CREAMY SALMON & SUGAR SNAP PASTA
You'll love the classic combination of salmon, lemon and peppery rocket in this tasty summer pasta
Provided by Jane Hornby
Time 15m
Number Of Ingredients 6
Steps:
- Boil the pasta, adding the sugar snaps to the water 2 mins before cooking time is up. Cool under running water, then drain. You can steam the salmon over the pasta pan for about 7 mins if you have a steamer basket, or put onto a heatproof plate and microwave on High for 2-3 mins until the flesh flakes easily. Peel away any skin, break into large flakes, then allow to cool.
- Mix the lemon zest, juice and crème fraîche together, then season to taste. If you need to, loosen with a few tbsp of water to make the consistency of double cream. Toss the pasta, peas and rocket into the dressing, flake in the salmon, then gently turn in the bowl a few times.
Nutrition Facts : Calories 527 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.14 milligram of sodium
SUGAR SNAP PEAS WITH BACON AND PARMESAN
Enjoy this quick and easy side dish featuring tender-crisp snap peas, crispy bacon, and savory parmesan! Ready in 20 minutes.
Provided by Marie
Categories Side Dishes
Time 20m
Number Of Ingredients 6
Steps:
- In a large cold frying pan, lay out the bacon strips without overlapping. Turn on the heat to medium and cook the bacon, flipping occasionally (using tongs) until golden-brown and crisp, about 7-10 minutes. Remove from the pan and place the bacon onto a paper-towel lined plate. Set aside.
- Pour the excess bacon grease from the pan into a heat safe container for disposal, leaving a thin layer of oil behind. Set the stovetop temperature to medium-high heat and add the snap peas into the frying pan.
- Sauté the snap peas until tender-crisp, about 3-5 minutes. Remove from heat and stir in the remaining ingredients (red onions, parmesan, lemon juice, and black pepper).
- Place into a serving dish and top with chopped or crumbled bacon. Best served immediately.
Nutrition Facts : Calories 138 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 326 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PARMESAN SNAP PEA PASTA
My family loves pasta! This simple dish is always a hit, especially during the spring when sugar snap peas are the sweetest. To keep us from getting in a rut, I change up the flavors. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner Side Dishes
Time 30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot., In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 tablespoons oil., In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through., Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.
Nutrition Facts : Calories 258 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 254mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
LIGHTENED-UP PASTA WITH PEAS AND BACON
This healthy Pasta with Peas and Bacon recipe is quick, easy, and can even be partially made ahead! Flavorful and satisfying, it's a true family favorite! • Ready in 30 Minutes or Less • Includes Make-Ahead Steps •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Main Dishes
Time 20m
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, omitting salt and oil.
- To cook peas, either add them to the pasta pot in the final 1 minute of pasta cooking time, or simply place them in the bottom of the colander through which you'll pour out the boiling pasta water to drain the pasta after cooking (the peas will heat through perfectly from the boiling pasta water draining over them).
- Reserve about 1/2 cup pasta cooking water prior to draining the pasta.
- Drain pasta and set pasta and peas aside briefly, keeping them warm.
- Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp, stirring frequently, about 5-10 minutes. Remove bacon from the pan and set aside on a paper towel-lined plate.
- Add olive oil to the skillet and reduce the heat to medium-low. Cook garlic in the olive oil for about 30-60 seconds, stirring constantly so it doesn't burn, just until the garlic is softened and fragrant. Immediately remove from heat and pour the garlic-oil into a large serving bowl.
- Add lemon juice, salt, and pepper to the garlic-oil and whisk to thoroughly combine.
- Add hot pasta and peas to the lemon-garlic-oil mixture and stir thoroughly.
- Add reserved bacon, parmesan cheese, and basil to the pasta mixture, and stir again.
- Loosen if needed with reserved pasta cooking water. (Sometimes we don't need this at all, but sometimes a little pasta cooking water helps to loosen the consistency perfectly.)
Nutrition Facts : Calories 309 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 13 grams fat, Fiber 5 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize about 1 1/3 cups, Sodium 788 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CREAMY PASTA WITH SMOKED BACON AND PEAS
This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author. It was featured in his cookbook "Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy. It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.
Provided by Alex Witchel
Categories dinner, easy, quick, pastas, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
- While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
- Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.
Nutrition Facts : @context http, Calories 699, UnsaturatedFat 19 grams, Carbohydrate 66 grams, Fat 35 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 766 milligrams, Sugar 5 grams, TransFat 0 grams
SHRIMP AND SUGAR PEA PASTA
A simple and delicious pasta that also doubles as a nice way to eat your veggies, such as snap peas. Serve with garlic bread and you have yourself a nice, light, refreshing summer meal for two!
Provided by Shyla Lane
Categories Main Dish Recipes Pasta Shrimp
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes. Reserve 2 tablespoons cooking water and drain pasta. Set aside.
- Heat olive oil and chile oil over medium heat in a deep, large pan. Cook shallot and garlic in the hot oil until softened and aromatic, 2 to 3 minutes. Add sugar snap peas and bell pepper; continue cooking until peas start to soften, about 5 minutes. Transfer mixture to a bowl.
- Pour wine into the pan and cook until reduced slightly, 5 to 7 minutes. Combine reserved pasta water and cornstarch in a bowl until starch has dissolved and stir into wine with paprika. Return vegetables to the pan and add shrimp. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
- Remove from heat. Stir in pasta, butter, lemon juice, and basil until everything is coated and butter has melted. Serve.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 53.4 g, Cholesterol 93.4 mg, Fat 4 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 1.2 g, Sodium 120.4 mg, Sugar 4.2 g
SUGAR SNAP PEAS WITH ONIONS AND BACON
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium skillet over medium high heat, brown chopped bacon. Using a slotted spoon, remove bacon to a paper towel lined plate. Add onion to the pan. Saute chopped onions 3 minutes or so, until they are just tender. Add peas and water to the pan. Cover and cook peas 5 minutes. Uncover and allow the liquid to cook almost out of the pan. Add bacon back to the skillet and remove pan from heat. Transfer to a serving dish and enjoy!
SUGAR SNAP PEAS AND PASTA
Categories Pasta Vegetable Vegetarian Quick & Easy Dinner Spring Noodle Sugar Snap Pea Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 5
Steps:
- Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.
- Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.
- Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.
PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS
Simple and light on a warm summer night!
Provided by Laura DeMarte
Categories Main Dish Recipes Pasta
Time 21m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
- Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 51.6 g, Cholesterol 4.4 mg, Fat 12.3 g, Fiber 4.9 g, Protein 13.1 g, SaturatedFat 2.6 g, Sodium 152.5 mg, Sugar 2.8 g
PASTA WITH BACON, SUGAR SNAP PEAS AND RED WINE
This evolved from my recipe for Carbonara from the Food and Wine pasta cookbook. I was experimenting with ways to cut the cream and eggs and with a couple of other tweaks this is where I ended up! It definitely stands on its own for a meal, particularly if you add more veggies, but I also use it as a side dish at times. Prosciutto works well too but make sure it gets really crispy. With the wine, you are going to add it to the bacon mixture 2 tablespoons at a time.
Provided by Bakabeth
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put on a pot of salted water to boil.
- Heat up a large skillet over medium. Spray lightly with cooking spray.
- Add chopped bacon and stir. Let bacon cook about 5 minutes until it starts to brown and bacon grease gets released into pan.
- Add shallots, garlic, pinch of red pepper flakes and 1/4 tsp black pepper. Stir and cook until shallots and garlic begin to brown, about 2 more minutes.
- Add first 2 tbsp of red wine and carefully scrap down the pan to make sure all the little bits are being picked up. Let cook 2-3 minutes and repeat, adding another 1/4 tsp of black pepper.
- Meanwhile, add pasta to boiling water and cook per instructions. Add sugar snap peas 1 min, 15 seconds before pasta cooking time is up. (This will make them tender crisp. Change cooking time if you like them more/less tender).
- Repeat the process with the wine until it has all been used, adding additional salt and pepper to taste.
- Once all wine has been added, move heat to low/medium low. Add 1 tbsp red wine.
- Drain pasta/snow peas and add into skillet. If your skillet is not large enough this can be done in a new bowl. Thoroughly combine bacon mixture with pasta, really scrapping the sides of the pan to make sure all the flavors are incorporated.
- Add 1/2 cup Parmesan cheese and 2 tbsp fresh parsley. Mix again.
- Serve and enjoy! I usually keep a cup of cheese on the table for people to add more as they see fit.
PASTA WITH CREAMY GOAT CHEESE AND SNAP PEAS
Provided by Pierre Franey
Categories dinner, easy, quick, pastas, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Crumble goat cheese fresh from refrigerator. Let warm to room temperature.
- Pluck off and discard the ends of the snap peas.
- In a large pot, bring 4 quarts of water to a boil. Add salt and the pasta. Bring to a boil again and cook, stirring, for 6 minutes. Add the snap peas, bring to a boil again and cook 3 minutes more, stirring. Do not overcook. The pasta and the peas should be al dente. Drain, and reserve 1/4 cup of the cooking liquid.
- Meanwhile, in a saucepan, heat the olive oil, add the garlic and cook briefly. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper. Cook over medium heat, stirring, for 5 minutes.
- Add the pasta and peas. Add the reserved cooking liquid, goat cheese and basil. Toss well. Adjust the seasoning. Cook briefly until thick. Serve immediately.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 9 grams, Carbohydrate 77 grams, Fat 16 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 767 milligrams, Sugar 9 grams
PASTA WITH PEAS AND BACON
Pasta with peas and bacon is an easy and delicious pasta dinner recipe and a great way to use that bag of peas in your freezer. We make ours with healthy yogurt, lots of peas, a squeeze of lemon, and just enough bacon so this recipe feels like a treat.
Provided by Kristen Stevens
Categories Pasta
Time 30m
Number Of Ingredients 11
Steps:
- Heat a medium-sized pot over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Remove the bacon from the pot. If there are more than 2 tablespoons of oil in the pot, remove the extra. If there is less, add a little olive oil.
- Add the onion and garlic and cook until they are soft and begin to brown, about 5 minutes.
- Add the chicken stock, thyme, and chili flakes to the pot and bring to a boil. Add the pasta, stir, then cover and cook for 10 minutes, stirring the pasta twice while it cooks.
- After 10 minutes there should still be a little liquid left in the bottom of the pot. Add the peas and stir. Add the yogurt, lemon zest, and lemon juice and stir one more time. Season to taste with salt and pepper.
Nutrition Facts : ServingSize 1 ½ cups, Calories 402 kcal, Sugar 11 g, Sodium 367 mg, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 63 g, Fiber 6 g, Protein 20 g, Cholesterol 20 mg, UnsaturatedFat 4 g
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 WITH THREE PEAS
Categories Leafy Green Pasta Quick & Easy Dinner Bacon Pea Spring Noodle Sugar Snap Pea Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often. Drain, reserving 1 cup cooking liquid. Transfer to large bowl.
- Meanwhile, sauté bacon in heavy large skillet over high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add shallots to skillet; sauté over medium-high heat until golden brown, pressing with spoon to separate layers, about 5 minutes. Add snap peas; stir until bright green and crisp-tender, about 1 minute. Add pea tendrils and petite peas, stirring just until tendrils wilt, about 1 minute. Add pea mixture, bacon, mint, and enough cooking liquid to moisten pasta. Stir in 1 cup cheese. Serve, passing additional cheese alongside.
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3.9/5 (26)Total Time 20 minsCategory PastaCalories 483 per serving
- Bring large pot of salted water to boil, over high heat. Add pasta and cook until al dente. Drain, reserving cooking liquid.
- Fry chopped bacon over medium heat, until crisp. Set aside on paper towels, and drain fat from pan. Add butter to pan over medium heat. Once butter has melted, add garlic and heat 3-5 minutes. Add in peas, milk and cream cheese. Bring to boil and simmer on low for 5 minutes. Add bacon back to pan, along with basil and salt and pepper, to taste.
- Toss cooked pasta with sauce, along with reserved pasta water, as needed, to obtain your desired consistency.
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Cuisine ItalianCategory Main Course, PastaServings 4Total Time 20 mins
- Bring a large pot of salted water to a boil and add the pasta. Half way thru cooking the pasta, refer to package cooking instructions, add the frozen peas to the water.
- Meanwhile, in a large skillet, add the olive oil over medium-high, and add the finely diced onions and the bacon. Cook until the bacon and onions are crisp but not burned.
- Drain the pasta and peas and add them to the onion bacon mixture. Lower the heat to medium and add the heavy cream.
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- Cook the pasta according to package directions. Add the snap peas during the last 3 minutes of cooking. Drain and set aside.
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Ratings 23Calories 335 per servingCategory Main Course
- Set a large pot of salted water to boil. Cook pasta until al dente, according to package instructions.
- In the meantime, in a large pan, heat butter over medium heat; add bacon and saute for 5 minutes until almost crispy. Add shallots, stir occasionally until they begin to soften, 1-2 minutes. Add peas and half-and-half. Season with salt and pepper.
- Drain pasta, reserving 1/2 cup of the water. Add pasta to the sauce; toss to combine, adding a little bit of the reserved pasta water at a time, only if necessary.
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5/5 (1)Category SaladsServings 6Total Time 30 mins
- Whisk together oil, Chardonnay vinegar, lemon zest and juice, shallot, and honey in a large bowl.
- Thinly slice snap peas lengthwise (about 4 slices each). Add snap peas, chicken, ricotta, and onion to dressing in bowl. Tear mint leaves directly into bowl. Sprinkle with salt and pepper. Stir salad until well combined. Sprinkle with almonds.
ONE-POT PASTA WITH PANCETTA & PEAS | BAREFOOT WINE & BUBBLY
From barefootwine.co.uk
Category FoodEstimated Reading Time 50 secs
- In a large, straight-sided skillet, heat 1 tablespoon oil with the pancetta over medium heat. Cook, stirring frequently, until golden and crisp, 4-5 minutes. Remove the pancetta to paper towel-lined plate. Pour off most of the fat, leaving about 2 tablesp
- To the same pan, add the onion & stir over medium-high heat until barely browned (about 2 minutes). Add the garlic & cook, stirring, for 30 seconds more. Add the wine and cook for one minute, scraping the bottom of the pan. Then add the broth, pepper flak
- Remove the skillet from the heat, and add the reserved pancetta, half the cheese, the lemon zest and juice, the remaining tablespoon of oil and the mint. Stir to combine, taste for salt and pepper, and adjust as needed. Serve immediately with extra mint &
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3.6/5 (5)Category MainCuisine ItalianCalories 765 per serving
- Pour the oil into a heavy-based frying pan and place over low heat. Add the bacon and cook it over low heat for 5 minutes.
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From betsylife.com
5/5 (1)Total Time 25 minsCategory Main CourseCalories 517 per serving
- Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup liquid; keep warm.
- Heat a large saucepan over medium heat. Add oil and butter; swirl until butter melts. Add shallot; cook 5 minutes or until shallot is tender and translucent, stirring occasionally. Stir in edamame and peas. Increase heat to medium-high. Add wine; cook 30 seconds. Stir in broth and pepper; cook 5 minutes or until edamame and peas are tender.
- Remove from heat; stir in bacon. Stir in pasta, reserved cooking liquid, and salt. Gently stir in ricotta and pecorino. Serve immediately.
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- Boil a pot of water and cook pasta according to package instructions, then drain and rinse under cold water to cool.
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5/5 (1)Total Time 35 minsCategory Main CourseCalories 617 per serving
- Bring a large pot of salted water to a boil. Cook pasta according to directions, when there are 3 minutes left on the time, add the snap peas to the water. Drain pasta and snap peas and place in a large bowl.
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4.5/5 (33)Total Time 27 minsCategory PastaCalories 398 per serving
- In a large, deep pot, heat olive oil over medium-high heat. Add Italian sausage, onion, bell pepper and cook, breaking up sausage, until onions are translucent and sausage is cooked through. Add garlic and cook for one minute or until fragrant.
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