1 Pot Curried Rotini With Currants Peas And Red Peppers Food

MINI ROTINI WITH CARROTS AND PEAS

Steps:

• Transform peas and carrots into something special with the simple addition of leeks.
• Cut the leeks into thin slices, white part only.
• In a skillet, heat olive oil over medium heat. Add leeks, carrots and green peas and cook until softened, approximately 7-8 minutes.
• Meanwhile, cook pasta according to directions.
• Drain pasta and toss with the vegetables in the skillet, add salt and black pepper to taste.
• Stir in basil and cheese before serving.
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ONE-POT CHEESY WHITE RIGATONI WITH PEAS FOR TWO

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes.
• Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.