Straw And Hay Pasta With Salmon Recipes

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HAY AND STRAW



Hay and Straw image

This recipe is not only quick and easy to prepare, it's pretty, too. This colorful pasta dish combines julienned ham, Parmesan cheese, peas and linguine.-Priscilla Weaver, Hagerstown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 package (16 ounces) linguine
2 cups julienned fully cooked ham
1 tablespoon butter
3 cups frozen peas
1-1/2 cups shredded Parmesan cheese
1/3 cup heavy whipping cream

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.

Nutrition Facts : Calories 410 calories, Fat 14g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 783mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

STRAW AND HAY PASTA



Straw and Hay Pasta image

Add something creamy to your family's Italian cuisine night! Serve this easy straw and hay pasta made with ham - a dish that's ready in 40 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 13

1 tablespoon margarine, butter or spread
1 1/2 cups sliced mushrooms (4 ounces)
4 ounces fully cooked smoked ham, cut into 1x1/4-inch strips
2 tablespoons chopped fresh parsley
2 tablespoons chopped onion
1/4 cup brandy or chicken broth
1 cup whipping (heavy) cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) refrigerated fettuccine
1 package (9 ounces) refrigerated spinach fettuccine
1/2 cup shredded Parmesan cheese
Freshly ground pepper

Steps:

  • Melt margarine in 10-inch skillet over medium-high heat. Cook mushrooms, ham, parsley and onion in margarine, stirring occasionally, until mushrooms are tender. Stir in brandy. Cook uncovered until liquid has evaporated.
  • Stir in whipping cream, salt and pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes, stirring frequently, until thickened.
  • Cook and drain fettuccines as directed on package. Mix fettuccines and sauce. Sprinkle with cheese. Serve with pepper.

Nutrition Facts : Calories 715, Carbohydrate 87 g, Cholesterol 200 mg, Fiber 6 g, Protein 28 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 740 mg

STRAW AND HAY PASTA



Straw and Hay Pasta image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely minced onion
4 ounces prosciutto, julienne
1 cup heavy cream
Salt
Freshly ground black pepper
1 cup fresh peas
6 ounces fresh egg fettuccine
6 ounces fresh spinach fettuccine
1/2 cup grated Parmesan

Steps:

  • In a large stockpot, bring salted water to a rapid boil.
  • In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
  • Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.

STRAW AND HAY



Straw and Hay image

This Alfredo type pasta dish is fairly quick to get to the table after work, but tastes like a rich restaurant meal.

Provided by PanNan

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 (8 ounce) package regular egg fettuccine
1 (8 ounce) package spinach fettuccine (can use egg and boil in spinach juice)
1 cup thinly sliced julienne cut ham or 1 cup Canadian bacon
1 cup sliced mushroom, of your choice (optional)
1 cup frozen green pea (optional)
1/2 cup sweet butter
1 1/2 cups heavy cream
1 1/4 cups grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook pasta separately.
  • If using peas, cook them with either pasta during the last few minutes.
  • Drain and set aside.
  • In large, heavy skillet, melt butter over medium heat.
  • Stir in ham (or Canadian bacon) and mushrooms (if using).
  • Cook until mushrooms are tender.
  • Season with salt and pepper.
  • Add cream.
  • Cook, stirring constantaly until mixture thickens.
  • Toss both pastas (and peas, if using) together in a large bowl.
  • Divide pasta among 6 deep pasta or soup bowls.
  • Divide sauce and spoon over each portion.
  • Top each with a generous amount of Parmesan cheese and serve.

Nutrition Facts : Calories 724.8, Fat 47.2, SaturatedFat 28.1, Cholesterol 213.2, Sodium 909.4, Carbohydrate 51.6, Fiber 1.3, Sugar 1, Protein 24.4

STRAW AND HAY PASTA WITH CREAM AND SMOKED SALMON



Straw and Hay Pasta with Cream and Smoked Salmon image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 7

8 ounces straw and hay pasta (white and green)
2 tablespoons unsalted butter
1/4 pound smoked salmon, cut into 2 inch strips
1/2 cup heavy cream
2 tablespoon snipped chives
1 tablespoon red or black caviar for garnish, optional
Salt and pepper

Steps:

  • Cook the pasta and while it is cooking, melt butter over low heat. Stir in the salmon and warm it for a few seconds Add the cream and reduce over low heat until somewhat thickened. Season to taste with salt and pepper. When pasta is done, drain it and return it to saucepan and toss with sauce; adjust seasoning and serve garnished with chives and caviar if you wish.

STRAW AND HAY PASTA WITH SALMON



STRAW AND HAY PASTA WITH SALMON image

Number Of Ingredients 12

1 1/2 lbs. skinless, boneless salmon fillets
8 tbsp. butter
1/3 c. finely chopped shallots
1 sm. dried hot red pepper, chopped
1/4 c. dry white wine
Salt & fresh pepper to taste
1 c. heavy cream
1/3 tsp. freshly grated nutmeg
1/2 lb. green pasta
1/2 lb. egg pasta
1/4 finely chopped basil
1/4 c. finely chopped chives

Steps:

  • Cut the salmon lengthwise into 1 1/2" widths. Cut each piece on the bias into 1 1/2" lengths. Set aside. In a skillet, heat half the butter and add the shallots and hot red pepper. Cook about 30 seconds, stirring all the time. Then add the salmon pieces and cook about 1 minute. Add the wine and cook another 1 minute longer. Add salt and pepper to taste. Add the cream and when it returns to a boil, cook over high heat about 3 or 4 minutes. Add the nutmeg. Turn off the heat and set the skillet aside. Cook both pastas al dente ("firm to the bite"), drain well and return them to the pot. Add the remaining butter and toss. Pour the pasta onto a large serving platter. Pour the salmon and sauce over the pasta. Toss gently and sprinkle with basil and chives. Serves 4 to 6.

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