Whole Wheat Fettuccine With Potatoes Prosciutto And Peas Recipes

Steps:

• Heat oven to 400 degrees. Bring a large pot of water to a boil. Salt the water generously, then add brussels sprouts, potato and pasta, and let water come back to a boil. Cook for about 8 to 10 minutes, or until potato is tender and pasta is al dente. Just before draining, remove 2 cups of the cooking liquid and set aside.
• Tip drained pasta, brussels sprouts and potato into an approximately 10-by-15-inch roasting pan (or a 9-by-13-inch lasagna dish), then add ricotta, Gruyère and 1 cup cooking water, and toss well. Add more liquid if you think the pasta is too dry.
• Warm butter, olive oil and garlic in a small saucepan and, when melted and beginning to sizzle gently, add sage and fry for about 30 seconds. Spoon or dribble the butter and sage over the pasta. Sprinkle with Parmesan and bake for 20 minutes, by which time the surface will be scorched a light gold. Let stand for at least 15 minutes before eating.

Steps:

• In a large kettle of boiling salted water cook the potatoes, cut crosswise into 1/4-inch-thick slices or into 1/4-inch dice, for 5 to 7 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl, reserving the water for cooking the fettuccine. In a large heavy skillet cook the garlic, the onion, the red pepper flakes, and the rosemary in the oil over moderately low heat, stirring, until the onion is soft and add the broth, the wine, and the peas. Simmer the mixture for 3 minutes, or until the peas are tender, and stir in the prosciutto, the potatoes, the parsley, and salt and pepper to taste. Bring the reserved water in the kettle to a boil and in it cook the fettuccine until it is al dente. Drain the pasta and in a large bowl toss it with the potato mixture and the Parmesan.

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.

Steps:

• For the tomatoes: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray, and set aside.
• Toss the tomatoes, oil and salt together. Arrange the tomatoes in a single layer on the prepared baking sheet. Roast until the skins blister and turn dark brown in places, 20 minutes. Set aside to cool.
• For the fettuccine: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
• In a blender, combine the red wine, 1 teaspoon salt, the red pepper flakes, black pepper, garlic, canned tomatoes (plus juices). Blend until smooth. Pour the mixture into a medium saucepan and bring to a simmer over medium heat. Add the thyme and cook, stirring occasionally, until the sauce has thickened slightly, 20 minutes.
• Toss together the pasta, tomato sauce, roasted tomatoes, peas and chopped basil. Arrange the cheese on top and serve.

Steps:

• In large skillet over medium heat, saute prosciutto in butter 1 minute.
• Add peas and red pepper strips; saute 1 minute longer.
• Stir in cream and pepper; cook over low heat, stirring constantly, until slightly thickened.
• Meanwhile in a large pot, in rapidly boiling water, cook fettuccine as directed; drain well.
• Place in large serving bowl.
• Add sauce and parmesan; toss to coat.
• Serve immediately.

Steps:

• Cook pasta according to package directions for al dente., Meanwhile, in a large skillet, heat butter and 2 tablespoons oil over medium-high heat. Add green onions and shallot; cook and stir until tender. Stir in wine. Bring to a boil; cook and stir 6-8 minutes or until liquid is almost evaporated., Add broth, salt and pepper. Bring to a boil. Reduce heat; stir in lettuce and peas. Cook and stir until lettuce is wilted. Drain pasta; add to pan. Stir in cheese and prosciutto; drizzle with remaining oil. If desired, top with additional Parmesan cheese.

Steps:

• Scrub potatoes; do not peel. Slice about 1/4-inch thick, and cover with water. Cover pot, bring to a boil and cook about 10 minutes, until potatoes are tender.
• Chop whole onion.
• Heat a nonstick pan until it is very hot; reduce heat to medium high, and add oil. Stir in onions, and sauté until they soften.
• Wash, dry and chop sage and add to onions when they begin to soften.
• Slice prosciutto into thin strips, and add to the onion with the peas and stock; cover, and cook over low heat for a couple of minutes, until peas are tender.
• Meanwhile, drain potatoes; cut into chunks, and stir into the pan as peas cook. Season with salt and pepper.