Noodles And Peas Food

CREAMY SKILLET NOODLES WITH PEAS

Steps:

• In a large skillet, heat butter and oil over medium heat. Add noodles; cook and stir 2-3 minutes or until lightly browned. Stir in peas, broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until noodles are tender, stirring occasionally.

NOODLES AND PEAS

Steps:

• Bring 3 to 4 quarts of water to a boil in a large pot. Add the pasta, and boil it until tender (about 10 minutes for imported pasta).
• Place the frozen peas in a strainer, and run them under hot tap water until all the ice particles have melted and the peas are defrosted. Place the peas in a large serving bowl with the cheese, oil, salt and pepper.
• When the pasta is cooked, remove 1 cup of its cooking liquid, and add it to the bowl with the peas. Drain the pasta and add it to the bowl. Toss well and serve immediately.

PASTA, PANCETTA AND PEAS

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
• Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

PASTA AND PEAS

Steps:

• Start the water for the pasta.
• Meanwhile,heat a little of the oil in a sauce pan.
• Add the onions and cook until golden.
• (DO NOT BURN).
• Add the herbs, peas,and 1/2 cup of water and the rest of the oil.
• Keep warm.
• Drain the cooked pasta and put it in a bowl.
• Add the peas and mix.
• Add the rest of the water, if needed.
• I have also used Great Northern or Pork and beans--all undrained.
• You may add a diced tomato to the onions and peas, if you like.
• add the rest.

CREAMY CHICKEN AND PEAS NOODLE RECIPE

Steps:

• Cook noodles in medium saucepan as directed on package.
• Meanwhile, cook chicken in medium nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until done, stirring occasionally. Add Neufchatel and milk; cook and stir 1 to 2 min. or until Neufchatel is melted and mixture is well blended. Add soup and peas; cook 5 min., stirring occasionally.
• Drain noodles; return to saucepan. Add chicken mixture and half the shredded cheese; cook until cheese is melted and mixture is well blended. Sprinkle with remaining cheese.

SESAME NOODLES WITH SHRIMP & SNAP PEAS

Steps:

• Cook linguine according to package directions for al dente., Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender., Drain linguine, reserving 1/4 cup pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.

NOODLES WITH HAM AND PEAS

Steps:

• In a saucepan melt butter.
• Saute the onions.
• Add the whipping cream, cooking on medium heat, and stirring constantly.
• Add the ham.
• Cook 4 min, then add the peas, salt and pepper.
• Continue cooking until peas are done (3-5 min).
• You can thicken the sauce if you want.
• I don't always.
• Serve with noodles.

EGG NOODLES WITH PEAS AND MUSHROOMS

Steps:

• Cook shallots in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes. Stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes.
• Cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes. Drain well in a colander, then immediately add to mushroom mixture, tossing to combine. Season with salt and pepper.

RICE NOODLES WITH GINGER AND SNOW PEAS

Steps:

• Soak or prepare the rice noodles according to the package directions.
• Drain and set aside.
• Heat the oil in a skillet over medium-high heat, and cook the ginger and garlic, stirring, for 1 to 2 minutes.
• Add the scallions, chili, carrots and snow peas.
• Cook, stirring, for 2 minutes.
• Stir in the salt.
• Add the noodles and toss to coat.
• Remove from the heat.
• Stir in the sesame and chili oil.
• Garnish with cilantro or parsley.
• Serve at once.
• Enjoy!

EGG NOODLES WITH PEAS AND MUSHROOMS

Steps:

• Cook shallots in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes.
• Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes.
• Stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes.
• Cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes.
• Drain well in a colander, then immediately add to mushroom mixture, tossing to combine. Season with salt and pepper.

EASY HAM AND NOODLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the noodles, ham, cheese, soup and milk in a 9x9 inch casserole dish and mix well.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS

Steps:

• Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
• While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
• Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.

CREAMY CHICKEN AND PEAS NOODLE TOSS

Steps:

• COOK noodles in medium saucepan as directed on package.
• MEANWHILE, cook chicken in medium nonstick skillet sprayed with cooking spray on medium-high heat 5 minute or until cooked through, stirring occasionally. Add Neufchatel cheese and milk; cook and stir 1 to 2 minute or until Neufchatel cheese is melted and mixture is well blended. Add soup and peas; cook 5 min., stirring occasionally.
• DRAIN noodles; return to saucepan.
• Add chicken mixture and half of the shredded cheese; cook until shredded cheese is melted and mixture is well blended. Sprinkle with the remaining shredded cheese.