Fusilli With Sugar Snap Peas And Carrots Food

SUGAR SNAP PEA AND CARROT SOUP

Steps:

• In a medium soup pan, heat butter or olive oil and sauté onion until translucent.
• Add carrot and peas and sauté 1 more minute.
• Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
• Using a hand blender or blender, purée the soup.
• Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
• Infuse love and serve with some parsley flakes on top (optional)!

CREAMY FUSILLI WITH CARROTS, PEAS AND BREADCRUMBS

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat 2 tablespoons of the olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring occasionally, until golden and crunchy, 5 to 7 minutes. Set the toasted breadcrumbs aside in a small bowl.
• Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until they are soft and translucent, 3 to 4 minutes.
• Add the peas and chicken stock to the skillet and simmer until the stock is hot, 3 to 4 minutes. Stir in the carrots and continue to simmer until the carrots are tender, 5 to 7 minutes. Stir in the cream and season with salt and pepper. (This is a good time to boil your pasta.) Simmer until the reduces by one-fourth, about 5 minutes. Set the sauce aside; cover and keep warm while you cook the pasta.
• Add the pasta to the boiling water and cook according to the package directions, stirring occasionally, until al dente. Drain and toss with the sauce, about half of the breadcrumbs and all of the mint.
• Divide the pasta into bowls and top with a sprinkle of the remaining breadcrumbs and some Parmigiano-Reggiano.

CARROTS WITH SUGAR SNAP PEAS

Steps:

• In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender. , Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender.

SNOW PEA & CARROT SAUTE

Steps:

• In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.

CARROTS WITH SUGAR SNAP PEAS

Steps:

• In a large skillet, saute carrots in butter for 2 minutes.
• Add the broth, sugar, salt and pepper.
• Cover and cook for 2-5 minutes or until carrots are crisp-tender.
• Add peas and cumin.
• Cook and stir 3-4 minutes longer or until peas are crisp-tender.

CARROTS AND SUGAR SNAP PEAS

Steps:

• Soften the butter by cooking in microwave for up to 1/2 minute until soft enough to mix it with the garlic powder. Set aside.
• Snip the ends of the peas, if needed. Set aside. Place carrots in microwave-safe bowl; cover and microwave on high for 5 minutes.
• Stir in the sugar snap peas and the garlic butter. Cover and microwave on high 3-4 minutes or until tender. Stir and serve.

QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD DRESSING

Steps:

• Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.
• Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.
• Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.

SUGAR SNAP PEA AND CARROT SAUTE

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add sugar snap peas and carrot, saute 3 minutes or until crisp-tender.
• Remove from heat, stir in remaining ingredients.

CARROT & SUGAR SNAP SALAD

Steps:

• Make the dressing by whisking the hoisin, lime juice and ginger with 2 tbsp cold water.
• In a large bowl, mix the sugar snap peas, carrots and coriander. Pour over the dressing and mix to coat.

PEA POD CARROT MEDLEY

Steps:

• Place carrots and water to cover in a small saucepan; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Add peas; simmer, covered, until peas are crisp-tender, 2-3 minutes. Drain and remove vegetables from pan; set aside., In same pan, mix remaining ingredients until cornstarch is dissolved; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add vegetables; toss to coat.

SKILLET-GLAZED BABY CARROTS AND SUGAR SNAP PEAS

Steps:

• Cook carrots in large saucepan of boiling salted water 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.)
• Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.