Pasta E Piselli Food
PASTA E PISELLI
A very fast soup to make. A cousin to the Italian favorite Pasta e Fagioli, this is made with peas instead. Dust with freshly grated Parmesan for a final touch.
Provided by Alan in SW Florida
Categories Vegetable
Time 25m
Yield 10 cups, 5 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta as label directs in boiling salted water; drain.
- Meanwhile, in a 4-quart saucepan or saucepot, heat olive oil over medium heat. Add garlic; cook until golden, about 5 minutes.
- Remove saucepan from heat. Then, carefully add chicken broth, tomatoes with their juice, basil, and 1/2 cup water. Return heat to low; cover and simmer 5 minutes; discard garlic.
- Add peas and pasta; heat through. Serve soup with grated Parmesan cheese.
Nutrition Facts : Calories 293.5, Fat 7.5, SaturatedFat 1.2, Sodium 610.4, Carbohydrate 43.6, Fiber 5, Sugar 6.7, Protein 12.9
PASTA PISELLI
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe, and, therefore, we cannot make representation as to the results.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Fill a large stockpot with cold water and place over high heat.
- Pour olive oil in a large saucepan and turn the flame on low. Mince the garlic and add to olive oil, let cook until just starting to brown. Slice the onion and add to the garlic and olive oil. Add 3 anchovies to the pan and mash them until they disintegrate.
- Next, add the vegetable broth and white wine. Turn the flame up to medium-low, and allow the broth and wine mixture to reduce for a couple minutes.
- Take the head of cauliflower and peel away the green leaves. Cut off the stalks and discard. Chop the cauliflower crowns into bite-sized pieces, set aside. Add the chopped cauliflower to the onion/garlic mixture, and season with red pepper flakes, to taste. Reduce the heat back to medium, and let the cauliflower cook, stirring frequently.
- Snap the asparagus in half and cut into bite size pieces on the diagonal. Add the asparagus and the peas and cook for about 5 minutes. When the asparagus is almost tender, add the tomatoes. The tomatoes should stay chunky, so do not cook too long, or stir the sauce too much because the tomatoes tend to fall apart. Add toasted almonds and season with salt and pepper, to taste. Remove from heat.
- When the pasta water comes to a rolling boil, add some salt and then the pasta. Keep the heat on high. Cook pasta until firm to the bite, al dente. Drain and transfer pasta to a warm bowl. Sprinkle with olive oil, and gently toss. Then add the sauce and gently toss again.
- Garnish with Parmesan or Romano and serve.
PASTA E PISELLI
I had this pasta at a dinner party and liked it so much I decided to post it. It is great with fresh peas but frozen are good also. I was suprised how simple and good it was.
Provided by Dixie from Kansas
Categories European
Time 35m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large pot and add onion.
- Cook onion until wilted and add peas, salt and herbs. Cook for 2-3 minutes, while stirring.
- Add wine and braise until wine is dried up.
- add bullion and pasta. Cover with enough water to cover pasta.
- You may need to add more water during the cooking process. Cook uncovered until pasta is done to your liking.Pasta should not be soupy but a bit dry.
- Sprinkle with parmesean cheese before serving.
Nutrition Facts : Calories 231.2, Fat 5.4, SaturatedFat 0.8, Sodium 391, Carbohydrate 39.2, Fiber 7.3, Sugar 3.5, Protein 5.9
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- 1. La ricetta della pasta e piselli alla napoletana prevede semplici passaggi. Sbucciate la cipolla e tritatela finemente, fatela appassire in una casseruola capiente con 3 cucchiai di olio. Quando sarà diventata trasparente unite la pancetta tagliata a dadini e fatela rosolare.
- 2. Aggiungete i piselli e fateli insaporire per qualche minuto. Aggiungete tanta acqua calda quanta ne serve a coprirli di circa 3-4 cm. Unite la menta (facoltativa) e cuocete a fiamma bassa per circa 15-20 minuti dal bollore. Salate, pepate e unite la pasta prescelta. Proseguite la cottura per il tempo necessario, unendo al bisogno poca altra acqua calda per diluire: tenete presente che non dovrete ottenere un risultato brodoso ma umido.
- 3. Spegnete il fuoco, fate riposare un paio di minuti quindi suddividete la pasta e piselli alla napoletana nei singoli piatti e servite.
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- Peel and chop your onion. Heat the oil in a large pot on medium-high. Add the onions to the pot and stir to coat them with oil. Cook the onions for five minutes or until they're soft, stirring occasionally to prevent sticking. While the onions are cooking, you can grate your cheeses if needed.
- Add the frozen peas, salt and pepper to the pot and stir to combine. Let the peas cook for five minutes, stirring occasionally. They should be almost fully cooked.
- Add your water to the pot and increase the heat to high. Cover the pot with a lid and let the water come to a boil. When the water is boiling, add your pasta and stir it to prevent sticking. Lower the heat slightly and cook the pasta until it's al dente, stirring frequently to prevent sticking, making sure to scrape the bottom of the pot. When the pasta is cooked, do NOT drain the water.
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From goodfood.com.au
- Heat the olive oil, and fry the onion until soft but not browned. Add the prosciutto and peas and toss well.
- Cook the pasta in plenty of simmering, salted water until just tender. Drain and add the pasta to the broth.
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- In nonreactive 4-quart saucepan, heat oil over medium heat. Add garlic; cook, stirring frequently,
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- In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the pancetta. Cook, stirring often, until the fat begins to render, 1 to 2 minutes. Add the onion and cook, stirring often, until softened, 7 to 8 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the wine and cook until absorbed, about 3 minutes. Add the peas and stock; season with salt and pepper. Bring to a boil. Reduce heat to medium. Let the sauce simmer until slightly thickened, about 8 minutes more.
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From italoamericano.org
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