ingredients 12

Olive oil
Butter
2 large leeks, trimmed, halved lengthwise, rinsed well, and cut at an angle into 1/2-inch slices
2 cloves garlic, sliced
Leaves from a couple sprigs of fresh thyme (or a small pinch dried)
A spoonful Italian dried porcini seasoning mix, optional
A good splash white wine
3/4 cup chicken broth
Salt and pepper
2-3 thin slices prosciutto
5 ounces dried pappardelle or other pasta
1/2-3/4 cup freshly grated Parmesan

Steps:

  • Heat a large saute pan over medium heat with enough olive oil and butter to cover the bottom well. Add the leeks and garlic and stir to coat. Stir in the thyme, optional porcini seasoning, wine, broth, and a good grind of pepper and continue to cook until the mixture comes to a boil. Reduce the heat to medium low, lay the prosciutto slices over the mixture, cover the pan, and cook at a low simmer until the leeks are tender and there's still a bit of liquid in the pan, 25-30 minutes. (Add a bit more broth or water if necessary.) Cook the pasta according to package directions. When the pasta is almost done, remove the prosciutto from the pan, cut into julienne slices, and return to the pan. Over low heat, swirl another piece of butter into the sauce, season to taste with salt (and additional pepper if necessary), and stir in half the Parmesan. Serve the pasta topped with the sauce and the rest of the Parmesan. Serves 2.

SAUTEED LEEKS WITH PROSCIUTTO AND GOAT CHEESE OVER CAPELLINI



Sauteed Leeks with Prosciutto and Goat Cheese over Capellini image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 7

12 ounces capellini pasta
2 teaspoons olive oil
1/2 cup diced prosciutto
4 leeks, rinsed and chopped
Salt and ground black pepper
1/2 cup reduced-sodium chicken broth
1/2 cup crumbled goat cheese

Steps:

  • Cook pasta according to package directions. Drain and set aside.
  • Meanwhile: heat oil in a large skillet over medium heat. Add prosciutto and saute 1 to 2 minutes. Add leeks and saute 3 to 5 minutes, until tender. Season, to taste, with salt and black pepper. Add chicken broth and cooked pasta and simmer 2 minutes to heat through. Remove from heat and sprinkle goat cheese over top just before serving.

PASTA WITH PANCETTA AND LEEKS



Pasta with Pancetta and Leeks image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

12 ounces shaped pasta, such as farfalle
3 ounces chopped pancetta
2 whole leeks, sliced thin
1 tablespoon butter, optional
1/2 cup dry white wine
1/2 cup heavy cream
Salt and freshly ground pepper
Shaved Parmesan, for serving

Steps:

  • Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
  • Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
  • After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
  • Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!

BAKED LEEKS WITH PROSCIUTTO



Baked Leeks With Prosciutto image

Make and share this Baked Leeks With Prosciutto recipe from Food.com.

Provided by MrsSPheonix

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup chicken stock
2 tablespoons dry sherry
6 sprigs thyme
10 peppercorns
4 leeks, washed,trimmed and halved lengthways
8 slices prosciutto
20 g butter

Steps:

  • Preheat oven to 180c.
  • Place stock, sherry, thyme and peppercorns in a baking dish.
  • Wrap leek with prosciutto.
  • Place in dish with other ingredients and dot with butter.
  • Cover and bake for 40minutes.
  • Uncover dish and bake for 5 more minutes to crisp prosciutto.
  • Serve hot.

Nutrition Facts : Calories 131.8, Fat 4.7, SaturatedFat 2.7, Cholesterol 11.6, Sodium 91.2, Carbohydrate 14.7, Fiber 1.6, Sugar 4.2, Protein 2.2

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