Best 8 Pasta With Leeks Peas And Prosciutto Recipes

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Indulge in a delightful culinary journey with our versatile pasta recipes, ranging from the classic Spaghetti Carbonara to the innovative Pasta with Leeks, Peas, and Prosciutto. Embark on a taste adventure that caters to diverse preferences, with vegetarian options like the vibrant Pasta Primavera and hearty meat-based dishes like the succulent Beef and Sausage Ragu Pasta. Each recipe is carefully crafted to tantalize your taste buds and leave you craving for more. Whether you're a seasoned chef or a novice in the kitchen, our detailed instructions and helpful tips ensure a seamless cooking experience. So, gather your ingredients, put on your apron, and let's embark on this delicious expedition together!

Let's cook with our recipes!

PASTA WITH PROSCIUTTO AND PEAS



Pasta with Prosciutto and Peas image

This elevated pasta with prosciutto and peas will make your guests think you spent all day in the kitchen. It's the perfect holiday dish without a lot of work. —Amy White, Manchester, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 14

1 pound uncooked campanelle pasta
2 tablespoons butter
3 tablespoons olive oil, divided
12 green onions, sliced
1 shallot, finely chopped
1/2 cup white wine or reduced-sodium chicken broth
1/2 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 head Boston lettuce, cut into 3/4-inch slices
2 cups fresh or frozen peas
1 cup grated Parmesan cheese
4 ounces thinly sliced prosciutto or deli ham, cut into 1/2-inch strips
Additional Parmesan cheese, optional

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.

Nutrition Facts : Calories 220 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 629mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.

PASTA WITH LEEKS, PEAS, AND PROSCIUTTO



Pasta with Leeks, Peas, and Prosciutto image

Spring into summer with this seasonal twist on a spaghetti supper. Just boil, toss, and top with shavings of cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 8

Coarse salt and ground pepper
12 ounces spaghetti
4 tablespoons butter
2 medium leeks (6 to 8 ounces each), white and light-green parts only, halved lengthwise and cut into 2-inch pieces, well rinsed
1 package (10 ounces) frozen peas
2 tablespoons fresh lemon juice
2 ounces (about 1/4 cup) thinly sliced prosciutto cut into thin strips
2 ounces (about 1/3 cup) ricotta salata or Parmesan cheese shaved with a vegetable peeler

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
  • While pasta is cooking, heat 1 tablespoon butter in a large skillet over medium. Add leeks; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add peas; cook, stirring, until warmed through, 2 to 3 minutes.
  • To drained pasta, add leek mixture, remaining 3 tablespoons butter, lemon juice, and prosciutto; season with salt and pepper. Add reserved pasta water a little at a time, tossing, until a thin sauce coats pasta. (You may not need all the water.) Serve, sprinkled with ricotta salata.

FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE



Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound fettuccine pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
3/4 cup diced onions
1 tablespoon minced garlic
2 ounces prosciutto, cut into 1/4-inch strips
1/4 cup dry white wine
1 1/2 cups heavy cream
3/4 cup frozen sweet peas
3/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
3/4 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley leaves

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.

PASTA WITH PANCETTA AND LEEKS



Pasta with Pancetta and Leeks image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

12 ounces shaped pasta, such as farfalle
3 ounces chopped pancetta
2 whole leeks, sliced thin
1 tablespoon butter, optional
1/2 cup dry white wine
1/2 cup heavy cream
Salt and freshly ground pepper
Shaved Parmesan, for serving

Steps:

  • Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
  • Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
  • After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
  • Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!

FRESH PASTA WITH PROSCIUTTO AND PEAS



Fresh Pasta With Prosciutto and Peas image

Provided by David Tanis

Categories     dinner, quick, weekday, pastas, sauces and gravies, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 cup crème fraîche
1/2 cup heavy cream
4 tablespoons unsalted butter
Salt and pepper
Freshly grated nutmeg
1 1/2 cups shelled peas, or snow peas
Fresh egg noodles (see recipe)
4 slices prosciutto (about 2 ounces), cut into 1/4-inch ribbons
1 tablespoon finely cut chives
Grated Parmesan cheese, for serving

Steps:

  • Bring a large pot of well-salted water to a boil. Put crème fraîche, cream and butter in a wide, deep skillet over medium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and pepper and a little nutmeg.
  • Plunge peas in boiling water and let cook for 1 minute. Remove with a mesh spider or slotted spoon and add to cream mixture.
  • Drop noodles in boiling water and cook until they rise to the surface, about 1 minute. Taste a noodle to see if it is sufficiently cooked. It should be firm-tender, just past al dente.
  • Drain pasta and add to skillet. Sprinkle with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.

PASTA WITH PEAS, PROSCIUTTO AND LETTUCE



Pasta With Peas, Prosciutto and Lettuce image

Since I began eating more plants and less meat, I've experimented with using small amounts of meat in ways that exploit its flavor without making it central to the dish. In this recipe - pasta with spring vegetables - the meat is literally a garnish, but one with huge impact. That meat is prosciutto, and it's briefly cooked in a bit of oil, which accomplishes two things: It intensifies the ham's salty, meaty flavor, and it makes the prosciutto crisp, turning it into a nice textural foil for the tender pasta, peas and lettuce. You do need three pans to make this dish - a small skillet, a large skillet and a large pot for the pasta - but it's so fast that a little extra cleanup seems worth the trouble.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, pastas, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Salt
3 tablespoons olive oil
2 to 3 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
1 pound pasta
2 tablespoons butter
1 shallot, minced
Black pepper to taste
2 cups peas, fresh or frozen
1 head Bibb or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch slices
1/2 cup chicken or vegetable stock or dry white wine, more as needed
1 cup finely grated Parmesan cheese

Steps:

  • Bring a large pot of water to boil and salt it. Meanwhile, put one tablespoon oil in a small skillet over medium-high heat. When hot, add prosciutto and cook, turning occasionally, until crisp, about 4 to 5 minutes; set aside.
  • When water boils, add pasta and cook until just tender; drain pasta, reserving some cooking liquid. Meanwhile, melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot and sprinkle with salt and pepper; cook until shallot begins to soften, about 5 minutes.
  • Add peas, lettuce and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, garnish with prosciutto, adjust seasoning to taste and serve.

Nutrition Facts : @context http, Calories 795, UnsaturatedFat 15 grams, Carbohydrate 101 grams, Fat 27 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 925 milligrams, Sugar 9 grams, TransFat 0 grams

SPAGHETTI WITH LEEKS, PEAS & PESTO



Spaghetti with leeks, peas & pesto image

Add some veg to pasta and pesto for a cheap, healthy springtime supper dish

Provided by Mary Cadogan

Categories     Dinner, Pasta

Time 25m

Number Of Ingredients 6

175g spaghetti
140g frozen pea
1 tbsp olive oil
2 large trimmed leeks (about 250g), thinly sliced
1 tbsp basil pesto
freshly grated parmesan (or vegetarian alternative), to serve (optional)

Steps:

  • Cook the spaghetti according to pack instructions, adding the peas for the final 2 mins. Meanwhile, heat the oil in a frying pan, add the leeks, then gently cook for about 5 mins until softened. Stir in the pesto and 3 tbsp of the pasta cooking water, then simmer for a few mins.
  • Drain the pasta and peas, then add to the frying pan, tossing everything together. Divide between 2 warm bowls and sprinkle with a little grated Parmesan, if using.

Nutrition Facts : Calories 447 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.11 milligram of sodium

PASTA WITH PROSCIUTTO AND PEAS



Pasta with Prosciutto and Peas image

Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 10

Coarse salt and ground pepper
12 ounces fettuccine
1 tablespoon butter
1 shallot, finely chopped (1/4 cup)
2/3 cup heavy cream
1 package (10 ounces) frozen peas, thawed
8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup finely grated Parmesan cheese, plus more for serving (optional)

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
  • Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
  • Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.

Tips:

  • Choose the right pasta. Short pastas, such as penne or rotini, work best for this dish because they can hold the sauce well.
  • Cook the pasta al dente. This means that the pasta should be cooked until it is just tender, but still has a slight bite to it.
  • Use good quality ingredients. Fresh leeks, peas, and prosciutto will make a big difference in the flavor of the dish.
  • Don't overcook the vegetables. The leeks and peas should be cooked until they are tender, but still have some color.
  • Season the dish to taste. Add salt, pepper, and grated Parmesan cheese to taste.
  • Serve immediately. This dish is best served hot, so make sure to serve it as soon as it is finished cooking.

Conclusion:

Pasta with leeks, peas, and prosciutto is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. The combination of flavors in this dish is simply irresistible. The leeks and peas add a sweetness to the dish, while the prosciutto adds a salty and savory flavor. The creamy sauce brings all of the flavors together and makes this dish a truly special treat. If you are looking for a new and exciting pasta dish to try, I highly recommend this recipe.

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