Tortellini with Parma Prosciutto, Vidalia Onions & Peas!
Additional Information
Tortellini with Parma Prosciutto, Vidalia Onions and baby Peas!
1lb of Tortellini.
10 slices of thin Parma Prosciutto (cut into strips).
6 tablespoons of Salted Butter.
3 tablespoons of Olive Oil.
1 cup baby Peas.
1 Vidalia Onion (finely chopped).
Cracked Black Pepper.
1 cup Chicken Stock.
1 bunch Fresh Parsley.
Parmagiano Reggiano Cheese (Both grated and sliced thin).
Start by adding 3 tablespoons of Olive Oil to your pan.
Next, add in 2 tablespoons of Salted Butter and melt down.
Next, add in your finely chopped Vidalia Onion.
Season your Onion to taste with some Cracked Black Pepper.
Saute your Onions until translucent.
Next, add in your Parma Prosciutto strips.
Saute until it becomes crispy.
Now slowly add in your Chicken Stock to deglaze your pan.
Season to taste with some Cracked Black Pepper.
Lower your flame and start to reduce the Chicken Stock.
When your Chicken Stock is reduced add in your baby Peas.
Next, add in the remaining 4 tablespoons of Butter.
Boil the water for your Tortellini (Salt your Water).
(The Tortellini will not take long to cook, you will know they are done when they float to the top).
Next, fold into your sauce the grated Parmagiano Reggiano Cheese.
Remove about 1/4 cup of Pasta Water and put on reserve you will use this to adjust the consistency of the sauce.
When your Tortellini is done fold it into your sauce.
Use the Pasta Water to adjust the consistency of the Sauce.
Top with a little more grated Parmagiano Reggiano Cheese.
Now it's time to plate this dish!
Top with some chopped fresh Parsley and some shaved Parmagiano Reggiano Cheese.
OH SO GOOD!!!!!! ENJOY!
TORTELLINI WITH PARMA PROSCIUTTO, VIDALIA ONIONS & PEAS!
Cavatappi Pasta, Pesto, Tomatoes, Mozzy & Lemon Chicken!
This Chicken & Pasta dish is very light, healthy & delicious! It is a great Summer's day recipe!!
This Chicken and Pasta dish is very light, healthy and super delicious! It is a great Summer's day recipe!!!
ATTENTION!!!! You must try this at home!
Alexia's YUMMY Cavatappi Pasta, smothered in homemade Pesto, Kumato Tomatoes, Grape Tomatoes, Fresh mini Mozzarella Balls, tons of Fresh Basil and topped with a pan seared Lemon Chicken Breast! "Now that's Italian"
***TIP*** For this recipe you can use Alexia's Pesto Sauce (Recipe Below) or you can also use a store bought brand.
This is broken down in steps for the Chicken, Pesto Sauce and Pasta Prep.
Ingredients:
Extra Virgin Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
4 large Chicken Breasts (pound out thin)
1 lb. Barilla Cavatappi Pasta
Garlic Powder
Garlic Salt
1 Lemon
Kumato Tomatoes
Grape Tomatoes
Fresh mini Mozzarella Balls
Cooking Spray
GRILLED LEMON CHICKEN BREAST
Wash and pound out your Chicken. (4 Large Breasts).
Season your Chicken to taste with Garlic Salt, Cracked Black Pepper, Garlic Powder, Fresh Squeezed Lemon Juice (1/2 a lemon) and Olive Oil.
Marinate for about 1/2 hour.
Next, spray your pan with cooking spray and pre-heat.
Next, pan sear and develop a nice crust.
When cooked set aside and cover with foil.
**PESTO SAUCE
You can use a Food Processor for this.
Ingredients:
Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
In a food processor -
Add 3 cups of fresh Basil packed tight
1 cup of fresh Parsley
Add 3 cloves of fresh Garlic
1/2 cup or so of Extra Virgin Olive Oil
1/2 cup Romano Cheese
1/4 cup Parmigiano Reggiano
1 teaspoon Salt
Cracked black Pepper to taste
1/4 cup Pine Nuts
Pulse in your food processor and blend together.
It's AMAZING!!!
You can incorporate this wonderful pesto into so many dishes!!!!
PASTA
Get your Water ready for your Pasta (don't forget to salt your water - make it taste like the sea).
When your Water is boiling add in your Pasta and cook until Al Dente
Next, season your Pasta with a little Olive Oil, Garlic Salt and Pecorino Romano Cheese.
Next, mix in your Tomatoes (cut in 1/2) and your Fresh Mozzarella balls (cut in 1/2).
Then mix in lots of Fresh Basil and fold in your Pesto.
Garnish with thin sliced Lemon slices and top with the pan seared Chicken Breast.
Serve room temp!
Waaaa Laaaa!
Alexia's YUMMY Cavatappi Pasta, smothered in homemade Pesto! "Now that's Italian"
Rigatoni with Pesto Sauce, Cannellini Beans & Chicken!
Ohhhhh Deeee! "Now that's Italian"
Rigatoni smothered in Alexia's famous Pesto Sauce, tossed with Cannellini Beans topped with pan seared Lemon Chicken and sprinkled with some beautiful Pecorino Romano Cheese!
***TIP*** For this recipe you can use Alexia's Pesto Sauce (Recipe Below) or you can also use a store bought brand.
This is broken down in steps for the Chicken, Pesto Sauce and Cannellini Beans.
Ingredients:
Extra Virgin Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
4 large Chicken Breasts (pound out thin)
1 lb. Pasta of your Choice
Garlic Powder
1/2 a Lemon
1 can Cannellini Beans
Cooking Spray
Get your Water ready for your Pasta (don't forget to salt your water - make it taste like the sea).
GRILLED LEMON CHICKEN BREAST
Wash and pound out your Chicken. (4 Large Breasts).
Season your Chicken to taste with Garlic Salt, Cracked Black Pepper, Garlic Powder, Fresh Squeezed Lemon Juice (1/2 a lemon) and Olive Oil.
Marinate for about 1/2 hour pan sear and set aside. (Leave all the bits in the pan).
CANNELLINI BEANS
Next, add your Cannellini Beans (juice and all) into the same pan you cooked the Chicken in and reduce.
**PESTO SAUCE
You can use a Food Processor for this.
Ingredients:
Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
In a food processor -
Add 3 cups of fresh Basil packed tight
1 cup of fresh Parsley
Add 3 cloves of fresh Garlic
1/2 cup or so of EVOO
1/2 cup Romano Cheese
1/4 cup Parmigiano Reggiano
1 teaspoon Salt
Cracked black Pepper to taste
1/4 cup Pine Nuts
Pulse in your food processor and blend together.
It's AMAZING!!!
You can incorporate this wonderful pesto into so many dishes!!!!
PASTA
When your Pasta is Al Dente add it right into the pan with the beans and toss it with the Pesto Sauce. Top with your grilled Chicken (slice it) and then sprinkle with Pecorino Romano Cheese.
This is sooooooo easy and so wonderful!! ENJOY!!! MANGIARE!!!
Rigatoni smothered in Alexia's famous Pesto Sauce, Cannellini Beans, Lemon Chicken & Romano Cheese!
