Bow Ties With Asparagus And Prosciutto Recipes

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions, adding asparagus during the last 2-3 minutes of cooking. Drain, reserving 1/2 cup pasta water; return pasta and asparagus to pot., Meanwhile, in a large skillet, cook sausage, onion and garlic over medium heat until no longer pink, 6-8 minutes, breaking sausage into large crumbles. Add to stockpot. Stir in 1/4 cup cheese and reserved pasta water as desired. Serve with additional cheese if desired.

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
• In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside.
• Cut prosciutto slices lengthwise into 2 thin strips. Gather 2 to 3 asparagus spears and carefully tie prosciutto into a knot around asparagus bundle. Continue until all ingredients are used.
• Place asparagus bundles on prepared baking sheet.
• In small bowl, whisk together olive oil and lemon juice. Drizzle over asparagus. Season, to taste, with salt and pepper.
• Roast in preheated oven for 8 to 10 minutes.

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until slightly thickened., Place asparagus and water in a microwave-safe dish. Cover; microwave on high for 3-4 minutes or until crisp-tender. Drain. , Drain pasta and place in a large serving bowl. Add the cream, asparagus, Parmesan cheese and prosciutto; toss to coat.

Steps:

• Cook pasta, add asparagus during last 3-5 minutes. Drain and return to pot

Steps:

• Heat pan with olive oil and butter. Once butter melts, add garlic and cook until fragrant. Add sausage, and cayenne pepper. Cook 2 minutes.
• Add bell pepper, asparagus and black pepper, and cook for 8-10 minutes or until asparagus is tender, but crispy.
• Sprinkle cheese over sausage mixture and mix well.
• Pour over hot farfalle pasta. Toss to coat. Add salt if needed.

Steps:

• in a large pot boil pasta according to package directions.
• drain reserving 1 c of water.
• return pasta to pot heat oven to 450.
• place asparagus on a baking pan.
• drizzle with olive oil, season with salt and pepper and roast 10 minutes.
• add cream cheese and asparagus to the pasta over medium low heat.
• stir in 2/3 c parmesan cheese.
• stir until creamy, add some cooking liquid if pasta is too dry put pasta in a large bowl, garnish with pine nuts, chives and 1/3 parmesan cheese.

Steps:

• Cook pasta as directed on package, adding asparagus and mushrooms for the last 5 minutes of cooking. Drain and return to saucepan.
• In small bowl, mix cream cheese, 1/4 cup Parmesan cheese and the milk until smooth. Stir cheese mixture and chicken into pasta mixture.
• Cook over medium heat about 2 minutes, stirring gently, until pasta is evenly coated with sauce and mixture is thoroughly heated. Serve with additional Parmesan cheese.

Steps:

• Cook bow ties according to package directions and drain.
• While pasta is cooking, stir together the evaporated milk and flour, then add basil and garlic.
• Cook and stir for 1 minute, then add peas, prosciutto and Parmesan cheese.
• Stir until cheese is melted, but do not boil.
• Pour over cooked pasta and toss gently to coat.
• Sprinkle with additional Parmesan, if desired.
• Adjust salt and pepper seasonings to taste and garnish with additional fresh basil.

Steps:

• In a large skillet bring 2 inches of water to a boil.
• Add 1 tsp salt and the aspagagus.
• Cook 3 to 5 minutes until just tender.
• Pat asparagus dry and cut into bite-size pieces.
• In a large pot cook pasta in 4 quarts of water and 2 tbsp salt until al dente.
• In a small saucepan heat the cream over medium heat to a simmer and cook 5 minutes or until slightly thickened.
• Drain the pasta reserving some of the cooking water.
• In a large serving bowl combine the pasta cream and cheese; toss well.
• If the sauce is too thick add some of the cooking water.
• Add the asparagus and prosciutto and toss again.
• Serve immediately.

Steps:

• Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
• Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.
• Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
• Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.