When it comes to classic Italian dishes, orecchiette pasta with peas, ham, and cream is a true delight. Originating from the southern region of Puglia, this dish combines simple yet flavorful ingredients to create a symphony of taste. The orecchiette, small ear-shaped pasta, serves as the perfect vessel for the creamy sauce, while the peas add a vibrant sweetness and the ham lends a savory touch. This comforting and versatile dish can be enjoyed as a main course or as a side, and is sure to please the whole family. Let's dive into the world of orecchiette pasta with peas, ham, and cream and discover the secrets of this culinary gem.
Check out the recipes below so you can choose the best recipe for yourself!
ORECCHIETTE PASTA WITH PEAS, HAM, AND CREAM
An easy Orecchiette Pasta recipe with Peas, Ham, and Cream
Provided by Michael Lomonaco
Categories Milk/Cream Pasta Sauté Ham Pea
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- 1. Cook pasta according to package directions.
- 2. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add onion and cook for 3 to 4 minutes, until translucent, stirring often.
- 3. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.
- 4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper to taste.
ORECCHIETTE PASTA WITH PEAS, HAM AND CREAM
Got this off of Epicurious Television, by Michael Lomonaco. I would substitute prosciutto for the ham.
Provided by Mrs Goodall
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When butter starts to bubble, add onion and cook for 3 - 4minutes, until translucent, stirring often.
- Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.
- Drain the pasta; place in a large serving bowl.
- Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted.
- Stir in the cheese.
- Pour sauce over pasta to coat.
- Season with salt and pepper to taste.
- Serve and enjoy!
Nutrition Facts : Calories 777.4, Fat 33.7, SaturatedFat 19, Cholesterol 116.2, Sodium 231.4, Carbohydrate 90.5, Fiber 4.7, Sugar 4.7, Protein 26.9
ORECCHIETTE WITH HAM AND LEEKS
Ricotta is the secret to this tender pasta.
Provided by Food Network Kitchen
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the dough: Whisk the semolina and all-purpose flour in a large bowl. Mound on a work surface and make a well in the center. Pour 1/2 cup cold water into the well. Using a fork and working your way around the well, gradually mix the flour into the water. Continue mixing until the dough is crumbly. If the dough is too dry to come together, add up to 1/4 cup more water, a little at a time.
- Knead the dough until smooth and elastic, about 6 minutes. Wrap in plastic wrap and let rest at room temperature,30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
- Divide the dough into 4 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces; roll each piece into a small ball. With floured hands, press your thumb into a dough ball and drag it toward you to form a bowl shape; put the dough on the tip of your index finger and turn it inside out. Repeat to form the remaining orecchiette; transfer to a floured baking sheet as you go.
- Bring a large pot of salted water to a boil. Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, 7 to 8 minutes. Add the ham and cook until heated through, about 3 minutes. Stir in the garlic and thyme and cook1 minute. Add the peas and broth and bring to a simmer. Stir in the heavy cream and lemon juice, season with salt and pepper and simmer until the peas are tender, about 5 minutes for frozen, 10 minutes for fresh.
- Transfer the orecchiette to a colander and shake over the baking sheet to remove the excess flour. Add the orecchiette to the boiling water and cook until al dente, about 8 minutes. Remove with a strainer or slotted spoon and add directly to the skillet with the ham and peas. Toss, adding spoonfuls of the pasta cooking water to loosen, if necessary. Remove from the heat and stir in the parmesan.
ORECCHIETTE WITH ASPARAGUS AND PEAS
Steps:
- Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and let it sizzle a minute. Add the asparagus and toss to coat in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes (add a splash of pasta water if the garlic is in danger of burning). Cover with a lid.
- Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus and season with the salt. Toss to combine and cook 2 to 3 minutes. Add the scallions, stir, and add 1 1/2 cups of pasta water. Bring to a boil and cook until reduced by about half, 3 to 4 minutes.
- When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve.
CREAMY LEMON PASTA WITH PEAS AND OPTIONAL HAM
This easy pasta dish goes from stove to table in about 25 minutes. The creamy, garlicky lemon sauce coats every little piece of perfectly al dente pasta, spring peas, and optional diced ham for the carnivores.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil and add the pasta. Cook about one minute less than package directions state until al dente. When one minute is left in the cooking time, add the frozen peas.
- While the pasta is boiling, heat a large deep skillet over low heat and add the olive oil, garlic, and crushed red pepper flakes. Cook, stirring frequently, for about five minutes until garlic is tender.
- To the garlic, add 1 cup of the water the pasta is boiling in, along with the lemon juice and the heavy cream. Increase the heat to medium and bring to a boil, stirring frequently, until the sauce thickens just a bit, about 5 minutes. Stir in the the lemon zest and 1 cup of the grated Parmesan cheese. Add a generous pinch of salt and pepper. Taste and add additional salt if necessary (if the sauce tastes too lemony, add a little more salt until the tartness mellows.)
- If adding ham, place an additional skillet on the stove and heat the diced ham over low heat, stirring frequently
- Drain the pasta and peas and and add it to the main skillet with the sauce. Remove the skillet from the heat and gently toss the pasta with the sauce until the pasta soaks in some of the sauce, about two minutes.
- Scoop the carnivorous portion(s) into the saucepan with the ham and mix gently.
- Top with the parsley and remaining Parmesan cheese, and serve.
ORECCHIETTE WITH PEAS, RICOTTA, AND PARMESAN
Make and share this Orecchiette With Peas, Ricotta, and Parmesan recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 4 quarts water to a boil in a large pot for cooking the pasta.
- Bring several cups water to a boil in a small pot for cooking the peas.
- Add the peas to the small pot of boiling water and cook until tender, about 4 minutes for fresh and about 1 minute for frozen; drain and set aside.
- Heat the oil in a small skillet.
- Add in the onion and saute until lightly browned, about 7 minutes.
- Stir in the peas and cook for 30 seconds.
- Scrape the onion and peas into a bowl large enough to hold the orecchiette or small shells when cooked.
- Stir in the ricotta and Parmigiano-Reggiano and salt and pepper to taste.
- When the water comes to a boil, add salt to taste and the orecchiette; cook until al dente and then drain, reserving 1/2 cup of the cooking water.
- Toss the pasta with the cheese sauce, adding as much cooking water as needed to thin the sauce.
- Divide among individual bowls and serve immediately.
Orecchiette Pasta with Peas, Ham, and Creamy Pesto
This recipe combines the classic combination of peas and ham with a creamy pesto, creating a dish that is both comforting and flavorful. The orecchiette, a small, ear-like Italian, adds a unique texture to the dish, while the peas and ham add a pop of color and a salty, smoky taste.
The creamy pesto is made from a combination of fresh basil, Parmesan cheese, cream, and a hint of crushed red. The pesto adds a bright, herbaceous, and creamy element to the dish, balancing out the salty ham and sweet peas.
Here Are Some Helpful Cooking Recommendations to Ensure a Perfectly Crafted Dish:- Selecting the Right Orecchiette Pasta: Look for fresh or high-quality dry orecchiette. You can also use other small-scale pastas if orecchiette is unavailable.
- Choosing Peas: You can use either fresh or dry peas for this recipe. If using dry peas, remember to soak them in water for at least an hour before cooking.
- Cooking the Orecchiette: Cook the orecchiette in salted water until it is al-dente, which means it should still have a slight bit at the center.
- Cooking the Ham: Use diced or cubed ham for this recipe. Cook the ham until it turns golden brown, adding a smoky and salty taste to the dish.
- Preparing the Creamy Pesto: Use fresh basil leaves to make the pesto. Combine basil, Parmesan cheese, cream, crushed red, and a bit of water to create a creamy and flavorful pesto.
- Combining the Ingredients: Before serving, mix the orecchiette, peas, ham, and pesto in a large bowl until well combined.
- Serving Suggestions: Top the orecchiette with additional Parmesan cheese and garnish with fresh basil leaves. Serve immediately.
Conclusion:
This orecchiette dish brings together the flavors of peas, ham, and pesto into a harmonious combination. The creamy pesto is particularly delightful, adding a richness and freshness to the dish. This recipe is not only delicious but also adaptable to personal tastes and dietary needs. So, get ready to impress your taste buds with this delectable culinary creation.
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