Tag: yam

Pasta with peas and ham (quick and tasty!) – Gordon Ramsay’s version

There Pasta with peas and ham it’s a first course very tasty, rich variant of the traditional Pasta and peas, made with laddition of cooked ham diced which gives a touch of extra flavor. The great thing is you can make it the old fashioned way with creampeas and ham both without creamit will come equally creamy! Why the pasta cooks together with the sauce all in one pot, releasing starch that will bind the ingredients in a tasty embrace!

For the fast implementationYou can choose pasta of your choice: pens, butterflies, tubes. As well as you can use either fresh peas, those found in the vegetable stand in spring for shelling, which I love! is frozen peas . The result, thanks to all the advice you find in the procedure and the inherited method from my beloved Pasta e beans, you will get one pasta, ham and peas enveloping and perfectly tiedsuper fragrant and tasty, it will literally sell out, in 20 minutes! I find it ideal as a first daily newspaper that can be resolved in a short time dinner or lunch! For the whole family, including children!

Discover also:

Pasta Frittatina (the tasty and delicious Neapolitan recipe with ham, bechamel and peas)

Pasta with peas and ham recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	15 minutes	20 minutes


Bass	Italian	344 Kcal

Ingredients

Quantity for 4 people
800 g of fresh peas (to be shelled) or 300 g of frozen peas 170 g of short pasta such as farfalle, penne, cavatelli, tubetti, wheels 1 small white onion extra virgin olive oil mint or basil 80 g of cooked ham (diced or 1 thick slice from which to cut cubes) salt pepper 3 tablespoons parmesan to finish (optional)

Quantity for 4 people

800 g of fresh peas (to be shelled) or 300 g of frozen peas

170 g of short pasta such as farfalle, penne, cavatelli, tubetti, wheels

1 small white onion

extra virgin olive oil

mint or basil

80 g of cooked ham (diced or 1 thick slice from which to cut cubes)

salt

pepper

3 tablespoons parmesan to finish (optional)

Method

How to make pea and ham pasta

First, if you have chosen fresh peas, shell them, otherwise skip this step.

Then blend the onion very finely and add it to a pan with 3 tablespoons of oil. Let fry for a few seconds, add the diced cooked ham and continue to fry for 1 minute:

how to make pea and ham pasta

Then add the peas, a few mint leaves, turn, leave to brown over medium heat for a couple of minutes.

Finally add 2 ladles of boiling water so that they cover the peas and let them boil.

At that point add the pasta you have chosen. Leave to cook with a lid for about 15 minutes, but the time varies depending on the pasta you have chosen.

If it dries out, add 1 -2 tablespoons of boiling water. At the end of cooking, add 1 drizzle of oil towards the end of cooking, salt and pepper.

It must be creamy and enveloping, not dry!

Pasta with cream, peas and ham

If you like at this point you can add 200 ml of cooking cream, leave and leave to stir for 2 minutes then turn off the heat and add pecorino or parmesan.

In this case I made it without cream and to make it even creamier, I added pecorino to the point.

In any case, it is delicious and creamy even without cheese.

Here’s yours ready Pasta with peas and ham. serve hot with a sprinkling of pepper and fresh mint

pasta recipe with peas and ham

storage

If you have cooked the pasta perfectly al dente; it keeps very well for the evening. just heat it on the stove with a little extra virgin olive oil!

Also discover my collection of First courses

The best spring recipe with vegetables – Gordon Ramsay’s version

Risotto Primavera

The best spring recipe, with all the fresh seasonal vegetables such as asparagus, peas and new broad beans. An ancient recipe from my grandmother to color the table in the spring months.

Preparation 20 minutes

Cooking 25 minutes

Scope First dishes

Kitchen Italian cuisine

Portions 4

Calories 350 kcal

200 gr net of asparagus
150 gr net of fresh peas
150 gr net of new beans
350 gr of Carnaroli or Arborio rice
Carrot
100 gr of onion
2 spoons of oil
40 gr of parmesan
20 gr of butter
salt
Pepper

For the broth:

2 liters of water
Celery
half a carrot
Half onion
Spring vegetable scraps
salt

PROCEDURE: HOW TO MAKE A PERFECT SPRING RISOTTO

First clean the asparagus by removing the hardest parts and cut them into rounds. Set the tips aside for later;
The broad beans must be cleaned and the peas shelled
Cut the carrots and onion
After cutting all the vegetables, sauté: two spoons in the pan and add the onion and carrot, sauté for 5 minutes;
Add the vegetables and cook for another 5 minutes
Toast the rice with the vegetables for a couple of minutes and then pour in the white wine
Add the filtered broth so that it is even with the rice, about 3 ladles
Lower the heat and from time to time when we see that it is drying, add more broth
Cooking lasts 18 minutes from this moment and 5 minutes before we will put the asparagus tips having a different cooking
Two minutes before, add the salt, pepper and, with the heat off, the butter and parmesan

Keywords spring recipes, spring risotto

Pasta with ciauri, the ancient Sicilian recipe that is prepared in 5 minutes with a delicious red mullet ragout – Gordon Ramsay’s version

Red mullet ragout with wild fennel and lemon zest it is a typical dish of Sicily, which in the local dialect is enclosed in a single name: hello. This dish contains the food history of the island, which is made up of both agriculture and fishing and manages to combine these two flavors in an impeccable way. Because all Sicilian recipes have a different, tastier, more enveloping flavor irresistible. In this case we are talking about a flow rate opulentthe kind you have to prepare when you have friends or relatives at home and you want to stuff yourself thoroughly together.

Red mullet ragout with wild fennel and lemon zest

Ingredients x 4

red mullet fillets 22
onion 1
garlic 2 cloves
tomato paste 50 g
Passolina 25 g
pine nuts
wild fennel 2 bunches
extra virgin olive oil
salt
pepper
cardamom
flour 2 tbsp
fresh parsley
white wine 1 glass
breadcrumbs 4 tbsp
lemon 1
busiate 250 g

Preparation

The first thing to do to prepare red mullet ragout with wild fennel and lemon zest is to heat the extra virgin olive oil in a pan and fry the onion, garlic and cardamom. When the odors have released their flavor, combine 10 mullets and brown them well before blend them with white wine. Once the alcoholic part has evaporated, add the Passolina, the pine nuts and the tomato paste together with a little water. Cook over low heat for 10 minutes. Blanch the fennel in boiling salted water, drain and chop with a knife.

In a pan toast the breadcrumbs seasoned with salt and pepper along with a drop of extra virgin olive oil. Add the fennel to the sauce, season with salt and pepper and cook for another 5 minutes before turning off the heat. Flour the other 12 red mullet fillets and fry them in oil for to fry boiling. Drain the pasta al dente and transfer it to the pan with the sauce. Mix well then plate and complete with chopped fresh parsley, toasted breadcrumbs, fried red mullet fillets and grated or chopped lemon peel. Yours Red mullet ragout with wild fennel and lemon zest it’s ready. Enjoy your meal.