Best 10 Linguine With Lentils And Prosciutto Recipes

PASTA WITH LENTILS

Steps:

• Heat oil in a large pot over medium heat. Add onion and saute' for 5 minutes.
• Add garlic, tomatoes, bay leaves and stir for a minute (If you use canned tomatoes or only tomato paste rather than fresh tomatoes, add them along with the ingredients listed below).
• Add lentils, cumin, tomato paste, broth, and pepper.
• Increase heat and bring to simmer. Place lid on and turn the heat down to medium-low. Simmer for about 20-25 minutes or until lentils are soft.
• Taste and adjust the seasoning according to your liking (see notes).*
• Add pasta, cook gently over medium heat until al dente. Stir frequently!
• If the stew seems too thick, gradually add a touch of water or broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Taste, you might want to adjust again the seasoning before serving.
• Serve with a drizzle of olive oil, freshly ground black pepper, and grated parmesan cheese if you don't keep it vegan. Also, garnish with chili flakes and chopped parsley for extra flavor if you like. Enjoy!

PROSCIUTTO PASTA TOSS

Steps:

• Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

LENTILS CON PROSCIUTTO

Steps:

• Saute prosciutto and onions in a frying pan in the extra-virgin olive oil, rosemary and hot peppers on high heat, until the prosciutto and onions are browned.
• Add the lentils to the pan. Cook for a few minutes so that the lentils absorb the flavors of the other ingredients. Add a pinch of salt, but be cautioned that the prosciutto is already quite salty.
• Remove the rosemary sprig and plate the lentils. Serve warm or at room temperature.

PASTA AND LENTILS (PASTA E LENTICCHIE)

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
• Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
• Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.

PASTA AND LENTILS

Steps:

• In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over a medium high heat, until nearly but not entirely tender, about 20 minutes.
• Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentil are fully tender.
• If using capellini, break it into 2 to 4 inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to that point. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, and simmer to finish cooking the pasta.
• When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil all the best quality extra virgin olive oil for drizzling on top.

SPAGHETTI WITH LENTILS, TOMATO AND FENNEL

Steps:

• Rinse lentils. Put them in a saucepan and cover with water by 1 inch. Toss in Parmesan rind, if using. Add a good pinch of salt and place over high heat. Bring to a boil, then reduce heat to a simmer and cook until soft, about 30 minutes. Drain lentils and reserve cooking water.
• As lentils cook, put 3 tablespoons oil in a skillet over medium-high heat. When oil is wavy, add diced onion and fennel, and season with salt and pepper. Add fennel seeds and red-pepper flakes. Cook, stirring, until softened and slightly caramelized, about 10 minutes.
• Add garlic, passata and 2 or 3 tablespoons finely chopped fennel fronds. Stir to combine and add drained lentils. Turn heat to medium and simmer for 10 minutes or so, until somewhat thickened. Taste and correct seasoning, then cook for 5 minutes more, so the flavors meld. Add lentil cooking water as necessary to keep everything saucy.
• As sauce cooks, set a large pot of salted water to boil. Cook the spaghetti until al dente. Divide among individual bowls and ladle sauce over each serving. Top with shavings of ricotta salata and more chopped fennel fronds. Drizzle with a little extra-virgin olive oil, if desired.

LINGUINE A RAGU DI PROSCIUTTO

Steps:

• Place morels in a bowl. Cover with lukewarm water and soak for 30 minutes. Drain.
• Place morels, ham, and prosciutto in a food processor. Grind to a coarse mixture.
• Melt butter in a saucepan over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Add the ham mixture. Cook, stirring occasionally, until flavors combine, about 15 minutes.
• Stir tomatoes into the saucepan. Cover, reduce heat to low, and simmer until sauce is thickened, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
• Fold cream into the sauce. Season with salt and pepper. Sprinkle Parmesan cheese on top and serve over linguine.

PASTA WITH LENTILS

Steps:

• In a large heavy skillet cook the onion with the thyme in the oil in moderate heat, stirring, until the onion is golden. While the onion is cooking, combine the lentils with 1 1/3 cups water, bring the water to a boil, and simmer the lentils, covered, for 12 minutes. Add the carrot and simmer the mixture, covered for 3 minutes, or until the lentils and carrot are just tender. Transfer the lentil mixture with the liquid to the skillet, season it with salt and pepper, and keep it at a bare simmer while cooking the pasta.
• In a large saucepan of salted boiling water boil the pasta until it is al dente. Ladle out and reserve about 1/2 cup of the pasta liquid, drain the pasta, and add it to the lentil mixture. Simmer the pasta mixture, tossing it to combine it and adding some of the reserved pasta liquid to moisten the mixture if necessary, for 1 minute. Stir in the parsley and transfer the mixture to a heated serving bowl. Serve the pasta with the Parmesan.

FRENCH LENTIL, PROSCIUTTO, AND PEPPER SALAD

Steps:

• In a medium sauté pan or frying pan, heat the 1 tbsp olive oil over medium heat until shimmering. Add the prosciutto and sauté until lightly browned, about 5 minutes. Add the shallots and sauté until translucent, about 3 minutes. Add the carrots and bell pepper/capsicum and sauté for 5 minutes, or until crisp-tender. Set aside.
• In a medium saucepan, combine the lentils with at least 4 cups/960 ml salted water. Bring to a boil, then reduce to a simmer, cover, and cook until the lentils are just tender, about 30 minutes. Drain, then transfer to a large bowl. Add the prosciutto mixture, along with the parsley and thyme; toss to combine.
• In a small bowl, whisk together the vinegar and mustard. Gradually whisk in the 1/3 cup/75 ml olive oil until emulsified. Add the salt and pepper. Toss the lentil salad with the dressing. Taste and adjust the seasoning.

PASTA WITH PROSCIUTTO AND WHOLE GARLIC

Steps:

• Bring a large pot of water to a boil.
• Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
• Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
• Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.