BOW TIES WITH BASIL CREAM SAUCE, PEAS AND PROSCIUTTO
A very tasty, creamy pasta dish that is so easy and quick to prepare. Have dinner on the table in 25 minutes from start to finish.
Provided by Marie
Categories One Dish Meal
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook bow ties according to package directions and drain.
- While pasta is cooking, stir together the evaporated milk and flour, then add basil and garlic.
- Cook and stir for 1 minute, then add peas, prosciutto and Parmesan cheese.
- Stir until cheese is melted, but do not boil.
- Pour over cooked pasta and toss gently to coat.
- Sprinkle with additional Parmesan, if desired.
- Adjust salt and pepper seasonings to taste and garnish with additional fresh basil.
Nutrition Facts : Calories 698, Fat 9.3, SaturatedFat 3.8, Cholesterol 113.6, Sodium 493.3, Carbohydrate 114.7, Fiber 7, Sugar 25.6, Protein 38.2
PASTA WITH PROSCIUTTO AND PEAS
Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
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.
BOW TIES WITH PEAS, LEMON, AND MINT
Categories Milk/Cream Citrus Dairy Herb Pasta Vegetable Side Sauté Quick & Easy Dinner Lunch Lemon Mint Pea Summer Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a saucepan cook shallot in butter over moderate heat, stirring, until softened. Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons. Stir in broth and boil liquid until reduced to 3/4 cup. Add cream and boil liquid until reduce to 3/4 cup. Stir in peas, zest, and Parmesan and cook sauce until peas are heated through.
- While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well. In a serving bowl toss pasta with sauce and mint.
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