Penne With Prosciutto Walnuts Fried Sage Leaves Recipe 45

PENNE WITH PROSCIUTTO, WALNUTS & FRIED SAGE LEAVES RECIPE - (4/5)

Steps:

• Cook your pasta as per directions on the box. In a heavy skillet heat your olive oil and cook your garlic, prosciutto and walnuts on medium heat until the prosciutto starts to brown (watch that your garlic doesn't burn). Once this is done, take your pan off the heat/burner. Add your cooked, drained penne pasta to the skillet and mix with the prosciutto mixture. Add 1/2 cup of parmesan or Pecorino Romano cheese and toss together. Sprinkle with a bit of salt and cracked black pepper. In a separate frying pan, cook 1/2 stick of butter and the 25 sage leaves on medium heat for about 2 minutes till the sage leaves are crisping up. Pour this delicious sage butter on top of the pasta and serve.

FETTUCINE WITH PROSCIUTTO AND SAGE CREAM

Steps:

• Cook pasta according to package directions.
• Cut across prosciutto to form thin strips. Cut sage leaves into thin strips.
• Preheat a saute pan on medium-high with oil. Add mushrooms and cook 2-3 minutes until lightly browned. Add the red peppers and chicken strips, cook until chicken is no longer pink.
• Reduce heat to medium low. Stir in broth and Alfredo sauce. Simmer 3-4 minutes or until mixture has thickened. Stir in pasta, prosciutto, sage, and 1/4 tsp pepper. Top with shredded Parmesan cheese.

PENNE WITH BASIL AND PROSCIUTTO

Steps:

• Fill a 4-quart kettle three fourths full with salted water and bring to a boil for penne. Cut prosciutto into thin strips and tear basil into pieces. Stir penne into boiling water and boil until al dente. Drain pasta in a colander and in a large bowl toss hot pasta with oil, prosciutto, basil, Parmigiano-Reggiano, and salt and pepper to taste.

PENNE WITH ROASTED VEGETABLES AND PROSCIUTTO

Steps:

• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large serving bowl.
• For the vegetables: Place an oven rack in the upper third of the oven. Preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the zucchini, summer squash, cauliflower, carrots and garlic in a single layer. Drizzle with the olive oil and bake until light golden and tender, 20 minutes. Sprinkle with the salt and pepper.
• For the vinaigrette: Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth.
• To assemble: Place the vegetables in the bowl. Add the pasta on top. Add the Parmesan on top so it sticks to the pasta and helps everything else stick. Toss the vegetables and pasta. Pour the vinaigrette over the pasta and toss. Add the prosciutto on top and do not toss until the pasta is cool.