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Pasta with Lemon Cream and Prosciutto

Pasta with Lemon Cream and Prosciutto


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Ingredients

  • 2 tablespoons (1/4 stick) butter
  • 3/4 cup low-salt chicken broth
  • 2 teaspoons grated lemon peel
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon cayenne pepper
  • 2 cups frozen green peas, thawed
  • 2 tablespoons thinly sliced fresh mint leaves
  • 1 tablespoon fresh lemon juice
  • 12 thin slices prosciutto
  • Freshly grated Parmesan cheese

Recipe Preparation

  • Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.

  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.

  • Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.

Recipe by Cafe Juanita in Kirkland WashingtonReviews Section

Pasta with Lemon Cream Prosciutto recipe pairing

INGREDIENTS:
• 2 tablespoons (¼ stick) butter
• 3 large shallots, minced
• ¾ cup low-salt chicken broth
• 1 cup whipping cream
• 2 teaspoons grated lemon peel
• 1 teaspoon grated orange peel
• ¼ teaspoon cayenne pepper
• 2 cups frozen green peas, thawed
• 2 tablespoons thinly sliced fresh mint leaves (or ½ teaspoon dried marjoram instead)
• 1 tablespoon fresh lemon juice
• 16 ounces penne pasta
• 12 thin slices prosciutto-browned and then chopped in small pieces
• freshly grated Parmesan cheese

DIRECTIONS:
• Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to ¼ cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain return pasta to pot. Toss pasta with sauce to coat.
• Divide pasta among plates or bowls. Sprinkle prosciutto atop pasta and serve, passing Parmesan separately.

© Recipe courtesy of Bon Appétit, January 2003

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Maison L’Envoy
Straight Shooter
Chardonnay
Willamette Valley, Oregon

SILKY WINE STYLE

Driven by a tireless hunt for elusive sites, Maison L’Envoyé (House of the Messenger) traverses the globe with the intention of presenting the acme of regionality and winemaking styles. With winemaking footprints in Burgundy, Willamette Valley, Central Otago and Tasmania, the winery champions many unsung growers who have farmed their vineyards for decades and generations, some mere feet away from more illustriously cited neighbors. The inaugural vintage of Straight Shooter Chardonnay has heaps of character. After fermentation, 50% of the wine was matured in seasoned French oak for ten months prior to bottling. The wine expresses standout primary aromas of yellow fruits and citrus zest followed by meringue, nougat and lemon verbena notes.

“The palate is fruit-driven and balanced while also light on its feet. The pronounced Meyer lemon and Bosc pear characters are sustained by a vibrant acidity through the long finish.” – Filpe Ramirez, Winemaker

Winemaker: Felipe Ramirez
Appellation: Willamette Valley, Oregon
Varietal: 100% Chardonnay
Analysis: 13.2% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!


Pasta with Prosciutto and Melon

Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, reserving 1/2 cup pasta cooking water.

Meanwhile, in a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the prosciutto and cook until browned, about 5 minutes drain on paper towels. Add the remaining 3 tablespoons olive oil to the pan and increase the heat to high. Add the cantaloupe, season with salt and cook until a chunky sauce forms, about 7 minutes. Stir in the tomato paste and simmer for 1 minute stir in the lemon juice and cream and remove from the heat.

Add the pasta, lemon peel, 1/4 cup parmesan cheese and half of the crispy prosciutto to the sauce. Toss to combine, adding some of the reserved pasta cooking water, if needed, to make a thinner sauce. Season with pepper, serve with the remaining prosciutto and sprinkle with more parmesan.


Cuisinovia

I’m not a huge fan of cream based pasta sauces. Having said that, whenever I cook this dish, I try to resist the temptation of grabbing a spoon and eating the sauce like soup. I got the inspiration for this pasta, from Café Tosca’s “Lumaconi with Prosciutto” in San Fransisco. They make the sauce by boiling prosciutto in cream and then serving it sprinkled with lemony breadcrumbs. This version is simpler, easier to prepare and insanely delicious.

Ingredients

  • 140 grams prosciutto, divided
  • 2 Tbs olive oil
  • 4 garlic cloves, crushed
  • 1 small red onion, finely chopped
  • 2 sprigs thyme
  • ¼ cup brandy
  • 1 ½ cup cream
  • 1 lemon
  • 500 grams penne pasta
  • 2 Tbs parsley, finely chopped
  • 1 cup frozen peas
  • salt and freshly ground black pepper
  • fresh basil leaves to garnish

With a sharp knife take the peel off the lemon taking care not to peel too much ofthe white part too. Keep the peel in a bowl. Juice the lemon and keep in another bowl until needed.

Chop 90 grams of the prosciutto. In a large pan, put the olive oil over medium heat. Add the chopped prosciutto and cook, stirring utnil slightly crisp. Add the onion and garlic and cook for a couple of minutes utnil soft. Add the brandy and let it evaporate for ½ -1 minute. Pour in the cream and the thyme sprigs and lower the heat. Add the lemon peel and simmer 3-4 minutes.

Boil plenty of salted water in a large pot. Add the pasta and cook, 3 minutes less than the time indicated on the packet instructions. Drain but keep some of the pasta water.

Remove the lemon peel from the prosciuto cream and discard. Mix the cooked pasta with the lemon cream, peas and parsley. Add 2-3 tablespoons of pasta water to loosen the mixture. Mix in 1 tablespoon lemon juice. Serve at once, topped with the rest of the prosciutto, lemon zest if you like, basil leaves and plenty of freshly ground black pepper.


  1. Cook the pasta as directed on the package.
  2. While the pasta is cooking, add the minced garlic and butter to a large skillet over medium heat. Cook until the butter is melted and garlic is fragrant.
  3. Add the cream and bring to a boil, then add the grated Parmesan and simmer until the sauce begins to thicken.
  4. Pour the cream sauce over the cooked and drained pasta.
  5. Toss with chopped prosciutto.

Of course! Any long, thin pasta will work. Think: spaghetti, linguine, fettuccine, and so on.


INSTRUCTIONS

Melt butter in large nonstick skillet over medium heat. Add shallots and saut until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain return pasta to pot. Toss pasta with sauce to coat.

Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.


Related Video

This is a terrific dish, full of flavor. The key is to use the best ingredients - fresh lemon, great pasta, and freshly grated cheese. We use clam juice rather than white wine for a deeper flavor - we also increase the cream to 1/2 cup, reduce the fresh lemon juice to 3 tsp and add some red pepper flakes for extra zing. But the real secret to this dish is the pasta - we use Trader Joe's Lemon Pappardelle - this is the perfect lemony pasta to go with this sauce - and being much thicker than angel hair, it absorbs the sauce and goes great with the chunks of prosciutto and the peas. This is a simple yet intense dish, appropriate for guests.

OMG. what a waste of time, effort and money! I used only the best ingredients and this "surprise dish" for my Wife was horrible. No taste whatsoever save for a tinge of lemon! Neither salt nor pepper nor butter could cure this one. This took place within the past 15 minutes and right now the Wife is out getting take out and I just finished sending $20 worth of crap down the disposal.

This dish was, sadly, just okay. I was excited a creamy lemony sauce, but it was thin and a little too lemony - even with half of the amount of lemon juice. It wasn't a total waste of ingredients, but I'm glad that I didn't put the sauce on all of the pasta that I made, or I would be stuck eating it for a couple of meals. Not sure what would fix this recipe, but I probably won't be making it again.

Took the advice and used roughly half the listed amount of lemon juice. I also used a fraction more than the directed amount of cream to adjust for the pasta amount. the result was fabulous. It was light, not too creamy, and had a great flavor. Definitely will make again, and a nice alternative to tomato sauces.

A nice dish for a springtime dinner. I substituted fatfree half-and-half for the whipping cream. Add it last and cook just until heated through otherwise it will become stringy and clump.

It was a simple summer mid-week meal. Wasn't worth the cost of the prosciutto for the result, and might try a bulkier pasta next time. OK.

This is a light pasta dish with subtle flavors. What makes it interesting is the combination of the salty prosciutto, the sweet peas and the tangy lemon. I like to add extra whipping cream when it is served to make it a little more creamy. Very yummy.

This is better with a little cayenne or hot pepper flakes. Also better with broader pasta, such as bowties.

I doubled this and used the zest and juice of one lemon. I like lemon! Also more than doubled the cream. I suppose if you're not a big lemon fan, this might be a bit much (see other reviews). But we really liked it.

What a disappointment! This is the first Epicurious recipe we've disliked. Everything seemed to be on target: we love each of the ingredients, we eat pasta with lots of very different sauces, such quick cooking time. alas, not a winner. It wasn't too lemony for us, but the combination - probably the amounts more so than the flavors - was out of balance. If you're going to make this, Iɽ suggest 1. a little more cream (be careful not to get it too hot or it will curdle when you add wine or lemon juice!), 2. less lemon juice and more lemon zest 3. don't add the prosciutto to the sauce - just sprinkle it on as you're plating the dish 4. if you're using frozen peas, don't microwave them beforehand. We did 1 min. in our microwave (ready to go, but could still use a little heat) then added them as directed and cooked the sauce for two minutes - and they were overdone! Aaah, well, at least our salad turned out! :)

This is good but it's easy to overcook any of the elements. I think it's really important to have mis en place and start the pasta just a tad before the sauce. I think the lemon is perfect in it. Will make again but will be better prepared! This would also be a nice side to roasted chicken. Who has a foolproof plan for tossing angel hair?

Woah. holy lemon! I'm a big fan of anything that has lemon in it, so I didn't mind. But, I don't think I would ever serve this to guests if I didn't know if they liked lemon or not. I don't care for prosciutto, so I used crumbled bacon instead. I found the overall product a little dry. Maybe I reduced the sauce too much. At any rate, this recipe is average. I'll probably make it again because it's easy, but it certainly isn't my favorite.

Made this last night with a few modifications. I added sliced, sauteed mushrooms. I didn't have white wine on hand, so I used some of the pasta cooking liquid with the cream. However, I think I would have actually liked a bit more sauce overall. I also cut back on the amount of lemon based on other reviews. Maybe I cut back too much. I ended up squeezing a bit of lemon on top of mine before eating and that was great. Will definitely make again. My husband liked the combination of "fresh" flavors like lemon with the heartier prosciutto.

It was a bit hit with my dinner companions. A nice blend of flavors.

I love this recipe. I hope somebody would love this. My mom usually makes noodles and peas with proscuitto, but this was different. My brother and I had a candle at the table and we both had seconds (and he hates everything!). We hope there's some left for our dad!

if you don't like lemon, then, duh, you won't like this recipe. we loved it and have made it a few times, without the cream, too. I've also added nicoise olives and calamata olives, and we loved the extra saltiness against the lemon/cream.

Would anyone be willing to try this recipe with some preserved lemon. and rate it??

This is such a wonderful recipe. I used thin spaghetti instead of angel hair and substituted heavy cream for the whipping cream, I used more cream than was called for in the recipe which toned down the lemon flavor.I also used parmesan instead of pecorino romano, and it tasted wonderful. I would definitely make this again.

I have too made this dish twice. And taken the advice of previous reviews, I took it easy on the lemon juice but added a bit more zest. Also sauteed the prosciutto(must have parma, it is the only way) with a little finely chopped onion and garlic. It is quick and easy and absolutely love it. A new twist to cabanara!

I have made this dish twice now--my husband loves it. It is easy to prepare and very tasty. I followed other reviewers' suggestions of adding sauteed garlic and reducing the amount of lemon juice and had good results. I will definitely make this in the future.

This was excellent! I sauteed the prosciutto in some mined garlic and a little bit of olive oil before adding it to the sauce -- the garlic added a really nice flavor. I also used half and half and a little more wine than called for, didn't need any of the reserve liquid. Will definitely make again!

I thought the quantity of lemon juice sounded excessive, too, so I just used a squeeze with the full amount of lemon zest. This kept the flavor a little more subtle. I used also added a handful of snipped chives and whole wheat fettucini instead of angel hair. I liked this dish quite a bit because it comes together so quickly and will make it again.

I make this on a regular basis because it's so easy and tasty. I never use reserved cooking liquid, I just bump up the amounts of wine and cream at the outset. Depending on personal taste, perhaps decrease the lemon. I like lemon in main dishes, but my husband believes lemon should only appear in desserts!

I made this with fettucine, and it would have been delicious, but I ignored the warnings about too much lemon juice. It was a bit acidic, but I would make it again with half the lemon juice. The prosciutto in it was delish!

Excellent, very light and tasty. Don't know why it didn't work for others, we loved it. It would be good with bacon if no prosciutto on hand.


Penne with Prosciutto and Cream

We did it. We successfully dropped our youngest off at college. My Emily, my baby, my Picky Eater. Hold on a sec, need to wipe the tears off my keyboard. Just kidding. It&rsquos been a week and a half since we dropped her off and most of my tears and sniffles happened leading up to moving day.

I was remarkably fine the day we moved her in. It was a really nice day and her sister&rsquos 21st birthday and since they are at the same university, we got to all go out and celebrate at dinner before my husband and I headed home.

We are official empty nesters I guess. Well, we still have Buddy, our 15 year old lab. Just the three of us. Kinda weird, will take some getting used to. I miss my girls but am so proud of them and they are happy and all thriving. That&rsquos what matters.

Leading up to moving day, it was so hectic around here. Running around shopping and last minute errands and I also started back to work, substitute teaching at the high school. I asked Picky Eater if she wanted any special meals before she left and she asked for a few. The first thing she wanted was &ldquopasta with that ham stuff I like&rdquo, also known as Penne with Prosciutto and Cream.

Several months ago, Always Hungry called from New York. She was having a dinner party in her new apartment with friends and she was making the main dish and dessert. I wasn&rsquot home and she got Meathead who suggested mom&rsquos penne and prosciutto dish. Always Hungry said perfect, and Meathead gave her the recipe out of my messy drawer. She said it was a huge hit.

It is ridiculously simple, a baked dish with pasta, parmesan, cream and prosciutto. Picky Eater and Meathead absolutely love this pasta. I am not a fan of gloppy alfredo sauces. This dish is surprisingly light, if that&rsquos the right term to use. Really flavorful and comforting.

Use really good ingredients, like Parmigiana-Reggiano. Volpi is here in St. Louis, on the Hill. I get their prosciutto which you can find in any of our grocery stores. Really good stuff.

I&rsquom glad I made this for her before she left for college. It warmed my heart to sit at the table, just the three of us, enjoying one of her favorite dinners. They grow up fast! Kelly??

HUNGRY FOR MORE ? Subscribe to my Newsletter and come hang out with me on INSTAGRAM , or give me a follow on FACEBOOK or see what I&rsquom pinning on PINTEREST .

UPDATED: Originally posted in August, 2015, when I first started this blog. Recently updated in October, 2019, just sprucing things up a bit. No changes to original recipe.


Pasta With Prosciutto & Lemon Breadcrumbs

Pulse prosciutto in a food processor until finely ground.

Step 2

Heat oil in a large skillet over medium heat. Cook prosciutto, stirring often, until brown and crisp, 5–8 minutes.

Step 3

Add shallot and garlic to skillet and cook, stirring often, until shallot is soft and garlic is golden brown, about 3 minutes. Add brandy and cook until skillet is almost dry, about 30 seconds.

Step 4

Add thyme, bay leaf, lemon zest, and cream to skillet and bring to a boil. Reduce heat and simmer until cream is slightly reduced, about 5 minutes. Remove from heat and let steep 30 minutes. Strain through a fine-mesh sieve into a medium bowl discard solids.

Step 5

Prosciutto cream can be made 1 day ahead. Cover and chill.

FOR THE BREADCRUMBS

Step 6

Heat oil in a medium skillet over medium-high heat. Add garlic and cook just until golden, about 2 minutes.

Step 7

Add breadcrumbs and cook, stirring constantly, until golden brown, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain let cool.

Step 8

Discard garlic and transfer breadcrumbs to a medium bowl. Add lemon zest and toss to combine season with salt.

Step 9

Breadcrumbs (without lemon zest) can be cooked 1 day ahead. Store airtight at room temperature. Add lemon zest just before serving.

FOR THE ASSEMBLY

Step 10

Pulse prosciutto in a food processor until finely ground.

Step 11

Heat 1 Tbsp. oil in a large skillet over medium heat. Cook prosciutto, stirring often, until brown and crisp, 5–8 minutes.

Step 12

Add prosciutto cream to skillet and bring to a boil. Reduce heat and simmer, stirring often, until cream is thickened and coats the back of a spoon, about 5 minutes.

Step 13

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes drain.

Step 14

Add pasta to sauce. Cook over medium heat, tossing, until pasta is well coated, about 2 minutes.

Step 15

Add radicchio, parsley, and lemon juice and toss to combine season with salt.


Lemon Cream Fettucini with Prosciutto and Peas

In my experience, Martha (you know which Martha), and her recipes can kind of hit or miss. I once made some lemon parsley pork chops from the Everyday Food cookbook, Great Food Fast, and well, they were just gross. But, today’s recipe comes from that same cookbook and was soooo delicious. I once made these for a small group bible study. Ehhh. Not the best. But, I once had THIS at a baby shower. AMAZING. See what I mean? Hit or miss!

Well, Martha hits a homerun with this pasta dish. I served this to some of our students one night during a sleepover, and they all loved it! Take it for a spin and see what you think!

Lemon Cream Fettucini with Prosciutto and Peas from Great Food Fast

  • salt and pepper
  • 12 oz. fettucini
  • 1 TBS. butter
  • 1 small onion, finely chopped
  • 1/4 C. heavy cream
  • 10 oz. frozen peas, thawed
  • 8 slices prosciutto (about 4 oz.), halved lengthwise and thinly sliced crosswise to equal about 1 C.
  • 1 TBS. finely grated lemon zest
  • 1 TBS. fresh lemon juice
  • 1/2 C. finely grated Parmesan cheese, plus more for topping

In a large pot of salted boiling water, cook the pasta until al dente. Reserve 1 C. of pasta water. Drain pasta and return to pot.

Meanwhile, make the sauce: In a large skillet, melt the butter over med. heat. Add onion and cook until softened, about 5 min. Add the cream, peas, and prosciutto. Bring to a gentle simmer over med. heat. Simmer until peas are heated through, 3-4 min.

Stir in the lemon zest and juice. Pour the sauce over the pasta. Add parmesan cheese and season generously with salt and pepper. Add enough of the reserved pasta water to thin the sauce as desired. Mix thoroughly. Serve in bowls and top with Parmesan cheese if desired.