Pasta with Leeks, Peas, and Prosciutto | Everyday Food with Sarah Carey
When you boil up a pot of pasta, do you use the same old mix-ins? Why not mix it up? Here's a simple combo I've been loving lately, which uses savory leeks, frozen peas (you could use fresh, of course), and prosciutto, which adds great pork flavor without too much fat. It all comes together in an easy sauce of a little butter and fresh lemon juice, resulting in a dish that's as fresh and bright tasting as it is satisfying. And best of all? It cooks in the time it takes for the spaghetti to boil.
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In the video, I'll show you how to tell if your leeks are fresh and demonstrate how to get them super clean. I'll also tell you my trick for making the sauce perfectly loose and smooth every time. You won't believe how easy it is.
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Recipe Ingredients:
Coarse salt and ground pepper
12 ounces spaghetti
4 tablespoons butter
2 medium leeks (6 to 8 ounces each), white and light-green parts only, halved lengthwise and cut into 2-inch pieces, well rinsed
1 package (10 ounces) frozen peas
2 tablespoons fresh lemon juice
2 ounces (about 1/4 cup) thinly sliced prosciutto cut into thin strips
2 ounces (about 1/3 cup) ricotta salata or Parmesan cheese shaved with a vegetable peeler
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Nutrition Info:
Per serv (makes 4): 603 cal; 18 g fat; 23 g protein; 89 g carb; 7 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pasta with Leeks, Peas, and Prosciutto | Everyday Food with Sarah Carey
PROSCIUTTO AND PEA FARFALLE with Garlic-Parmesan Sauce
I am not an avid fan of fast food so most of the time I cook our own meal. I love to learn more recipes & try it myself. I been doing this for a long time so why not share :)
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COOKING INGREDIENTS:
1 tsp. parsley (chopped)
1 whole rosemary sprig
1 shallot (diced)
1 Red Onion (Diced)
2 Cloves Garlic (Minced)
2 oz prosciutto
8 oz Farfalle Pasta
1/4 cup peas
2 tbsp white wine
1 tbsp unsalted butter
1/4 cup heavy cream
2 oz parmesan cheese (grated)
Pancetta, Pea & Mint Farfalle | Gennaro Contaldo
Gennaro’s celebrating St Patrick's Day with a tasty pasta recipe. Fresh, sweet peas, garden mint, finely sliced Italian bacon and delicate farfalle tossed together with a good squeeze of lemon and a grating of parmesan. So delicious and so easy, Gennaro’s only gone and done it again!
Let us know what you think of this recipe in the comments box below and if you want more dishes from the don of Italian cooking check out his channel:
This and loads more recipes are available in Gennaro’s book Let’s Cook Italian:
Links from the video:
Calzone Pizza |
Baked Trout |
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Pea and Prosciutto Carbonara
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This is a modern twist on an Italian classic. Sweet, tender peas and fresh mint contrast beautifully with salty, savoury Parma ham in a creamy sauce.
Pea and Prosciutto Pasta Carbonara
Serves 4
Ingredients:
375g dried spaghetti
250g frozen peas, defrosted
2 whole eggs
150ml reduced fat cooking cream
200g prosciutto Parma ham slices
2 cloves garlic, crushed
1/2 tsp chilli flakes
1 tsp olive oil
1 tbsp small mint leaves
50g Parmesan cheese, freshly grated
Salt and freshly ground black pepper
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Creamy Pasta with Prosciutto and Peas
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Pasta and Pea Recipe in 60 Seconds
This recipe is like a warm cuddle. It's green, creamy, and cheesy.
Its close to a soup, but more of a creamy delicious pasta that will sweep you off your feet!
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