Pasta With Morels Peas And Parmesan Food

PASTA WITH PESTO AND PEAS

Pasta with Pesto and Peas image

Provided by Ree Drummond Bio & Top Recipes

Time 16m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups frozen peas
12 ounces cavatappi pasta
1 cup fresh basil leaves
1/4 cup fresh mint leaves
3 tablespoons pine nuts
2 cloves garlic
3/4 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more if needed
1/2 cup heavy cream
2 tablespoons butter

Steps:

Cook the peas according to the package instructions and drain. Cook the pasta until al dente according to the package instructions.
Meanwhile, add the basil leaves, mint leaves, pine nuts, garlic, 1/2 cup of the peas, 1/2 cup of the Parmesan and some salt and pepper to a food processor or blender. Turn on the machine, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat the cream and butter in a small saucepan over medium-low heat. Stir in the remaining 1/4 cup Parmesan.
Drain the pasta and place in a serving bowl. Pour the cream mixture over the top, followed by the pesto. Add the remaining 1 cup peas, toss and serve immediately.

PASTA WITH MORELS, PEAS AND PARMESAN

Pasta With Morels, Peas and Parmesan image

Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic. Even at $30 a pound, $7 or $8 seems well worth the price.

Provided by Mark Bittman

Categories dinner, lunch, quick, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 6

Ingredients

Salt and ground black pepper
1/2 cup fresh shelled peas
4 tablespoons butter
1/4 pound morels, about 8 medium
8 ounces pasta
1 cup finely grated Parmesan

Steps:

Bring to a boil 2 pots of water, one small and one large, and salt both. Cook the peas for 1 minute in the small pot; drain and cool quickly by submerging in ice water.
Meanwhile, melt half the butter in a skillet. Cut the morels into 4 pieces each, the long way, and brown them lightly in the butter, seasoning them with salt and pepper.
Cook the pasta until it is nearly done. Just before draining, toss the peas and remaining butter with the morels and turn the heat to medium. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the morels and peas, adding a little water if necessary to make the mixture saucy. Toss with the Parmesan and lots of black pepper and serve immediately.

Nutrition Facts : @context http, Calories 895, UnsaturatedFat 13 grams, Carbohydrate 95 grams, Fat 40 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 24 grams, Sodium 801 milligrams, Sugar 6 grams, TransFat 1 gram

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