CREAMY CHICKEN & GREEN BEAN PESTO PASTA
Grab some Italian pesto and greens from your storecupboard and rustle up this pot - penne or fusilli work well
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.
- Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.
- Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.
Nutrition Facts : Calories 593 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
PASTA WITH ALMOND-PEA PESTO
A quick and easy meal comes together with ingredients you probably already have in your kitchen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, adding 1 package of peas during last minute of cooking time. Reserve 1 cup pasta water; drain pasta and peas, and return to pot.
- Meanwhile, in a food processor, finely grind almonds. Add lemon zest and juice, remaining package of peas, and 1 1/2 teaspoons salt; process until well combined. With motor running, gradually add oil; process until smooth.
- Add almond-pea pesto to pasta; toss to coat, adding reserved pasta water (as needed) to adjust consistency of sauce. Season with salt and pepper; serve.
Nutrition Facts : Calories 499 g, Fat 17 g, Fiber 7 g, Protein 18 g
ROAST BEEF FRENCH DIP WITH GREEN PEA PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Two 3-inch wide long loaves French crusty bread (8 inches of bread per sandwich), split
- For the pesto: In a food processor, combine the basil, peas, Parm, mint, tarragon, garlic and about 1/2 cup EVOO. Season with salt and pepper and process to almost smooth. Transfer to a small container until ready to use. Or refrigerate and bring to room temperature when ready to serve.
- For the beef: Bring the roast to room temperature. Sprinkle the meat with the salt, pepper and rosemary.
- Preheat the oven to 475 degrees F.
- Heat 2 tablespoons EVOO in a Dutch oven or large cast-iron skillet over medium-high heat. Brown the meat evenly, 5 minutes. Then transfer to the oven and roast 30 minutes, or until the internal temperature registers 120 degrees F on a meat thermometer.
- Transfer the roast to a cutting board and cover with foil, 30 minutes. Wrap and store if not serving right away.
- To serve, very thinly slice the meat. Heat the stock to warm but not boiling. Quickly dip the meat in the stock and place on the French bread. Top with the green pea pesto and set the bun top in place.
PEA PESTO CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
- For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
- Top with tomato halves and serve.
- *Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.
SAUTéED PEA SHOOTS WITH GARLIC
This quick and easy side dish goes with anything on the dinner menu. Made with a simple sauce, it highlights the fresh vegetables as the stars of the show. When pea shoots aren't in season, try this same stir-fry with fresh watercress or spinach.
Provided by Vivian Ku
Categories Healthy Vegetarian Stir Fry Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Heat canola and sesame oils in a large flat-bottom wok or large pot over medium-high heat. Add garlic and cook, stirring constantly, until soft and fragrant, about 30 seconds. Add pea shoots (or sprouts), rice wine, salt and white pepper; cook until the greens are wilted and very soft, 1 to 3 minutes.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 7 g, Fat 9.9 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 290.9 mg, Sugar 3.2 g
GREEN-PEA PESTO TOASTS WITH SOFT-COOKED EGGS
Toss leftover pesto with pasta, spread it on sandwiches, or serve it as a dip for crudites.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil. Gently lower eggs into water. Turn off heat and cover; let eggs stand until whites are just set but yolks are still runny, about 6 minutes. Transfer to an ice-water bath and let cool completely.
- Meanwhile, blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to another ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
- In a food processor, pulse peas, garlic, pine nuts, basil, and Parmesan until a paste forms. With machine running, slowly add oil, processing until combined. Season with salt and pepper.
- Spread each piece of toast with 2 tablespoons pea pesto. Peel eggs and slice in half; divide among toasts. Season with salt and pepper, top with basil leaves, and serve.
SPAGHETTI WITH PEA & MINT PESTO
A new take on an old favourite
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Side dish, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Cook the peas in boiling water for 2-3 minutes until just tender, then drain and refresh in cold water. Pat dry.
- Tip the peas into a food processor and add the garlic, pine nuts, parmesan, mint and olive oil. Season with salt and pepper, then pulse very briefly until the ingredients are roughly chopped. Don't overdo it - they should still have lots of texture. (You can freeze the pesto at this point.)
- Cook the spaghetti according to packet instructions until al dente - that's with a bit of bite still. Drain, reserving some of the cooking water.
- To serve, toss the spaghetti with the pesto and about 2 tbsp of the water. Pile into warmed bowls and serve at once, with parmesan and olive oil at the table.
Nutrition Facts : Calories 640 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 72 grams carbohydrates, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.3 milligram of sodium
KALE AND GREEN PEA PESTO
Silky and sweet from the peas, with a boost of nutrients from the kale, this is just fantastic for any normal pesto application. Happens to be vegan, too! Stir into noodles, use it to sauce a pizza, spread on toasted baguettes as an appetizer--many possibilities. Amounts are, as always, just estimates. This makes a fairly large amount of pesto; I found that it keeps very well in the fridge, staying bright green if topped in its airtight container with just a bit of extra lemon juice.
Provided by Just Garlic
Categories Sauces
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large saute pan (use one with a lid--you'll need it in a minute).
- Add and cook the kale on medium heat until it just begins to get tender, then add the minced garlic and cook 1 more minute until garlic becomes fragrant.
- Now add the peas, salt, pepper, and red pepper flakes, stir well, then add the lemon juice, a splash of water, and cover the pan.
- Once the peas are warmed through, turn off the heat and uncover.
- Carefully pour your cooked veggies into your food processor and pulse several times. Begin processing (lowest speed if you happen to have options), adding additional olive oil in a thin stream as necessary to achieve your desired consistency. If I have it around, I like to use the liquid from a jar of good olives at this point instead of the olive oil: it's up to you.
- Once you've reached a smooth consistency you're happy with, taste the pesto for seasoning. Add more salt/lemon juice/pepper as desired, pulse to combine, then you're done and ready to use your pesto!
Nutrition Facts : Calories 71.5, Fat 3.7, SaturatedFat 0.5, Sodium 192.7, Carbohydrate 7.9, Fiber 2.1, Sugar 1.8, Protein 2.7
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