Cheesy Peas Food

CHEESY PEAS

Steps:

• Bring a small saucepan filled with water to a boil, add salt and return to a boil. Add peas and cook until tender, about 2 minutes. Drain, reserving 4 tablespoons cooking water.
• Return peas to saucepan with reserved water and place over medium heat. Add butter and stir until combined. Add cheese and continue to stir until butter and cheese have melted and evenly coat peas. Add more of the reserved cooking water if necessary.
• Season peas with lemon juice and white pepper. Ganish with mint and serve immediately.

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.

SUNNY'S 5-INGREDIENT LEMON AND CHEESE PEAS

Steps:

• In a pan on medium-low heat, add the olive oil (or butter), garlic and lemon zest. Cook, stirring, so the garlic and zest can steep without browning, about 5 minutes. Add the lemon juice, thyme, a pinch of salt and a few more grinds of black pepper than you normally would. Move the contents of the pan around a bit more while cooking, until the thyme is darker in color and the pan is fragrant, about 5 more minutes.
• Add the peas and toss to warm and coat, about 4 minutes. Pour into a serving dish and top with the cheese.

CHEESY PEA PASTA

Steps:

• Heat olive oil in a skillet over medium heat; saute onion for about 5 minutes. Add salt, pepper, tomato sauce and water; bring mixture to a boil and add peas; reduce heat and simmer for about 30 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Stir cooked pasta and cheese into tomato sauce mixture. Cover pan and turn off heat; let stand for 20 minutes.

PEAS IN CHEESE SAUCE

Steps:

• In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in peas; cook 1-2 minutes longer or until heated through.

CHEESY KIELBASA AND PEAS SKILLET

Steps:

• Combine soup, water, and butter or margarine in a large skillet over high heat and bring to a boil.
• Add rice and kielbasa; cover, reduce heat, and simmer for 10 minutes.
• Stir in mushrooms and peas, recover and simmer for 15 minutes or until rice is tender.
• Remove from heat and sprinkle with cheese, cover and let sit 5 minutes. Stir before serving.

CHEESY RICE, MUSHROOMS AND PEAS

Steps:

• Combine all ingredients in 1 1/2 quart casserole dish and bake at 350 for 20 minutes.

CHEESY RICE WITH PEAS

Steps:

• In a large bowl, combine all the ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through. Stir before serving.

PEAS AND CREAM CHEESE

Steps:

• Place all ingredients in a sauce pan over medium heat. Stir until cream cheese is melted and heated through.