TAGLIATELLE WITH HAM AND FAVA BEANS
Provided by Moira Hodgson
Categories dinner, easy, lunch, quick, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring six quarts salted water to boil for the tagliatelle. Steam the fava beans until barely tender. Set aside.
- Combine heavy cream, butter and ham in small saucepan and heat. Season to taste with salt and pepper. Add the fava beans and set aside.
- Cook the tagliatelle until al dente. Drain and mix with the ham sauce and serve additional Parmesan cheese separately.
Nutrition Facts : @context http, Calories 834, UnsaturatedFat 15 grams, Carbohydrate 86 grams, Fat 42 grams, Fiber 9 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 799 milligrams, Sugar 12 grams, TransFat 0 grams
TAGLIATELLE WITH PROSCIUTTO AND BUTTER
Like cacio e pepe, this prosciutto-studded pasta - coated in emulsified butter, starchy pasta cooking water and Parmesan - requires repetition to master, but it's not at all difficult. Adapted from Evan Funke's pasta cookbook, "American Sfoglino," this dish comes together with just a few ingredients, but you'll need to work fast: Add the pasta, pasta water and cheese to the butter and prosciutto quickly, then stir vigorously while gently jostling the pan back and forth with the other hand. Serve immediately, as the pasta can lose its luster within minutes as it soaks up the sauce.
Provided by Alexa Weibel
Categories dinner, for two, lunch, quick, weekday, pastas, main course
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil over high heat.
- In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.
- Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.
- Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.
- Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.
TAGLIATELLE WITH FAVA BEANS AND PECORIN0 ROMANO
An appetizer that is simple to make, delicious and very appealing.
Yield Makes 6 first-course servings
Number Of Ingredients 7
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to large bowl. Reserve water in pot.
- Combine 2 cups beans, 1 cup chopped basil and garlic in processor. Using on/off turns, process until beans are coarsely chopped. Transfer mixture to bowl with whole beans. Add remaining 1 cup basil, olive oil and fresh lemon juice. Stir to blend. Season bean mixture to taste with salt and pepper.
- Meanwhile, cook pasta in same pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to pot.
- Stir 1/4 cup reserved cooking liquid into bean mixture. Add to pasta. Add 1/3 cup grated pecorino Romano cheese and enough remaining cooking liquid to moisten. Season pasta to taste with salt and pepper and serve.
FETTUCCINE WITH ASPARAGUS, FAVA BEANS AND PROSCIUTTO
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into one-and-a-half-inch pieces.
- Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside and keep warm.
- Steam the fava beans until barely tender. Set them aside and keep them warm. Meanwhile, bring six quarts salted water to boil for the fettuccine.
- Melt the butter in a saute pan. Add the shallots and the prosciutto and saute for one minute. Add the cream and bring to a simmer. Add the tarragon and salt and pepper and cook, stirring, for five minutes, or until the sauce has thickened slightly. Add the asparagus and fava beans and heat through. Keep the sauce warm until the fettuccine is cooked.
- When the fettuccine is al dente, drain it and transfer it to a heated serving bowl. Add the sauce, toss and serve. Pass freshly grated Parmesan cheese separately.
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 9 grams, Carbohydrate 85 grams, Fat 24 grams, Fiber 13 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 817 milligrams, Sugar 17 grams, TransFat 0 grams
TAGLIATELLE WITH FAVA BEANS, MASCARPONE AND PROSCIUTTO
Steps:
- In a large fry pan over medium heat, melt the butter with the olive oil. Add the leeks and sauté until soft, 5 to 6 minutes. Add the fava beans, salt, pepper and nutmeg and sauté for 1 minute. Add the stock and simmer until the beans are just tender to the bite, about 4 minutes. Meanwhile, bring a large pot two-thirds full of water to a boil over high heat. Generously salt the water, add the pasta and cook until tender, 1 to 3 minutes. Remove the fry pan from the heat and add the mascarpone and lemon zest, stirring until the cheese is melted. (High heat can make mascarpone separate.) Drain the pasta and transfer to a warmed large, shallow bowl. Add the fava bean mixture and toss briefly. Add the prosciutto, basil and about 2 Tbs. of the Parmigiano-Reggiano and toss to combine. Taste and season with salt and pepper. Serve immediately and pass the remaining cheese at the table.
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