Time 25m Number Of Ingredients 10 Steps:
Cook pasta Al dente according to packaged directions. Add peas the last minute of cooking. In a small saucepan heat oil over medium. Add shallots and garlic and cook until fragrant (careful not to burn!). Add wine and cook until alcohol burn off. Add cream until heated. Strain liquid in another heat proof bowl (optional) and discard shallots. Return liquid to saucepan and add cheese and pepper. Stir until melted. Add ham to warm. Combine pasta with peas and Alfredo sauce. Serve immediately.
Time 25m Yield 6-8 servings. Number Of Ingredients 5 Steps:
In a large saucepan, cook fettuccine according to package directions; drain. Add the ham, peas, cheese, cream and fettuccine to pan. Cook and stir until heated through.
Time 25m Yield 6 servings. Number Of Ingredients 12 Steps:
Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in cream. Bring to a boil over medium heat, stirring constantly. , Add broccoli. Reduce heat; simmer, uncovered, for 7-10 minutes or until broccoli is crisp-tender, stirring occasionally. Stir in the ham, 1/2 cup cheese, garlic salt, pepper, oregano and nutmeg. Drain fettuccine; serve with sauce. Sprinkle with remaining cheese.
Number Of Ingredients 8 Steps:
In a large pot, boil the fettuccine according to package directions. Add the peas during the last 3 minutes of cooking. Drain the pasta & peas in a colander and set aside. While the pasta is boiling, in a 12" skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute, stirring constantly. Stir in the cubed cream cheese, whisking until well combined and relatively smooth. Slowly whisk in the milk and continue stirring until the mixture is bubbly and hot. Remove from heat and stir in ham & Parmesan cheese Return the pasta and peas to their original pot and pour in the sauce. Toss to combine, sprinkle with black pepper if desired. Serve immediately.
Time 15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cut ham into small chunks. Melt butter in a medium frying pan. Add shallots& ham and cook until golden. Season with salt& pepper, to taste. Stir in the cream and keep warm over low heat while the pasta is cooking. Boil the pasta in a large pan of boiling water. Cook"al dente". Drain pasta& mix with sauce. Serve immediately.
Yield 4 serving(s) Number Of Ingredients 9 Steps:
Melt butter in heavy large skillet over medium head. Add shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Stir in peas and cook about 30 seconds. Add cream and boil two minutes. Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta. Season to taste. Serve immediately.
Number Of Ingredients 10 Steps:
Place sliced leeks in a small bowl of cold water. Let stand for 5 minutes to rid them of dirt and sand. Lift sliced leeks out of water, leaving sand behind, and drain well. Bring a large pot of water to a boil over high heat. Heat olive oil in large skillet over medium-low heat. Add leeks and garlic, and cook until softened, 2 to 3 minutes. Raise the heat to medium-high. Add chicken stock, cream, ham, and peas; season with salt and pepper. Let the sauce cook until it is reduced by half, stirring frequently until it has thickened, about 6 minutes. Salt the boiling water, add pasta, and cook until al dente, about 4 minutes for fresh. Drain fettuccine, and return to pot. Add sauce to fettuccine, and toss to combine. Transfer to a serving dish, sprinkle with the mint, and serve.
Yield 4-6 servings Number Of Ingredients 11 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.
More about “creamy fettuccine with ham and peas recipes”
Yield makes 4 servings Number Of Ingredients 7 Steps:
Bring both a large and a small pot of water to a boil; salt them both. In the small pot, cook the peas until tender, 3 or 4 minutes. Drain and set aside. Put the butter in a medium skillet over medium heat; when it melts, add the ham and cook for about a minute. Stir in the peas, the cream, a pinch of salt, and a fair amount of black pepper. Turn the heat to low; keep warm, stirring occasionally, while you cook the pasta. Cook the pasta until tender but not mushy; drain, reserving about a cup of the cooking liquid. Toss the pasta with the cream mixture; if it seems too thick, add a little of the reserved cooking water. Stir in the Parmesan, taste and adjust the seasoning, and serve.
