Pasta And Peas Soup Food

PASTA WITH PEAS

Steps:

• Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
• Add the peas and cook stirring frequently about 1 minute.
• Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end).
• Reduce the heat, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it's fine, add extra water gradually only if needed.
• Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
• Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!

GRANDMA'S PEA SOUP

Steps:

• Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

PASTA WITH TOMATO AND PEAS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
• Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

HEARTY PASTA SOUP

Steps:

• Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
• Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

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.

PEAS AND PASTA SOUP

Steps:

• In a large saucepan, heat oil at medium heat. Add onion, garlic and carrot. Cook, stirring often, for about 5 minutes or until onion has softened.
• Add stock and pasta. Bring to boil. Reduce heat to low and let simmer for 8 minutes.
• Add small peas and bring to boil again. Reduce the heat to low and let simmer 3 minutes. When ready to serve, sprinkle each serving with parmigiano.

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
• Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
• Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
• Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.