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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Penne Pasta with Peas and Prosciutto
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PROSCIUTTO AND PEA FARFALLE with Garlic-Parmesan Sauce
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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)
Pasta and Peas | Italian Pea Pasta | Green Pea Pasta | Pasta and Peas Recipe I Pasta Made Of Peas
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Prosciutto and Pea Pasta Recipe | Alissa DiSanto
Pasta lovers unite! This Prosciutto and Pea Pasta is a winner. When filling and flavorful meets all the right textures great things happen. I absolutely love adding peas to my pasta because it adds a hint of sweetness!
Check out the full recipe on my blog!
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Snow Pea & Prosciutto Ravioli - Fabio's Kitchen - Season 5
Craving something new and delicious? My Snow Pea & Prosciutto Ravioli will have everyone at the table asking for seconds. Dive into this pasta perfection with me...you can thank me later.
Ingredients:
20-30 Cheese Ravioli, favorite frozen or fresh variety
1/2 cup Red Onion, small dice
1 1/2 cups Heavy Cream
4 oz. Prosciutto, chopped small
1 cup Peas fresh or frozen
3/4 cup Grana Padano, grated
Salt and Pepper
Olive Oil
Method:
1. In a pot of boiling salted water, add tortellini and cook 3/4 of the way, so you can fin-ish in the sauce.
2. In a large skillet on medium high heat, add onion. Add a generous drizzle of olive oil, then season with salt and pepper.
3. Cook for 2-3 minutes, or until onions start to soften. Add cream, and reduce by half. Once reduced, add prosciutto and . Add pasta and finish cooking in the sauce along with half the cheese on low heat.
4. Adjust seasoning and garnish with remaining cheese.
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