ORECCHIETTE WITH ASPARAGUS AND PEAS
Steps:
- Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and let it sizzle a minute. Add the asparagus and toss to coat in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes (add a splash of pasta water if the garlic is in danger of burning). Cover with a lid.
- Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus and season with the salt. Toss to combine and cook 2 to 3 minutes. Add the scallions, stir, and add 1 1/2 cups of pasta water. Bring to a boil and cook until reduced by about half, 3 to 4 minutes.
- When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve.
ORECCHIETTE WITH LAMB AND ASPARAGUS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Season well with salt. Cook the pasta for 2 minutes less than listed on the box, about 8 minutes. Drain well, reserving 1 cup pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the garlic and sweat until fragrant, about 1 minute. Add the sausage and cook, breaking it apart with the back of a spoon, until cooked through and beginning to brown, about 8 minutes. Add the peas, asparagus and tomatoes and toss well to coat. Season with 1/4 teaspoon salt. Add 1/2 cup pasta water and simmer for 3 minutes. Add the pasta to the sauce and sprinkle 1 1/2 cups Parmesan on the bare pasta. Toss it with the sauce, adding the remaining 1/2 cup pasta water as needed to create a light tomato sauce. Stir in the thyme. Drizzle with the remaining 2 tablespoons olive oil and 1/2 cup Parmesan cheese.
MAC AND CHEESE WITH ASPARAGUS AND PEAS
This mac and cheese is made entirely on the stovetop and highlights the delicious combination of bacon, asparagus and peas. The addition of cream cheese helps to keep the sauce creamy and smooth.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Cook the bacon in a Dutch oven over medium-high heat, stirring, until crisp, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate.
- Add the scallions to the Dutch oven (reserve 1 tablespoon of the dark scallion greens for topping). Cook over medium heat until softened, about 1 minute. Add the flour and whisk until toasted, 1 minute. Slowly whisk in the milk. Whisk in the mustard powder, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until the sauce is thickened and smooth, about 5 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente, adding the asparagus to the pot in the last minute of cooking. Drain, reserving 1 cup cooking water.
- Whisk the cream cheese into the sauce until smooth. Reduce the heat to low and add the Parmesan and Jack cheese, a little at a time, until fully melted. Remove from the heat if the pasta is not done yet.
- Stir the pasta, asparagus and peas into the sauce. Season with salt and pepper. Thin with the reserved cooking water, if needed (the sauce will thicken as it sits). Divide among bowls. Top with the bacon and reserved scallion greens.
Nutrition Facts : Calories 610, Fat 29 grams, SaturatedFat 15 grams, Cholesterol 78 milligrams, Sodium 901 milligrams, Carbohydrate 60 grams, Fiber 4 grams, Protein 27 grams, Sugar 10 grams
ORECCHIETTE CARBONARA WITH PEAS
Provided by Amanda Hesser
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of generously salted water to a boil. In a large sauté pan, place bacon and pancetta in oil over medium-low heat. Cook until bacon is browned and has rendered most of its fat. Drain all but 1 tablespoon of fat, leaving meat in the pan. Scrape in onion and garlic, and sauté until glassy and translucent, then add peas and thyme. Cook for 1 minute, then turn off heat.
- In a large mixing bowl, lightly whisk together eggs, egg yolks and cheese.
- When water comes to a rolling boil, stir in pasta and cook until tender but still a little chewy in the center (like a piece of gum). Ladle out a cup of cooking water, and reserve. Drain pasta, and pour it into sauté pan with bacon; grind coarse pepper over top. Fold pasta into sauce.
- Tip pasta into egg mixture, and fold it all together quickly, so eggs cook and coat pasta with a velvety sauce. Add pea tendrils (or spinach), and fold once more. Taste and adjust seasoning, adding a generous squeeze of lemon juice. Add a little pasta water if it becomes too thick. Spoon into shallow bowls, and sprinkle with parsley.
ORECCHIETTE WITH BUTTERMILK, PEAS, AND PISTACHIOS
We're throwing this pantry pasta all-star a "Welcome to Summer" party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey's acidic flavor. It's a perfect foil for the rich butter and cheese in this glossy sauce.
Provided by Molly Baz
Categories Bon Appétit Pasta Dinner Pistachio Pea Leek Mint Buttermilk Parmesan
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then coarsely crush with a measuring cup or glass.
- Cook pasta in a large pot of boiling salted water 6 minutes, then add peas and cook until pasta is al dente, about 2 minutes more.
- Meanwhile, heat butter and 2 Tbsp. oil in a medium heavy pot over medium. Cook leeks, garlic, red pepper flakes, and 3 mint sprigs, stirring occasionally, until leeks are soft but not browned, 6-8 minutes; season with salt. Add buttermilk; bring to a simmer. Pluck out mint; discard.
- Using a slotted spoon, transfer pasta and peas to leek mixture. Add 3 oz. Parmesan; cook, stirring vigorously and adding a little pasta water if needed, until sauce is creamy and coats pasta, about 1 minute. Season with salt and pepper. Remove from heat; add lemon juice. Pull leaves from remaining mint sprigs, tear into pasta, and toss. Divide pasta among bowls. Top with pistachios and Parmesan; drizzle with oil.
CREAMY ASPARAGUS AND PEAS PASTA
This recipe is inspired by both Jaime Oliver's Creamy Shells and Peas recipe and a local restaurant's version. However, I've never been tempted to make Jaime's; I'm sure it tastes awesome but I decided to tweak it to my heart's content. Mine is very fast to make and very fresh tasting.
Provided by Judy
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
- Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
- Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.
- Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
- Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
- Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
- Stir in cream and bring mixture to a simmer.
- Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 54.6 g, Cholesterol 91.1 mg, Fat 14 g, Fiber 6.8 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 435.2 mg, Sugar 5.1 g
ORECCHIETTE PASTA WITH PEAS, HAM, AND CREAM
An easy Orecchiette Pasta recipe with Peas, Ham, and Cream
Provided by Michael Lomonaco
Categories Milk/Cream Pasta Sauté Ham Pea
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- 1. Cook pasta according to package directions.
- 2. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add onion and cook for 3 to 4 minutes, until translucent, stirring often.
- 3. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.
- 4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper to taste.
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
ORECCHIETTE WITH CHICKPEAS
Provided by Gina Marie Miraglia Eriquez
Categories Mixer Pasta Appetizer Vegetarian Kid-Friendly Dinner Chickpea Fall Spring Summer Winter Healthy Party Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 8 (first course) servings
Number Of Ingredients 19
Steps:
- Make sauce:
- Soak chickpeas in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
- Simmer chickpeas with whole garlic cloves and bay leaf in water to cover by 2 inches in a 4- to 5-quart pot, partially covered with lid, adding more water if necessary, until tender, 1 to 1 1/4 hours. Drain chickpeas and discard garlic and bay leaf.
- Heat oil in a large heavy pot over medium heat until it shimmers, then cook onion, celery, carrots, chopped garlic, red-pepper flakes (to taste), and 1/2 teaspoon sea salt, covered, stirring occasionally, until vegetables are softened, about 12 minutes. Add chickpeas, tomatoes, water, and remaining 1/2 teaspoon sea salt and simmer, uncovered, until vegetables are tender and sauce is slightly thickened, about 5 minutes. Stir in parsley and sea salt to taste.
- Make orecchiette:
- Stir together water and sea salt in a bowl until salt has dissolved. Add semolina in a stream, beating with an electric mixer at medium speed until a stiff dough forms, about 2 minutes. Transfer dough to a lightly floured surface and knead with lightly floured hands (use all-purpose flour) until smooth and elastic, about 6 minutes. Divide dough into 5 pieces and let stand under an overturned bowl 30 minutes.
- Line each of 2 trays (or a work surface) with a dry kitchen towel (not terry cloth) and dust with some semolina. Keeping remaining dough covered, roll 1 piece of dough into a 14-inch-long rope (about 3/4 inch thick) on an unfloured surface. Cut rope into 1/4-inch pieces. Dust your thumb with some flour and press down on each piece of dough, pushing away from you and twisting your thumb slightly to form an indented curled shape (like an ear). Transfer as formed to lined trays. Make more orecchiette with remaining dough. Let stand until dry, about 30 minutes.
- Cook orecchiette:
- Cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain and toss with sauce.
ASPARAGUS-SPRING PEA PASTA
Asparagus is great with pasta. After the first review, I have updated the recipe to include some garlic, which I agree improves the flavor of this dish!
Provided by potions
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring large pot of water to a boil; add salt.
- Add asparagus and cook until crisp-tender, about 3 minutes.
- Transfer with a slotted spoon to a bowl of ice and cold water.
- Bring water in pot back to a boil; add snow peas and cook just until tender, about 1 minute.
- Transfer with slotted spoon to bowl of ice and cold water.
- Repeat with sugar snap peas; reserve cooking liquid in pot.
- When vegetables are cool, drain in a colander, set aside.
- Bring cooking liquid in pot back to a boil; stir in pasta and cook until al dente, about 8 minutes.
- Reserve 1 cup cooking liquid, then drain pasta.
- Diagonally cut asparagus into 1/4-inch thick slices.
- Transfer half of asparagus to a food processor.
- Diagonally cut half of the snow peas and sugar snap peas in half; add cut snow and sugar snap peas to food processor with half of green peas.
- Add 6 T reserved cooking liquid, the Parmigiano-Reggiano, zest, garlic, juice and oil; season with salt and pepper.
- Process until smooth.
- Combine with remaining vegetables in a saucepan; heat over low heat until warm, for sauce.
- Transfer sauce, pasta and 1/4 cup cooking liquid to a large serving bowl; toss until coated well, adding additional cooking liquid, 2 T at a time, if too thick.
- Salt and pepper to taste.
- Top each serving with prosciutto, chives and a dollop of ricotta.
- Sprinkle with pepper, if desired.
Nutrition Facts : Calories 392.7, Fat 13.8, SaturatedFat 3.8, Cholesterol 12.9, Sodium 89.7, Carbohydrate 53.1, Fiber 5.8, Sugar 4.5, Protein 15.1
More about "orecchiette with asparagus and peas food"
ORECCHIETTE WITH ASPARAGUS, PEAS AND LEMON ZEST
From cookingwithnonna.com
Servings 4
ORECCHIETTE WITH ASPARAGUS AND PEAS - LIDIA
From lidiasitaly.com
LEMON ASPARAGUS PASTA - A COUPLE COOKS
From acouplecooks.com
ORECCHIETTE WITH PANCETTA, PEAS AND FRESH HERBS - FOOD & WINE
From foodandwine.com
THE BAREFOOT CONTESSA’S BRIGHT AND FRESH SPRING RECIPES
From foodnetwork.ca
ORECCHIETTE WITH PANCETTA AND PEAS | RACHAEL RAY IN SEASON
From rachaelraymag.com
ORECCHIETTE WITH ASPARAGUS, PEAS, AND LEMON | RECIPES | WW USA
From weightwatchers.com
10 BEST ORECCHIETTE PASTA SALAD RECIPES - YUMMLY
From yummly.com
TUNA AND SWEET PEA ORECCHIETTE WITH LEMON-DILL SAUCE ...
From parenting.com
PEA RECIPES - SERIOUS EATS
From seriouseats.com
DANIELLE FINESTONE'S HERBY ORECCHIETTE PASTA WITH ASPARAGUS
From thekit.ca
SPRING PEA AND ASPARAGUS PASTA - COOKIE AND KATE
From cookieandkate.com
ASPARAGUS RECIPES - SERIOUS EATS
From seriouseats.com
PASTA WITH GREEN VEGGIES AND GRANA PADANO - ETALK
From more.ctv.ca
FRAICHE FOOD SPRING ORECCHIETTE RECIPE | CHATELAINE
From chatelaine.com
15 ASPARAGUS RECIPES FOR BREAKFAST, LUNCH, AND DINNER
From camillestyles.com
ORECCHIETTE WITH LAMB AND ASPARAGUS | GIADZY
From giadzy.com
CREAMY ORECCHIETTE WITH CHICKEN & WHITE WINE SAUCE ...
From canadianliving.com
ORECCHIETTE WITH ASPARAGUS AND PEAS (ORECCHIETTE CON ...
From eatyourbooks.com
VEGAN CREAMY SPRING PEA ASPARAGUS PASTA - BLISSFUL BASIL
From blissfulbasil.com
LIDIA’S KITCHEN – ORECCHIETTE WITH ASPARAGUS AND PEAS ...
From wskg.org
CREAMY ORECCHIETTE WITH SPRING ONIONS, FENNEL, AND BACON ...
From seriouseats.com
SPRING RECIPES - SERIOUS EATS
From seriouseats.com
ORECCHIETTE WITH ASPARAGUS AND PEAS - PINTEREST
From pinterest.com
SPRING PASTAS | FOOD & WINE
From foodandwine.com
10 BEST ORECCHIETTE PASTA GARLIC AND PARMESAN RECIPES | YUMMLY
From yummly.com
EAT LIKE AN ITALIAN: 10 AMAZING ORECCHIETTE RECIPES ...
From marthastewart.com
ORECCHIETTE WITH ASPARAGUS AND SAUSAGE - THE CANDID APPETITE
From thecandidappetite.com
10 BEST ORECCHIETTE PASTA VEGETARIAN RECIPES - YUMMLY
From yummly.com
FAVORITE PASTA | FOOD & WINE
From foodandwine.com
LIDIA BASTIANICH - ORECCHIETTE WITH ASPARAGUS, PEAS AND ...
From fr-ca.facebook.com
PEAS AND THANK YOU: 10 SWEET PEA RECIPES - SERIOUS EATS
From seriouseats.com
THE BEST PASTA RECIPES FOR SPRING | MARTHA STEWART
From marthastewart.com
SPRING ORECCHIETTE WITH FRESH PEAS, ASPARAGUS AND BURRATA ...
From eatyourbooks.com
ORECCHIETTE WITH ANCHOVIES AND ASPARAGUS - NZ HERALD
From nzherald.co.nz
10 BEST ORECCHIETTE PASTA RECIPES - YUMMLY
From yummly.com
ORECCHIETTE WITH ASPARAGUS, BLUE CHEESE AND WALNUTS RECIPE ...
From cdkitchen.com
SPRING PASTA SALAD WITH ASPARAGUS AND FRESH PEAS
From vegkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love