Prosciutto Snap Pea Mushroom Pasta Recipes

PASTA WITH PEAS, PROSCIUTTO AND LETTUCE

Steps:

• Bring a large pot of water to boil and salt it. Meanwhile, put one tablespoon oil in a small skillet over medium-high heat. When hot, add prosciutto and cook, turning occasionally, until crisp, about 4 to 5 minutes; set aside.
• When water boils, add pasta and cook until just tender; drain pasta, reserving some cooking liquid. Meanwhile, melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot and sprinkle with salt and pepper; cook until shallot begins to soften, about 5 minutes.
• Add peas, lettuce and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, garnish with prosciutto, adjust seasoning to taste and serve.

PASTA WITH PROSCIUTTO AND PEAS

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
• Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
• Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.

SPAGHETTI WITH SNAP PEAS AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs.
• Bring the wine, garlic and lemon zest to a simmer in a large skillet over medium-high heat. Gradually whisk in the butter, then the olive oil, until thickened; add 1 teaspoon salt, and pepper to taste. Add the escarole and cook until wilted, about 3 minutes. Add the snap peas and cook until tender, 2 to 3 minutes. Discard the garlic and lemon zest.
• Reserve 1/4 cup cooking water, then drain the spaghetti and add to the skillet. Add 1 to 2 tablespoons cooking water and 1 teaspoon salt; toss, adding more cooking water as needed to loosen. Divide among plates and top with the prosciutto, parsley and pecorino.

MUSHROOM PROSCIUTTO PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add prosciutto; saute for 3 minutes. , In a small bowl, combine cornstarch and cream until smooth; stir into the skillet. Add parsley and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to the skillet and stir to coat. Sprinkle with cheese if desired.

PASTA WITH MUSHROOMS, PEAS, PROSCIUTTO & SOUR CREAM

Steps:

• Cut the sliced prosciutto crosswise into slender pieces about 1/8 inch wide. Stir together the sour cream and the flour. While you prepare the mushroom sauté, put a large pot of well-salted water on to boil. When the mushrooms have browned (use the optional deglazing step, if you like), transfer them to a plate. Don't wash the pan. Start cooking the pasta in the boiling water.
• Return the mushroom pan to medium-high heat. Pour in the broth and scrape the bottom of the pan with a wooden spoon to stir any browned bits into the broth. Boil until reduced to about 3/4 cup, 2 to 3 minutes. Reduce the heat to a very gentle simmer and whisk in the sour cream. Stir in the peas and maintain a gentle simmer. When the pasta is just tender (consult the package for approximate timing), drain it and put it back in its pot. Stir the mushrooms and prosciutto into the sauce and let heat briefly, about half a minute. Toss the sauce and parsley into the pasta. Season to taste with pepper and serve in warmed pasta bowls.

CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup parmesan cheese; cover and keep warm.
• Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional parmesan cheese separately.

PASTA WITH PROSCIUTTO AND PEAS

Steps:

• Cook pasta according to package directions for al dente., Meanwhile, in a large skillet, heat butter and 2 tablespoons oil over medium-high heat. Add green onions and shallot; cook and stir until tender. Stir in wine. Bring to a boil; cook and stir 6-8 minutes or until liquid is almost evaporated., Add broth, salt and pepper. Bring to a boil. Reduce heat; stir in lettuce and peas. Cook and stir until lettuce is wilted. Drain pasta; add to pan. Stir in cheese and prosciutto; drizzle with remaining oil. If desired, top with additional Parmesan cheese.

PROSCIUTTO, SNAP PEA & MUSHROOM PASTA

Steps:

• In a large pot, boil spaghetti for 8-10 minutes or until al dente. If cooking fresh spaghetti, boil for less time (approximately 6-8 minutes).
• To quickly steam snap peas, place peas (in their pods) in a metal colander. place colander over pot while spaghetti is cooking until peas are tender-crisp.
• In a medium skillet over medium heat, add olive oil. Cook garlic and onions until tender but not browned. Stir in prosciutto and cook until warmed through and slightly browned around the edges. Stir in mushrooms and cook until tender. Remove from heat.
• Drain spaghetti and return to pot. Add snap peas, mushroom mixture and season with black pepper. Gently toss to combine all ingredients.
• Serve and top each portion with Parmesan cheese.
• Enjoy!

PASTA WITH CREAMY MUSHROOM-PEA SAUCE

Steps:

• Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.
• Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.
• Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.

CREAMY FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS, AND PEAS

Steps:

• Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
• Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
• Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.

TAGLIATELLE WITH WILD MUSHROOMS, PEAS AND PROSCIUTTO

Steps:

• In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened.In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pasta and transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan.

CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
• Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and tender, about 8 minutes. Remove from heat.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional Parmesan cheese separately.