Butterfly Pasta with Peas, Prosciutto and Mushrooms March 31, 2009
Posted by bittersweetm in Food.Tags: butterfly pasta, farfalle, mushrooms, prosciutto, recipe
3 comments
This recipe is from the "Quick Short Recipe Cookbook" published by bay book
Tried a new recipe tonight. It was quite yummy, I hope you enjoy it too!
Preparation time: 10 minutes
Total cooking time: 10-15 minutes
Serves 4
Ingredients
375 g (13 oz) butterfly (farfalle) pasta
60 g (2 1/4 oz) butter
200 g (7 oz) mushrooms, thinly sliced
1 onion, chopped
250 g (9 oz) cooked peas
3 slices prosciutto, sliced
250 ml (1 cup) cream
1 egg yolk
☛ ADD PASTA to a large pan of rapidly boiling water and cook until just tender; drain and return to pan.
1. Heat butter in pan; add mushrooms and onion; stir over medium heat for 5 minutes or until tender. (I added crushed garlic as well)
2. Add peas and prosciutto to pan. Combine cream and yolk in a small jug and add to pan. Cover and simmer for 5 minutes or until heated through. (I’m not a fan of peas, so instead, I used broccoli. It was still delicious!)
3. Mix sauce through pasta or serve sauce over top of pasta. Top with shaved or grated Parmesan cheese, if desired.
That’s it! Very simple to make and delicious. Let me know what you think if you try it!
Spaghetti with Fresh Tomato Sauce March 17, 2009
Posted by bittersweetm in Food.Tags: fresh tomato sauce, recipe, spaghetti
1 comment so far
Recipe is from the book "Quick Short Recipe Cookbook" published by bay books
I decided to try a new recipe tonight. I prepped it before my night class (took 25 minutes because I’m OCD) and only about 15 minutes to do the actual cooking. The sauce does need to be refrigerated for two hours though. If you want a quick and simple recipe, here it is!
Preparation time: 15 minutes + refrigeration time
Total Cooking time: 10-15 minutes
Serves: 4
Ingredients
4 spring onions (scallions)
4 firm ripe tomatoes
8 stuffed green olives
2 tablespoons capers
2 cloves garlic, crushed
1/2 teaspoon dried oregano
20 g (1/3) cup parsley, chopped
80 ml (1/3) cup olive oil
375 g (13 oz) thin spaghetti
1. Chop spring onion finely
2. Chop tomatoes into small pieces.
3. Chop olives and capers.
4. Place all ingredients, except pasta, in a bowl; mix well. Cover and refrigerate for at least 2 hours.
5. Add pasta to a large pan of rapidly boiling water and cook until tender. Drain and return to pan.
6. Add cold sauce to hot pasta and mix well.
- A few side notes: I added salt to the mixture to give it more taste. The sauce is fairly light. You could also add salt while you eat or after mixing it with the pasta. Enjoy!
