Pasta alla Papalina - Creamy Ham and Peas Pasta
Pasta alla papalina is a creamy ham and peas pasta that's easy to make and beyond delicious. Think of these fettuccine alla papalina as carbonara on steroids, with lots of parmesan cheese, ham instead of guanciale, and a surprise ingredient in the form of peas.
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Three Cheese Pasta with Ham and Peas
We put this one out there for all our cheese-loving fans. We mixed Cheddar, mozzarella, and gruyere together and we served them with pasta, a touch of smoked ham to bring a smoky, meaty flavor, and some green peas to balance things up. It turned out quite delicious, we might say.
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The VIRAL Creamy Peas Pasta EXPLAINED
My favorite Pasta, which went viral everywhere, is explained in detail and step by step. This extra creamy pasta, originally from the south of Italy, is so easy to make and it'll take only 15 minutes of your time, to create a perfectly balanced Pasta dish to impress any of your guests.
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The Pasta Queen is an entertaining yet insightful view of Italian food, culture, and lifestyle.
Its main mission and goal is to promote the true essence and beauty of Italy all over the world
With over 5 million followers across all social media platforms, Nadia Caterina Munno IS The Pasta Queen.
Born and raised in Rome, of Neapolitan origins, spent most of her childhood learning the craft of mastering the kitchen and traditional Italian values thanks to generations of women that worked in the world of pasta for centuries.
Just like Nonna Caterina, after which Nadia is named who started the first pasta factory in the late 1800s.
PENNE with PROSCIUTTO and GREEN PEAS - (Full Recipe in The Description Box)
Pasta with Italian prosciutto and green peas brings me right to my birthplace in Bologna, when my mom wanted to cuddle us, but had not much time: so easy and good! The best prosciutto for this recipe is the final part, the sweeter and softer. Just because the ham is cooked, increasing its sapidity, I do not recommend you to add salt into the sauce. Try on this dish with Penne, Garganelli or, if you have more time, with fantastic homemade tagliatelle!
INGREDIENTS
13 oz (360 gr) Penne ziti pasta (or Garganelli, or Tagliatelle)
8 Oz (220 gr) Italian prosciutto sliced thick (dinner cut)
10 Oz (280 gr) green peas, fresh or frozen
1 Little (230 gr) yellow onion
4 tbsp Parmigiano Reggiano cheese
3 tbsp double concentrated tomato paste
4 tbsp extra virgin olive oil
1/2 glass of white whine
1 Qt (1 Lt) vegetable broth
to taste table salt
FIRST STEPS
First, cut the slices of ham into small pieces.
Then finely mince the onion.
Now, sauté the onion in olive oil over medium / low heat.
Finally, stir the onion with a spoon until it is soft and translucent.
PROSCIUTTO AND GREEN PEA
At this point, add the prosciutto and mix cooking over medium heat for a couple of minutes, stirring frequently.
Then, raise the heat to maximum, baste with the wine and continue cooking over high heat stir-frying until all the alcohol has evaporated .
Now, lower the heat to medium level, add the double concentrated tomato paste and cook stirring as necessry 5 minutes more.
At this point, add the peas, and stir-fry for 5 minutes, then cover with hot vegetable broth and, lower the heat at minimum.
Fianlly, cover the saucepan with a lid and cook for about 45 minutes, until the peas are cooked but not mushy.
FINISHING
Meanwhile the sauce is cooking, heat 5 qt of salt water in a large pot. When the sauce is ready, and the water starts to boil, add 4 tbsp of salt and pour the pasta.
Cook the pasta al dente, then drain and add it into the sauce.
Then, stir-fry the pasta with the sauce for a few minutes on high heat.
Finally, far from the heat, add the grated Parmigiano Reggiano, stir and serve!
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Pasta & Peas, Classic Italian Recipe - The Pasta Queen
Pasta and Peas an old classic Italian recipe. A creamy, and cheesy pasta dish from scratch.
Recipe Steps:
First I stir-fry white onions in extra virgin olive oil and then add green peas.
A pinch of salt, a scraNCH of pepper and some hot water. Remove most of your peas, blend and Strain the cream into your pan. Keep adding more hot cooking water And take it to a boil then add your uncooked pasta.
It will slowly absorb all the sauce. Just keep adding a little water until the pasta is al dente. I can't stress enough, if its getting too thick, add more boiling cooking water.
Finally, I’m going to whisk one egg, some pecorino and parmigiano and mix it in for the last minute of cooking.
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The Pesto with Peas everyone should make this summer
This pesto uses less basil, drops the pine nuts, and adds a bunch of green peas. What results is a sweeter sauce that tastes really close to the original version except for its higher protein and lower fat. This pesto is perfect for whipping up pasta dishes, pizzas, or salads in no time.
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