Penne Pasta with Peas and Prosciutto
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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
Lemon Fettuccine with crispy prosciutto
Another simple pasta dish you'll think came straight out of a top Italian restaurant and it's easy to do. Made with chili, garlic, white wine, Parmesan cheese, lemon juice and butter. So simple yet so delicious. I used home made fettuccine, you can check out my recipe or simply buy it. If you can buy it fresh, it's best so the sauce is really absorbed into the pasta, but dry pasta will be fine too. Use fresh parsley and fragrant lemons for a great result. For the prosciutto, don't over cook it or it won't be nice, just enough to dry it out a little. Once you remove it from the oven it will cool down and go crispy. This is the magic that gives you the pops of salty flavours and adds a great crispy texture. If you like the way this pasta dish looks, then you'll love the way it tastes even more. Happy cooking and enjoy!
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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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The Intense Flavors of Pappardelle with a crispy sage and prosciutto topping
This pappardelle recipe resembles the flavours of saltimbocca. So easy to make and such a beautiful combination, with the salty prosciutto and the sage leaves. Mixed with cheese, Marsala wine and nut brown butter, results into an amazing dish.
For this, I used freshly made pappardelle pasta, but you can also buy dry ones, just start cooking them earlier so they are ready by the time your sauce is also ready. If you have time, see my “how to make pasta” recipe and make them from scratch.
If you can’t find fresh sage, then use a teaspoon of dry ones. Enjoy my Pappardelle with sage and prosciutto recipe!
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