Creamy Lemon Pasta With Peas And Optional Ham Recipes

Steps:

• If using cashews, place them in bowl and cover with boiling water. Let soak for at least 15 minutes.
• While the cashews soak, cook the pasta and prep the sauce. Cook the pasta according to package directions and drain, being sure to reserve 1 cup of the pasta water.
• Set a large heavy skillet over low heat and add the olive oil. When hot, add the onions. Sweat the onions on low heat (they should barely sizzle) until tender but not browned, 10-12 minutes. Add the garlic and cook, stirring occasionally, for another minute.
• Stir in the wine, lemon juice, lemon zest, salt, and pepper. Increase heat to medium. Cook, stirring occasionally, until the liquid has mostly evaporated, about 3 minutes.
• Meanwhile, drain the soaked cashews. Blend in a high-speed blender with 1/2 cup water until smooth. Pour into the skillet along with half of the pasta water. (If you're using heavy whipping cream instead of cashews, add that now). Stir until warmed through and bubbly.
• Reduce heat to low. Add the cooked pasta and the peas. Stir gently until the pasta is coated. Add additional pasta water as needed to make sure the sauce coats all of the pasta.
• Taste and add additional salt and pepper if desired.
• Transfer to serving bowl and top with parsley.
• Divide the pasta and stir ham into the carnivores' portions, or you can just top their pasta with the ham.

Steps:

• Melt the butter in a large ovenproof skillet over medium-high heat. Add the leeks, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the leeks are tender, 8 to 10 minutes. Add the ham and cook until warmed through, about 2 minutes. Add the flour and cook, stirring, until moistened, 1 minute. Add the half-and-half and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 2 minutes. Stir in 1 cup fontina until melted.
• Meanwhile, preheat the broiler and bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and peas.
• Add the pasta and peas to the skillet and toss to coat, adding the reserved cooking water as needed to loosen; season with salt and pepper. Top with the remaining 1 cup fontina and the parmesan. Broil until lightly browned, 4 to 5 minutes.

Steps:

• Bring a large pot of salted water to a boil and add the pasta. Cook about one minute less than package directions state until al dente. When one minute is left in the cooking time, add the frozen peas.
• While the pasta is boiling, heat a large deep skillet over low heat and add the olive oil, garlic, and crushed red pepper flakes. Cook, stirring frequently, for about five minutes until garlic is tender.
• To the garlic, add 1 cup of the water the pasta is boiling in, along with the lemon juice and the heavy cream. Increase the heat to medium and bring to a boil, stirring frequently, until the sauce thickens just a bit, about 5 minutes. Stir in the the lemon zest and 1 cup of the grated Parmesan cheese. Add a generous pinch of salt and pepper. Taste and add additional salt if necessary (if the sauce tastes too lemony, add a little more salt until the tartness mellows.)
• If adding ham, place an additional skillet on the stove and heat the diced ham over low heat, stirring frequently
• Drain the pasta and peas and and add it to the main skillet with the sauce. Remove the skillet from the heat and gently toss the pasta with the sauce until the pasta soaks in some of the sauce, about two minutes.
• Scoop the carnivorous portion(s) into the saucepan with the ham and mix gently.
• Top with the parsley and remaining Parmesan cheese, and serve.

Steps:

• Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
• Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
• Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

Steps:

• 1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
• 2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.

Steps:

• Bring a large pan of salted water to the boil, then cook the pasta following pack instructions, about 9 mins. Around 3 mins before the pasta is cooked, add the peas.
• Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 mins until soft but not golden. Add the ham, double cream, lemon juice and parmesan, then season and mix well. Remove from the heat.
• Drain the pasta and peas (keeping a mugful of the cooking water) and return them to the pan. Tip in the creamy ham mixture and stir everything together to combine. If the mixture seems a little dry, add some of the reserved cooking water to loosen it a little. Serve with extra parmesan on top, if you like.