Linguine With Basil And Peas Food

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PASTA, PESTO, AND PEAS



Pasta, Pesto, and Peas image

Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.

Provided by Ina Garten

Categories     main-dish

Time 32m

Yield 12 servings

Number Of Ingredients 20

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Steps:

  • Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
  • In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
  • Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
  • Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
  • To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

PASTA WITH SNAP PEAS, BASIL, AND SPINACH



Pasta with Snap Peas, Basil, and Spinach image

The cream sauce and kid-friendly vegetables make this a pasta dish for the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

Coarse salt and ground pepper
3/4 pound short pasta, such as gemelli
3 garlic cloves, halved
8 ounces snap peas, halved
10 ounces baby spinach
1/2 cup fresh basil leaves
1/3 cup heavy cream
3 ounces Parmesan, grated (3/4 cup)

Steps:

  • In a large pot of boiling salted water, cook pasta and garlic 1 minute less than package instructions. Add snap peas and cook 30 seconds. Add spinach and basil and stir once to wilt. Reserve 1/2 cup pasta water, then drain.
  • Add cream to pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to pot and cook, stirring, 2 minutes. Stir in Parmesan. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.

Nutrition Facts : Calories 513 g, Fat 15 g, Fiber 10 g, Protein 24 g, SaturatedFat 9 g

ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)



Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico) image

Recipe for an Italian-inspired side dish of asparagus, peas, and basil.

Provided by Ursula Ferrigno

Categories     Side     Quick & Easy     Basil     Asparagus     Pea     Spring     Family Reunion     Potluck     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1/4 cup finely chopped shallots (about 2)
3 tablespoons unsalted butter
2 pound asparagus, trimmed and cut into 1-inch pieces
3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
1/2 teaspoon fine sea salt
Handful of torn basil leaves (about 3/4 cup)

Steps:

  • Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
  • Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.

SHRIMP LINGUINE WITH BASIL-GARLIC BUTTER



Shrimp Linguine With Basil-Garlic Butter image

I got this recipe off of another site but modified it quite a bit to suit our tastes. It is very easy and will certainly impress company or make a nice dish for a romantic meal! The key is to use fresh herb in this dish. Serve with a good crusty bread, green salad and a nice white wine.

Provided by Little Bee

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
3 -4 tablespoons fresh basil, chopped
3 tablespoons butter
1/4 cup of a good white wine (Do not use cooking wine!)
1/2 lb linguine, cooked al dente
chopped fresh parsley (to garnish)

Steps:

  • Heat the oil in a skillet.
  • Add the shrimp and cook until just pink.
  • Add the garlic, basil and butter.
  • Saute just until butter is slightly melted.
  • Add wine and bring to a boil then reduce and simmer just until slightly reduced and alcohol evaporates.
  • Add cooked Linguini to pan and toss to coat.
  • Garnish with fresh parsley.

Nutrition Facts : Calories 484.1, Fat 18.2, SaturatedFat 6.9, Cholesterol 195.7, Sodium 233.8, Carbohydrate 44.8, Fiber 1.9, Sugar 1.2, Protein 30.8

PASTA WITH PEAS, CRAB, AND BASIL



Pasta with Peas, Crab, and Basil image

Categories     Pasta     Basil     Crab     Pea     Boil

Yield serves 6 to 8

Number Of Ingredients 9

Coarse salt
1 pound pappardelle
4 tablespoons unsalted butter
2 shallots, minced
2 pounds garden peas, shelled and roughly chopped (2 cups)
Freshly ground pepper
1 pound lump crabmeat, rinsed and picked over
1 cup heavy cream
1/4 cup loosely packed fresh basil leaves, roughly chopped, plus more for garnish

Steps:

  • Bring a large saucepan of water to a boil, and generously add salt. Stir in the pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
  • Meanwhile, melt the butter in a large sauté pan over medium heat. Add the shallots, and cook until they are translucent and fragrant, about 2 minutes. Add the peas, and season with salt and pepper; cook until the peas are tender and bright green, 4 to 5 minutes. Add the crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
  • Stir in the cream and basil, and cook until the mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.

LINGUINE WITH BASIL-PEA CREAM



Linguine With Basil-Pea Cream image

From Cooking Light. Serving size: 1 1/3 c. pasta. Per serving: 383 calories, 9.5 g fat, 15.7 g protein, 59.8 g carb, 6.8 g fiber 15 mg cholesterol.

Provided by ratherbeswimmin

Categories     Vegetable

Time 49m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons butter, divided
1/2 cup chopped leek
1 1/2 cups fat-free chicken broth, divided
2 (10 ounce) packages frozen green peas
1 cup fresh basil leaf
1 tablespoon extra virgin olive oil
2 (8 ounce) packages sliced mushrooms
2 garlic cloves, minced
6 cups hot cooked linguine (about 12 ounces uncooked pasta)
1 1/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/4 cup chopped fresh basil

Steps:

  • Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
  • Add in leeks; stir/saute 3 minutes.
  • Stir in 3/4 cup broth and peas; bring to a boil.
  • Partially cover, lower heat, and simmer 5 minutes.
  • Place 1 1/2 cups pea mixture, 3/4 cup broth, 1 cup basil leaves, and oil in a blender; process until smooth.
  • Put pureed pea mixture in a big bowl.
  • Stir in remaining pea mixture.
  • Melt 2 tablespoons butter in a pan over medium-high heat.
  • Add in mushrooms and garlic; stir/saute 6 minutes or until mushrooms are tender.
  • Stir mushroom mixture, pasta, salt, and pepper into pea mixture.
  • Sprinkle 2 teaspoons chopped basil over each serving.

Nutrition Facts : Calories 391.2, Fat 10.1, SaturatedFat 4.3, Cholesterol 15.3, Sodium 761.2, Carbohydrate 60.5, Fiber 7.8, Sugar 7.5, Protein 16

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