Pasta with ham, peas and cream - quick recipe
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Let's cook with Deb an internationally renowned dish, loved by adults and kids: pasta with ham, peas and cream!
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I'm sure that everyone will love today's recipe, since it's a rich first course, tasty and easy to make: pasta with ham, peas and cream. Let's see how to do! We'll need:
• 14 oz (400 g) of short pasta
• just over 1 cup (150 g) of frozen peas
• 4,2 oz (120 g) of ham
• just under ½ cup (100 ml) of heavy cream • 1 pinch of nutmeg / pepper to taste / salt
• 1/3 stick (40 g) of butter
• 2 tbsp of extra virgin olive oil
Heat 2 tablespoons of olive oil in a pan, then add the peas. Stir well, add a bit of hot water, cover with a lid and cook on a low flame.
Melt the butter in a non-stick pan, add the diced ham and let it brown. Then add the cream, the ground pepper, the nutmeg, finally the peas and salt to taste.
Boil the pasta and drain al dente, then toss in the pan with the sauce.
Here's our pasta with ham, peas and cream... good, easy and quick!
How to Make Pasta Piselle (with Peas)
This is Nanny's recipe for delicious homemade Pasta Piselle. Enjoy! -Hedy
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Recipe: How to Make Pasta with Peas (Pasta Piselle)
½ onion chopped
1 large clove garlic minced
Handful of fresh parsley chopped
¼ cup oil of choice (you can also use bacon or pancetta chopped)
1 small can of tomato sauce
1 small can of peas
Salt and pepper to taste
½ lb. pasta – I use Ditalini or small shells
Grated Pecorino Romano, Locatelli, or whatever you prefer
If substituting bacon or pancetta for the oil, render until cooked. Remove bacon/pancetta and use drippings to sauté onion, garlic, and parsley. If using oil, sauté onion, garlic, and parsley until translucent (5-7 minutes). Then put the meat back in the pot and add the tomato sauce and peas. Add salt and pepper to taste.
Cook pasta to your taste. I like it al dente so I cook 7 minutes. Save about 1 cup of pasta water and add the sauce. Add less pasta water if you prefer a thicker sauce. Serve and top with grated cheese.
Music Credit:
VOLARE Cover Performance By RichardBe Originally Recorded By Dean Martin.mp4. Channel - RichardBe Sings
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Lilva Dhokli - Spicy Indian Pasta in Pigeon Peas Sauce
This recipe is a derived recipe from traditional Gujarati Dhokli recipes. Dhokli or Dhokla are pasta-like dishes in which a preparation is made with flour and subsequently added to a sauce. Some can be plain and others can be extremely spicy.
I had opportunity to tape it while visiting our friends in New Mexico. This is all vegetarian.
In the first step a sauce is prepared with onions, garlic, tomato and seasoned with chilies, salt, and garam masala. To this fresh or fresh-frozen pigeon peas are added. After cooking this water is added and brought to boil.
In the meanwhile whole wheat flour is mixed with lukewarm water, red chillies, turmeric and garam masala and a thick dough is prepared. In traditional recipe, small balls are pressed in penny-size pasta. To simplify we are demonstrating rolling and cookie-cutting to get the same results and even-looking pasta pieces. These are dropped in the boiling mixture. Subsequently pressure cooking for 7 minutes cooks all ingredients and pasta and dish is ready to serve.
Spicy Peas And Crab Pasta
#spicy #peas #and #crab #pasta #recipe #cooking #foodie #foryou #sugar&soul
Pasta and Peas Recipe - Chef Pasquale
Tonight I will show you how to make my Pasta and Peas recipe.
Here's the written recipe:
What you will need:
Tomato Sauce
Peas
Onions
Garlic
Olive Oil
Basil
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Pea Purée | Chef Lee Chizmar | Tips & Techniques
Pea Purée ????
Do not mistake pea purée for mushy peas. We aren’t making baby food here, this minted pea purée is like a breath of spring no matter when you make it. The vibrant green color and the scent of the fresh mint make this a great accompaniment to our Seared Day Boat Scallops with “Reezy Peezy” Risotto ????!
✅Pea Puree:
1.5 Cups of blanched and shocked English Peas
2 C pea tendrils
1 C spinach leaves
.5 C mint leaves
1-cup vegetable stock
Salt to taste
✅Method:
Blanch the pea tendrils, spinach leaves and mint quickly in boiling, salted water and shock immediately in an ice bath. Next transfer to a blender and add the blanched peas. Take some of the ice from the ice bath and add to the blender. The ice will help to keep the mixing friction down, allowing the green to remain bright. Puree, adding just enough vegetable stock to get the blender moving. Once the puree is smooth season with salt to taste. When you are ready to serve heat the sauce quickly and for only a short period of time. This will allow the sauce to remain green as long as possible. Serve 2 oz. of sauce under the reezy peezy.