Lemon Beans With Prosciutto Recipes

LEMON AND PEA ALFREDO

Lemon and Pea Alfredo image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt
1 pound fusilli con buco pasta, such as Rustichella d'Abruzzo or Setaro
3 tablespoons unsalted butter
2 tablespoons olive oil
1 clove garlic, smashed
2 1/2 cups freshly grated Parmesan, plus more for serving
1 cup mascarpone, at room temperature
2 teaspoons grated lemon zest (from 1 large lemon)
1 1/2 cups frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon pink peppercorns, ground

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.
Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.
When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.
Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).
Sprinkle with the pink pepper and additional Parmesan, if desired.

SIZZLED GREEN BEANS WITH PROSCIUTTO

Sizzled Green Beans with Prosciutto image

This is the best green bean recipe that I have ever tried! They were so delicious and the addition of lemon zest and prosciutto is divine. I did not have the fresh sage or pine nuts, so I used ground thyme. They still were delicious and my husband Anthony who really doesn't like green beans loved this recipe too. I look...

Provided by Kimberly Biegacki

Categories Vegetables

Time 20m

Number Of Ingredients 10

Ingredients

2 lb green beans trimmed
1 1/2 tsp freshly grated lemon zest
1/4 c blanced almonds
freshly ground pepper
1/4 tsp of salt divided
2 tsp minced thyme leaves
4 clove garlic minced
2-3 oz prosciutto thinly sliced, cut into ribbons
2 1/2 tsp extra-virgin olive oil divided
1 tsp lemon juice

Steps:

1. Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
2. Heat 1/2 tsp oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
3. Wipe out the pan; heat the remaining 2 tsps oil over medium heat. Add the beans, garlic, sage, 1/8 tsp salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 tsp salt and pepper.

PROSCIUTTO/GARLIC GREEN BEANS

Prosciutto/Garlic Green Beans image

I love this recipe and have sometimes sudstituted bacon -If you use bacon crisp fry remove all the grease and drain the bacon well. For those of you that do not like crisp veggies cook the beans longer

Provided by Bergy

Categories Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 slices prosciutto, thin,coarsely chopped
3 cloves garlic, pressed
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1 lb fresh green beans, ends snipped
1/3 cup water, plus
2 tablespoons water
1 sprig fresh rosemary (to garnish) (optional)
salt & pepper

Steps:

Saute the prosciutto in wok or fry pan until just beginning to get crisp, remove& set aside.
Add garlic rosemary and 2 tbsp water to the pan and stir fry for 30 seconds.
Add beans and 1/3 cup water, season with salt& Pepper, cover and cook apprx 4 minutes or until the beans are heated through but still crisp.
Arrange beans on a heated platter and sprinkle the proscuitto on top garnish with a sprig of fresh rosemary- Serve.

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