Spring Pasta with Mushrooms, Asparagus, Peas and Prosciutto
Learn how to make a delicious spring pasta recipe with mushrooms, asparagus, peas and prosciutto. A great recipe for a weeknight meal!
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SPRING PASTA WITH MUSHROOMS, ASPARAGUS, PEAS,
AND CRISPY PROSCIUTTO
Serves 4
INGREDIENTS:
2 cups (280g) uncooked small ziti pasta
6 slices prosciutto, torn into small pieces
1 tbsp (30ml) olive oil
3 tbsp (45g) butter
2/3 cup (100g) shallots, sliced thinly into rings
8 oz (230g) white mushrooms, sliced
½ cup (120ml) Shitake Mushrooms, Sliced
¼ cup (60ml) sweet sherry (or chicken broth)
1 tsp (5ml) Worcestershire sauce
2 cloves garlic, minced
2 tbsp (30ml) heavy cream
2 tbsp (30ml) fresh parsley, chopped
1 cup (150g) of asparagus, cut into 2” pieces
1 cup (150g) frozen peas
freshly grated parmesan to taste
METHOD:
Cook pasta in boiling, salted water until al dente.
Meanwhile, in a large skillet add olive oil and heat until hot. Add the prosciutto and fry on both sides until crispy, Transfer to a plate lined with paper towel to drain.
In the same skillet, melt the butter and cook shallots until wilted and fragrant. Add mushrooms and cook until they release their juices. Add sherry and cook until reduced slightly, add Worcestershire sauce, garlic, heavy cream and parsley. Turn off flame and set aside.
Chop the crispy prosciutto into thinner slices and set aside.
In the final stages of pasta cooking, add asparagus and peas to boiling water. Cook for 1 minute until vegetables are bright green. Drain pasta and veggies in a colander.
Add pasta and veggies back into pasta pot. Reheat mushroom sauce until hot. Add mushroom sauce to pasta and crispy prosciutto toss to coat.
Pour mixture into a large pasta bowl. Top with a garnish of fresh parsley and freshly grated parmesan on top.
#entertainingwithbeth #pasta #EasyRecipes
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Prosciutto and Spinach Pasta
Some might think that Prosicuttio which is an uncooked, unsmoked, dry cured ham is just used on charcuterie and put into sandwiches. If you don’t know, it can be cooked and crisped up into delicious salty goodness, like chips! This pasta recipe uses prosciutto like that along with spinach and pine nuts to create a wonderfully flavoured pasta recipe with few ingredients. Any prosciutto will do, but the best and most prized is Prosciutto di Parma. So, if you can get your hands on some, do so. You will notice that there is no other prosciutto that has a savoury-sweet flavor, buttery texture and just melts in your mouth. The spinach and pine nuts compliment the prosciutto perfectly with this pasta dish, enjoy.
SPAGHETTI WITH PROSCIUTTO DI PARMA, SPINACH, PINE NUTS & PARMIGIANO-REGGIANO
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
50g pine nuts, toasted, finely chopped or ground into a powder
150g Prosciutto di Parma, thinly sliced and finely chopped in strips or small pieces
3 tbsp. extra virgin olive oil
150g spinach, finely chopped
Freshly cracked pepper, to taste
Chili flakes, to taste
500g Spaghetti
60g Parmigiano-Reggiano, finely grated
Method
1. In a large dry frying pan over medium heat, add pine nuts and toast for 3-4 min or until golden brown. Once the nuts have cooled down a bit, place in a food processor and pulse to get a pwder like texture. Be careful not to continuously pulse as you may end up with a paste. Place in a bowl or plate and set aside.
2. In a large frying pan over low-medium heat, add prosciutto and cook until it starts to render and get crispy. Once cooked, remove some to a plate for garnish, this step is optional. Add extra virgin olive oil, spinach and season with freshly cracked pepper and chili flakes. No need to salt as the prosciutto is salty. If you feel you need more salt, you can season with salt.
3. Cook the spaghetti in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.
4. Add pasta to the pan with a ladle of pasta water. Continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Add some of the pine nuts and mix and toss. Remove pan from heat or turn off heat and add Parmigiano-Reggiano, handful at a time and mix and toss to incorporate into the pasta. You can add more pasta water if needed and you should end up with a smooth sauce. Plate and garnish with crispy prosciutto and pine nuts. Enjoy.
Until next time, ciao!
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Chapters
0:00 Intro
0:11 Toasting and making pine nut crumble
0:35 Prepping ingredients
1:30 Cooking process
3:25 Tasting and goodbye
#pastarecipe #prosciutto #easyrecipe
Filetto di Pomodoro con Prosciutto | Pasta with Tomato Filets and Prosciutto
Filetto di Pomodoro con Prosciutto (Pasta with Tomato Filets and Prosciutto) is on the menu today. This pasta recipe was a huge hit at our family restaurant, and you will find out why this was our House Specialty. Succulent Plum tomatoes braising in fried prosciutto together with mushrooms give off a more unique, fragrant burst of flavors that stimulate the most sensitive palate. Prosciutto is a flavorful, delicately sweet and salty product.
The history of prosciutto date back to pre-Roman times. Italian villagers originally began to dry-age pork legs to prolong their meat supply throughout the long winters. Over the centuries, the ritual of making prosciutto was perfected. Today Prosciutto is enjoyed across Italy and the world.
You and your family will love this unique tomato sauce recipe!
Happy Cooking!
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PASTA PATATE E PROSCIUTTO: facile e cremosa!
La pasta patate e prosciutto è un primo piatto cremoso e ricco, perfetto per fare il pieno di energie. Preparato con la tecnica della risottatura, questo piatto prevede la pasta unita a crudo e portata a cottura aggiungendo di volta in volta il brodo di carne. Il tocco finale? Salvia e prezzemolo, per un profumo eccezionale!
★ 00:10 - INGREDIENTI E PREPARAZIONE
★ 00:40 - RISOTTATURA PASTA
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★ INGREDIENTI (Dosi per 4 persone)
Mezze maniche rigate 350 g
Prosciutto cotto 300 g (a dadini)
Patate 300 g
Brodo di carne 1 litro
Scalogno 1 (tritato finemente)
Vino bianco 50 ml
Olio extra vergine d’oliva 5 cucchiai
Salvia 8 foglie
Prezzemolo 1 cucchiaio (tritato)
Sale fino q.b.
Pepe nero q.b.
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► PRIMI PIATTI FACILI E VELOCI: TUTTE LE RICETTE
► PASTA: TUTTE LE RICETTE
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EASY Creamy Prosciutto Pasta Recipe! 30-Minute Meal! With Easy Cheese Sauce!!
FULL RECIPE HERE:
Creamy Prosciutto Pasta, or as I like to call it - my 'creamy SPRING pasta' dish! This creamy, cheese pasta is coated in a creamy, white cheese sauce and dotted with asparagus, sweet peas and sliced prosciutto. Each bite is full of flavor! My secret ingredients: lemon and white cooking wine. The lemon flavor adds just the right amount of citrus acidity to balance the richness of the cheese, making this an unforgettable dish!
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Creamy Pasta with Prosciutto and Peas
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