Pinnable recipes! Tagliatelle with Proscuitto and Orange and Caramelized Green Beans
I’m lovin’ the meal for tonight. These are two of my family’s favorite recipes, and they go oh-so-well together! Both dishes have few ingredients, are simple to prepare, and so darn tasty. This menu won’t make you feel like your missing out while you sit at home with the kids on a Friday night. You’ve got a restaurant-quality meal without having to change a diaper on the floor of a public restroom or tip a waiter. No corkage fee either, for that matter!
Here’s the Game Plan for getting dinner on the table:
Trim the stem-end of the green beans whenever you get a free chance (either before you cook dinner or anytime during the day).
Prep ingredients for pasta. I use a microplane (pictured above) for the orange zest. Use a zester or the smallest grooves on your box grater if you don’t have a microplane.
Heat butter and oil in skillet and add green beans. Partially cover. Bring water to boil for pasta. Hang out for 20 minutes. When you have 15 minutes to go on the green beans, melt butter in second skillet and add prosciutto (a.k.a. fancy bacon). I get prosciutto at the deli counter. Ask them to slice it for you. It’s cheaper and fresher.
Add pasta to boiling water. I use the al dente brand, available at Harris Teeter. It tastes fresh and is cooked in two minutes. Regardless of which pasta you use, you want to cook it until it is just shy of al dente (still firm to the bite). It will continue to cook in the sauce.
Once prosciutto is golden, add additional sauce ingredients, reserved pasta water and drained pasta. Mix to coat and add cheese. Serve with the green beans.
Oh, and here’s an extra tip: Before you’re tempted to house the entire bowl of pasta and green beans, go ahead and set aside a few servings for lunch over the weekend! You’ll thank yourself later!
Hurray, it’s the weekend!
Pasta with Prosciutto and Orange
Recipe adapted from Bon Appetit
12 oz. egg tagliatelle or fettuccine
2 Tbsp. (1/4 stick) unsalted butter
2 oz. thinly sliced prosciutto, torn into 1″ pieces
Zest and juice of 1 orange
1/2 cup heavy whipping cream
Freshly ground black pepper
1/4 cup finely grated Parmesan
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.
Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls. Sprinkle remaining orange zest over pasta.
Caramelized Green Beans, recipe adapted from Everyday Food
1 tablespoon butter
1 tablespoon olive oil
1 1/2 pounds green beans, stem ends removed
In a large skillet, heat butter and oil over medium-low. Add green beans; partially cover, and cook, tossing occasionally, until green beans are tender and browned in spots, 30 minutes. Season with salt and pepper.
See this face? This is what happens when you don’t get to eat the yummy dinner that everyone else gets. All he got was a darn Mum Mum. Bummer.