EMMANUEL'S PASTA, PEAS, PROSCIUTTO, AND ONION
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put a large pot of water on the stove over high heat for pasta. When water comes to a boil, add salt to water and cook pasta to al dente, with a bite to it.
- In a large, deep skillet, preheated over moderate heat, cook garlic, onion, and crushed pepper in extra-virgin olive oil for 3 to 4 minutes. Add tomatoes and sauce or puree to the pan. When tomatoes come to a bubble, reduce heat to simmer. Season sauce with salt and pepper.
- When pasta is cooked to al dente, drain well and set near stove. Sprinkle ribbons of sliced prosciutto and the green peas into the sauce. Stir to combine and heat peas through. Toss pasta with sauce and shredded basil. Keep turning pasta in sauce until basil wilts and pasta begins to absorb sauce, about 1 minute. Transfer pasta to a serving platter and garnish with a few whole basil leaves.
- Serve with salad and grated cheese, for passing.
PROSCIUTTO PESTO PASTA WITH SUN DRIED TOMATOES
Pesto, prosciutto, sun dried tomatoes and garlic combine with pasta for an exceptionally flavorful dish.
Provided by Dahn Boquist
Categories Main Dish
Time 17m
Number Of Ingredients 8
Steps:
- Cook the pasta according to the package directions. Reserve ¼ cup of the liquid that the pasta is cooked in.
- In a large sauté pan heat 2 tablespoons of olive oil over medium heat then add the chopped onion and cook for 4-5 minutes until soft. Add the garlic, tomatoes, and prosciutto and cook for 3-4 more minutes.
- Add the white wine and scrape the bottom of the pan with a wooden spoon to deglaze the pan. Cook for 3-4 minutes. Stir in the pesto.
- Add the pasta then stir in ¼ cup of the reserved pasta water to loosen the sauce.
- Grate the Parmigiano-Reggiano on top of the pasta and serve.
Nutrition Facts : Calories 581 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 40 grams fat, Fiber 6 grams fiber, Protein 26 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1537 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
SPINACH-RICOTTA PESTO PASTA WITH CRISP PROSCIUTTO AND ASPARAGUS
Steps:
- Bring a large pot of heavily salted water to a boil over high heat. When it boils, add pasta and cook as indicated on box.
- Meanwhile, heat oil in a large frying pan over medium heat. When it shimmers, add prosciutto and cook, stirring occasionally, until prosciutto is crisp, about 5 minutes. Add asparagus and toss to coat evenly. Let cook until asparagus just starts to get browned on the edges, about 3 minutes.
- Remove 1/2 cup of the pasta cooking water. Add a few tablespoons of the water to the asparagus mixture, stir, scraping the bottom of the pan to incorporate browned bits, and remove from heat. Drain pasta and return to pot (off heat), add remaining reserved pasta cooking water, asparagus, Spinach-Ricotta Dip, and stir until thoroughly coated. Taste and adjust seasoning, as desired. Serve immediately.
- In a large frying pan, heat oil over medium heat. When oil shimmers, add pine nuts and cook until they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onion is golden brown, about 3 minutes. Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth. Taste and adjust seasoning, as necessary.
PESTO ONION PROSCIUTTO PASTA
This goes together quickly, and it very tasty. It is a very flexible dish, it almost never turns out the same way twice in a row when I make it. The leftovers are fantastic. I use store bought pesto in the winter and from scratch during basil season. While the recipe calls for bacon, it is more for flavor than nutrition. You can leave it out and have a complete meal. The measurement on the cannellini beans is approximate, use a full can that is close to this size. If I have leftover chicken from another meal, it goes well in here. OAMC adaptation included.
Provided by gourmetmomma
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Start the water boiling for the pasta.
- Put the olive oil in a big deep skillet and turn it on high. If you haven't chopped the veggies yet, chop them and dump them in the skillet as you go.
- Start sauteing the onions, bell peppers, garlic, and mushrooms over medium high heat. You want them to develop some golden color, not just get mushy cooked. I do this while I wait for the water to boil.
- When the water comes to a boil, add the pasta. Then add the proscuitto or bacon to the skillet with the vegetables. Stir, and then turn the heat down to medium low.
- If you are not using wine, you will need to reserve 1/4 cup of the cooking water from the pasta right before the pasta is cooked.
- When the pasta is cooked, drain. Return it to the cooking pot and cover. This will keep the pasta warm.
- It's time to deglaze the pan with the vegetables. Use either the wine or the reserved pasta water. Stir and scrape to get all the good stuff off the bottom of the pot. You may need to turn the heat back up, you want the liquid to come to a boil and reduce slightly.
- Combine the cooked vegetables and the pasta in the larger of your two cooking pots (or a big serving bowl). Add the cannellini beans, parmesean cheese and pesto. Stir. Taste. If you think you need to add salt, add it.
- Move to a big serving bowl or individual plates. Garnish with basil, tomato, pepper, and balsamic vinegar. (This works great with a thick balsamic, it doesn't work well with the cheaper thin stuff).
- Leftovers are fantastic heated or cold like a pasta salad.
- OAMC adaptation: Cook the vegetable part as directed. Add the cannellini beans, pesto, and parmesean cheese. Then freeze. When you thaw you will need to cook/drain the pasta and then add in the HEATED vegetable pesto combo. I will make up a double batch of the veggies and freeze at least half.
Nutrition Facts : Calories 389.3, Fat 10.2, SaturatedFat 2.4, Cholesterol 5.5, Sodium 479.2, Carbohydrate 58.5, Fiber 9.4, Sugar 5.9, Protein 16.3
ANGEL HAIR PASTA WITH PESTO
Provided by Tyler Florence
Categories main-dish
Time 10m
Yield 4 to 6 as a side dish
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
- Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.
PASTA WITH PROSCIUTTO AND WHOLE GARLIC
This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil - a quarter cup or so. No matter how much you use, start with a hunk of prosciutto so you can dice chunks; you don't want little thin slices. If you've got great basil, you can even skip the cheese. If you use fresh tomatoes, you can blanch and peel the tomatoes if you don't like the skins, but it's not really necessary.
Provided by Mark Bittman
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
- Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
- Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 20 grams, Carbohydrate 95 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1156 milligrams, Sugar 8 grams
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