Best Farfalle With Peas And Prosciutto Recipes

Farfalle with Peas and Prosciutto image

Yield Serves 2

Number Of Ingredients 6

1 cup shelled fresh or frozen peas
1/2 pound farfalle (bow-tie pasta)
2 tablespoons chopped fresh mint leaves
1/2 teaspoon freshly grated lemon zest
2 ounces thinly sliced prosciutto, chopped fine (a generous 1/3 cup)
2 tablespoons freshly grated Parmesan plus additional for serving

Steps:

Fill a 5-quart kettle to within 1 inch of top with salted water and bring to a boil for peas and pasta. Into kettle fit a large sieve so that its bottom is submerged in several inches of boiling water. Add peas to sieve and boil until just tender, 3 to 5 minutes. Remove sieve, keeping water at a boil, and rinse peas under cold water. Drain peas and transfer to a small bowl.
In a blender purée 2/3 cup peas with mint, zest, 1/2 cup hot cooking water from kettle, and salt and pepper to taste.
Cook pasta in boiling salted water until al dente. Ladle out 1/4 cup cooking water, reserving it, and drain pasta in a colander. Return pasta to kettle with pea purée, prosciutto, 2 tablespoons Parmesan, and remaining 1/3 cup peas and heat over moderate heat, stirring and thinning mixture to desired consistency with reserved cooking water, until heated through. Season pasta with salt and pepper.
Serve pasta with additional Parmesan on the side.

Farfalle with Four Cheeses, Carrots, Peas and Prosciutto image

Yield Serves 4

Number Of Ingredients 12

1 tablespoon butter
2 cups baby carrots (about 12 ounces), peeled
1 1/2 cups chicken stock or cannedlow-salt chicken broth
1 1/2 cups frozen peas (do not thaw)
1 1/4 cups matchstick-size strips prosciutto (about 4 ounces)
1 cup whipping cream
3/4 cup freshly grated Parmesan cheese (about 2 ounces)
1/2 cup (packed) grated Fontina cheese (about 2 ounces)
1/2 cup (packed) grated mozzarella cheese (about 2 ounces)
6 tablespoons grated pecorino Romano cheese (about 1 ounce)
12 ounces farfalle (bow-tie) pasta
Chopped fresh parsley

Steps:

Melt butter in heavy large skillet over medium heat. Add carrots and sauté 3 minutes. Add stock; cook until carrots are tender, about 5 minutes. Using slotted spoon, transfer carrots to plate. Add frozen peas, 1 cup prosciutto and cream to skillet and simmer until liquid thickens slightly, about 3 minutes. Add 1/2 cup Parmesan, Fontina, mozzarella and Romano. Stir until cheeses melt. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Add pasta to skillet and toss to coat. Season to taste with salt and pepper.
Transfer pasta to large bowl. Garnish with carrots. Sprinkle remaining 1/4 cup prosciutto, 1/4 cup Parmesan and parsley over and serve.

Pasta with Prosciutto and Peas image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 10

Coarse salt and ground pepper
12 ounces fettuccine
1 tablespoon butter
1 shallot, finely chopped (1/4 cup)
2/3 cup heavy cream
1 package (10 ounces) frozen peas, thawed
8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup finely grated Parmesan cheese, plus more for serving (optional)

Steps:

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.

Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound fettuccine pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
3/4 cup diced onions
1 tablespoon minced garlic
2 ounces prosciutto, cut into 1/4-inch strips
1/4 cup dry white wine
1 1/2 cups heavy cream
3/4 cup frozen sweet peas
3/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
3/4 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley leaves

Steps:

Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.