Pasta Primavera With Peas Asparagus And Kale Food

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.

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS

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.

CREAMY PASTA WITH ASPARAGUS & PEAS

Steps:

• Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
• Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.

THE "PERFECT" PASTA PRIMAVERA

Steps:

• Stem or blanch the various vegetables (broccoli,asparagus,peas,zucchiniø- or squash,and corn) as indicated, combine them and keep them warm.
• In a skillet, saute the garlic in the oil for 1 minute,but do not brown.
• Add the tomatoes,mushrooms,carrot,parsle and pepper,and cook the mixture for about 5 minutes.
• Add this to the reserved vegetables, tossing ingredients gently to combine them well.
• To prepare the sauce, in a small heavy saucepan, melt the butter or margarine,and add flour,whisking the roux over med.
• -lowheat for 1 minute- gradually add the milk and broth,stirring constantly till the sauce thickens slightly.
• Stir in the Parmesan and basil,and heat the sauce over med.
• -lowflame,stirring until cheese is melted.
• Pour the sauce over the veggie mixture and toss gently to coat.
• Cook the spaghetti or linguine al dente,drain and keep warm.
• Place the cooked pasta in a large warmed bowl and spread the veggie and sauce mixture over the pasta, toss the the pasta gently,once or twice, and serve with additional Parmesan, if desired.

PASTA PRIMAVERA WITH CHICKEN AND ASPARAGUS

Steps:

• Bring 2 quarts of water to a boil in a stock pot.
• Add asparagus; cook 3 minutes. Remove with a slotted spoon.
• Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
• Cut the chicken crosswise into 1/4 inch wide strips.
• Heat oil in large nonstick skillet over medium-high heat.
• Add chicken; saute 5 minutes.
• Add asparagus, peas, salt, pepper, and garlic; saute 2 minutes.
• Stir in wine, scraping pan to loosen browned bits.
• Stir in cream and juice; cook 1 minute.
• Add pasta and cheese; stir well to coat.
• Remove from heat; stir in basil, green onions, and parsley.

HEALTHY PASTA PRIMAVERA

Steps:

• Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
• Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn't split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
• Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.