Pasta With Potatoes And Peas 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.

POTATOES WITH BEANS 'N' PASTA

Potatoes with Beans 'n' Pasta image

Basil and parsley, plus a generous dash of lemon, help perk up the flavors in this pretty and appealing side dish from Dorothy Smith of El Dorado, Arkansas. Starring both pasta and potatoes, it's a hearty choice to round out almost any menu.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

3/4 pound small red potatoes, cut into 1-inch pieces
3/4 pound fresh green beans, cut into 2-inch pieces
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
3 garlic cloves, minced
2 tablespoons olive oil
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 cup minced fresh parsley
1 teaspoon finely grated lemon zest
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked tube pasta
1/4 cup grated Parmesan cheese

Steps:

Add 1 in. of water to a large saucepan; add the potatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. , Meanwhile, in a large nonstick skillet, saute peppers and garlic in oil for 3 minutes. Stir in the broth, lemon juice, basil, parsley, lemon zest, salt and pepper. Cook over low heat for 2 minutes. , Drain potatoes and beans. Add potatoes, beans and pasta to pepper mixture; heat through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 154 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 371mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

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