PASTA PEAS
This is a great and very quick recipe that my grandmother and my mom used to make for me. I make it for my family now. Enjoy!
Provided by JANDEE
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While pasta water is boiling, heat olive oil in a large skillet over medium heat. Cook onions in oil until tender. Stir in salt, pepper, tomato sauce, water and peas. Reduce heat and simmer until pasta is done.
- Stir cooked pasta into tomato mixture. Increase heat and bring to a boil briefly. Remove from heat, stir in cheese, cover and let rest 10 minutes. Serve.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 72.7 g, Cholesterol 5.9 mg, Fat 8.5 g, Fiber 7 g, Protein 17.3 g, SaturatedFat 2.2 g, Sodium 603.3 mg, Sugar 7.8 g
PEA PESTO
This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water - we're talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person - use whatever shape you've got. Or, I've given you a super-simple method for fresh pasta below, using just flour and water.
Provided by Jamie Oliver
Categories Keep cooking and carry on
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Sit a sieve in the pan of pasta as it cooks, add the peas and blanch for 2 minutes.
- Peel the garlic and place in a pestle and mortar with a pinch of sea salt. Tear in the herb leaves and add the pine nuts.
- Drain the peas and add them to the mix, then roughly bash it all up to whatever texture you like - I like to keep it chunky.
- Finely grate in the Parmesan, and add about 2 tablespoons of extra virgin olive oil - enough to give you a spoonable consistency - then mix and season to perfection with salt and freshly ground black pepper. Drain the pasta, reserving a mugful of starchy cooking water. Toss with the pesto, loosening with some splashes of cooking water.
- Transfer to plates, and finish with a little drizzle of extra virgin olive oil and an extra grating of Parmesan, if you like.
Nutrition Facts : Calories 574 calories, Fat 29.4 g fat, SaturatedFat 5.6 g saturated fat, Protein 19.3 g protein, Carbohydrate 61.9 g carbohydrate, Sugar 6.1 g sugar, Sodium 0.8 g salt, Fiber 5.1 g fibre
MINI SHELL PASTA WITH A CREAMY SMOKED BACON & PEA SAUCE
This bacon and pea pasta has become a quick dinner classic round mine - five minutes and it's done
Provided by Jamie Oliver
Categories Pasta Recipes Jamie's Ministry of Food Pork Pasta & risotto
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it's dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
- Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water.
- Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it's all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it's too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in.
- Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.
Nutrition Facts : Calories 674 calories, Fat 20.3 g fat, SaturatedFat 9.3 g saturated fat, Protein 33.5 g protein, Carbohydrate 85.9 g carbohydrate, Sugar 5.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
PASTA WITH PEAS
This creamy quick pasta with peas is a simple and super easy delicious one-pot dinner recipe that uses minimal ingredients. It's the perfect midweek meal, it's ready in 15 minutes and tastes so delicious!
Provided by Katia
Categories pasta
Number Of Ingredients 7
Steps:
- Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
- Add the peas and cook stirring frequently about 1 minute.
- Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end).
- Reduce the heat, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it's fine, add extra water gradually only if needed.
- Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
- Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!
Nutrition Facts : Calories 376 kcal, Carbohydrate 57 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 782 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
ITALIAN PASTA AND PEAS
If your family doesn't care for peas, substitute frozen green beans or broccoli. By stirring in cubed cooked chicken or ham, this becomes a mouthwatering main dish with little effort.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the water, milk and butter; bring to a boil. Stir in pasta and sauce mix. Cook over medium heat for 8 minutes, stirring occasionally. , Stir in the peas, mushrooms and oregano; cook 3-4 minutes longer or until pasta is tender. Remove from the heat. Sauce will thicken upon standing.
Nutrition Facts : Calories 190 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 574mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
PASTA AND PEAS
This dish is very economical, fast and really tasty. Made this when I was first married and money was very tight.(we were in the military). I still make it a lot, using different kinds of beans.
Provided by Pat McCardle
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Start the water for the pasta.
- Meanwhile,heat a little of the oil in a sauce pan.
- Add the onions and cook until golden.
- (DO NOT BURN).
- Add the herbs, peas,and 1/2 cup of water and the rest of the oil.
- Keep warm.
- Drain the cooked pasta and put it in a bowl.
- Add the peas and mix.
- Add the rest of the water, if needed.
- I have also used Great Northern or Pork and beans--all undrained.
- You may add a diced tomato to the onions and peas, if you like.
- add the rest.
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 15-MINUTE HAM, PEA, AND CREAM SAUCE
Grated lemon zest gives this creamy classic a hit of bright flavor and a little added flair.
Provided by Mindy Fox
Categories Milk/Cream Pasta Kid-Friendly Quick & Easy Ham Pea Small Plates
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
- Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
- Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.
PASTA CARBONARA WITH ENGLISH PEAS
Adding peas to a carbonara is by no means classically Italian, though the combination of black pepper, pancetta, and peas is. Instead of (or in addition to) the peas, you could use asparagus or thinly sliced sugar snap peas.
Provided by Joshua McFadden
Categories Spring Pasta Pork Pea Green Onion/Scallion Parmesan Cheese
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and add salt until it tastes like the sea.
- Put the pancetta and a small glug of olive oil in a skillet or Dutch oven that's large enough to hold all the pasta. Cook until the pancetta is lightly browned but still slightly chewy, 9 to 12 minutes (or less if you're using thinly sliced pancetta). Season the pancetta very generously with pepper. Take the skillet off the heat, but don't drain anything-you'll use that fat!
- When the water is at a boil, add the pasta and cook according to the package directions until almost al dente. When the pasta is almost ready, add the shelled peas to the pasta pot.
- Put the skillet back over medium heat and reheat the pancetta gently.
- With a ladle or a measuring cup, scoop out about 1 cup of the pasta cooking water. Drain the pasta and peas. Whisk a couple of tablespoons of the pasta water into the fat and pancetta in the skillet, to make the bacon fat lighter and creamier by emulsifying it with the water. Pull the pan off the heat.
- Whisk some of that warm fat into the beaten egg to temper it (meaning to gently warm up the egg so that it doesn't scramble when you add it to the hot skillet), then whisk the egg into the skillet.
- Dump the pasta, peas, scallions, and pea tendrils (if using) into the skillet. Add both the cheeses and toss everything quickly and thoroughly to blend. Add a few more small splashes of the pasta water and keep tossing until the noodles are cloaked in a creamy sauce. Taste and adjust the seasoning with more salt or black pepper as needed. Serve right away. This dish does not wait.
CREAMY HAM & PEA PASTA
A delicious one pot Creamy Ham & Pea Pasta recipe, ready in just 15 minutes. Perfect for quick and easy mid-week meals!
Provided by Ciara Attwell
Categories Dinner
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Add the pasta and stock cube to a large pan, cover with boiling water and cook according to the pasta package instructions. The stock cube helps to add some flavour to the pasta while it cooks.
- For the last 3 minutes of cooking, add the frozen peas to the pot. Then drain but retain a small cup of the pasta water for the sauce.
- Add in the cream cheese and add a splash of the retained pasta water. Mix until the cheese has melted and you get the right consistency of sauce. Add more pasta water if necessary.
- Add in the ham and garlic granules and mix again.
- Season to taste with salt and pepper and serve immediately with some green veg or salad.
Nutrition Facts : ServingSize 1 Serving, Calories 515, Sugar 5.5 g, Sodium 433.7 mg, Fat 14.3 g, SaturatedFat 7.2 g, TransFat 0 g, Carbohydrate 72.6 g, Fiber 4.5 g, Protein 22.8 g, Cholesterol 53.9 mg
SUMMER PEA PASTA
No time to cook? This light, fresh pasta dish is ready to eat in 15 minutes
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 15m
Number Of Ingredients 7
Steps:
- Heat 1 tbsp oil in a frying pan and cook the garlic and chilli for a couple of mins until very lightly golden. Stir in the zest.
- Cook the pasta, adding the peas for the final 2 mins. Drain, then tip everything back into the saucepan. Tip in the garlic, chilli and lemon, scraping in any bits stuck to the pan. Tear in the basil, season and add the remaining olive oil. Stir well.
Nutrition Facts : Calories 462 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.03 milligram of sodium
PEA PESTO PASTA WITH SUN-DRIED TOMATOES & ARUGULA (VEGAN + GF)
Steps:
- Fill a large saucepan 3/4 full with water, salt generously, and bring to a boil.
- In the meantime, prepare pesto. To a food processor, add basil, parsley, peas, garlic, pine nuts, lemon juice, vegan parmesan cheese and sea salt. Mix to combine. While the machine is running, stream in olive oil through the spout.
- Continue blending, scraping down sides as needed, until creamy and fully combined. If it has trouble blending add a bit more olive oil or water.
- Taste and adjust seasonings as needed, adding more lemon juice for acidity/brightness, vegan parmesan for cheesy flavor, salt for saltiness, or peas for sweetness.
- Next add pasta to boiling water and cook according to package instructions. Be sure not to overcook, and drain when noodles are 'al dente' and still have a slight bite to them. Return to pan off heat and set aside.
- Once your pasta is drained, heat a large saucepan or cast iron skillet over medium heat. Once hot, add olive oil, garlic, and sun-dried tomatoes. Sauté for 1-2 minutes, or until the garlic is fragrant but not yet browned.
- Turn off heat and remove skillet from burner, then add cooked pasta and toss to coat.
- Transfer to a serving platter or mixing bowl and add 3/4 of pea pesto and the arugula. Toss to combine.
- Serve warm with additional pesto on the side, and garnish generously with additional parsley, pine nuts, and vegan parmesan cheese.
- Best when fresh, though leftovers will keep in the refrigerator up to 2-3 days. Enjoy chilled or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 552 kcal, Carbohydrate 65.2 g, Protein 15.4 g, Fat 27.2 g, SaturatedFat 4 g, Sodium 71 mg, Fiber 10.4 g, Sugar 4.5 g
PEA RECIPES: 17 EASY DELICIOUS IDEAS
What can I do with lots of peas? These 15 delicious pea recipes are absolutely perfect to turn fresh or frozen peas into vibrant, healthy and convenient meals for the entire family like this quick pasta with peas.
Provided by Katia
Categories pasta
Time 15m
Number Of Ingredients 7
Steps:
- Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
- Add the peas and cook stirring frequently about 1 minute.
- Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end). You might need to add or to reduce the amount of water according to the type of pasta.
- Cover with a lid, reduce the heat and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it's fine, add extra water gradually only if needed.
- Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
- Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!
HAM AND PEA PASTA
Even if you're new to cooking you can tackle this ham and pea pasta with confidence, as a sauce like this requires little more than warming through to come together. The cream adds a touch of luxury to this supper for one. Each serving provides 1140 kcal, 38g protein, 86g carbohydrates (of which 7g sugars), 69g fat (of which 42g saturates), 11g fibre and 1.5g salt.
Provided by Sarah Cook
Categories Main course
Yield Serves 1
Number Of Ingredients 9
Steps:
- Bring a large saucepan of salted water to the boil. Tip in the pasta and cook for 9-11 minutes until done to your liking, adding the frozen peas for the final minute.
- Meanwhile, heat a knob of butter or splash of oil in a frying pan, add the spring onion whites and fry for a minute until just softening. Turn off the heat and set aside until the pasta is cooked.
- Drain the pasta and peas, reserving a ladleful of the cooking water, and tip into the frying pan. Add the cream, Parmesan and ham with 3 tablespoons of the pasta water. Stir over a low-medium heat until the cream starts to bubble, then turn the heat down and stir briefly until the sauce is clinging to the pasta. (If you overcook it and it starts looking dry, add a little more of the pasta water.)
- Stir in the lemon zest and spring onion greens, then season with salt, pepper and lemon juice to taste. Serve immediately with extra Parmesan.
Nutrition Facts : Calories 1140kcal, Carbohydrate 86g, Fat 69g, Fiber 11g, Protein 38g, SaturatedFat 42g, Sugar 7g
PASTA AND PEAS
Sweet peas and basil are tossed with twisty pasta in this easy, delicious dish.
Provided by LCOSTANZ
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat the olive oil in a saucepan over medium heat. Stir in the green onions, and season with seasoned salt. Cook until green onions are golden brown. Mix in the peas with liquid and basil, and continue cooking until heated through. Toss with cooked pasta to serve.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 46.8 g, Fat 8.1 g, Fiber 4 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 200.9 mg, Sugar 3.4 g
PASTA CARBONARA WITH PEAS
The trick to this classic pasta dish is to gradually mix the pasta water with the egg so you don't scramble it. Be sure to assemble all of the ingredients before you start cooking the sauce, because this recipe whips up fast!
Provided by Kardea Brown
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Reserve 1/2 cup pasta water. Drain, and set aside.
- Whisk together the eggs and cheese in a bowl. Cook the bacon in a large, deep skillet over medium-high heat until browned and crisp, about 8 minutes. Remove the bacon from the skillet to paper towels to drain, then chop the bacon. Reserve 2 tablespoons bacon drippings in the skillet and discard the rest. Add the garlic and peas to the skillet and cook, stirring constantly and scraping the browned bits from the bottom of the skillet, until the garlic is fragrant and the peas are warmed through, about 1 minute.
- Add the bacon and pasta to the skillet and heat over medium heat until hot, about 2 minutes. Reduce the heat to low. Working quickly, add the egg mixture to the pasta and toss with tongs until the pasta is coated in the sauce. Gradually add a little pasta water at a time to the pasta until a creamy, saucy consistency is reached. Season with salt and pepper and sprinkle each serving with parsley and more cheese.
- Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes.
- Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.)
- Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn't be able to see through it.)
- Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide).
- Separate the noodles into "nests" and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough.
PEA PASTA
A very quick, healthy, simple and cheap recipe, passed down to me by my Italian mother inlaw, loved by all the family.
Provided by emmafrancisread
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- In a deep frying pan or source pan, fry onion in a slosh of olive oil until soft.
- Add chopped bacon, and cook until done.
- Add tin of mushy peas, and half fill the pan with your made up stock. Will stick so stir, bring to boil.
- Add hand full of frozen peas. At this stage you can put it aside till dinnertime or continue....
- Add your pasta to your pea/stock liquid, cook till pasta is done. Serve with parmesan, enjoy.
More about "pea pasta food"
CREAMY ONE-POT PASTA WITH PEAS AND MINT RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (43)Estimated Reading Time 7 minsServings 4
- Bring a large pot filled with water to a boil over high heat. When water starts to steam, add a palmful of salt.
- When water has reached a rolling boil, add 10 oz. frozen peas. Cook until peas start to float and are tender, about 3 minutes. Using a spider or slotted spoon, transfer peas to a large bowl, allowing water to drain back into pot.
- Bring water back to a boil and add 1 lb. pasta shells, stirring once or twice with a wooden spoon to prevent sticking. Cook according to package instructions until pasta is tender but still al dente.
- While pasta is cooking, assemble your pea mixture. Start by setting aside about ¼ cup mint leaves for serving; finely chop remaining ¼ cup mint. Add chopped mint to bowl with peas.
PASTA WITH PEA PUREE RECIPE | COOKING LIGHT
From cookinglight.com
Servings 4Calories 303 per serving
- Process browned butter, peas, 1/2 cup pasta water, mint, lemon rind, salt, and garlic clove in a food processor until smooth; toss with pasta.
PASTA WITH PEAS {SPRING VEGETARIAN RECIPE} - …
From feelgoodfoodie.net
Ratings 91Category Main CourseCuisine AmericanTotal Time 25 mins
- Cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving 1 ½ cup of the cooking pasta liquid.
- In a large skillet over medium heat, heat the olive oil. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute.
- Transfer the thawed peas to the skillet, saving a couple tablespoons for serving. Add the basil and 1 cup pasta water. Bring sauce to a simmer for 10 minutes.
- Use an immersion blender to blend the sauce until it’s smooth and consistent. Use a strainer to strain the sauce or an extra creamy consistency.
PEA PASTA - SIMPLE SUMMER SPAGHETTI TOSSED IN PEA PESTO ...
From properfoodie.com
4.7/5 (15)Total Time 30 minsCategory Main CourseCalories 412 per serving
- Whilst the spaghetti is cooking place a large pan on a medium heat. Add the oil, chopped onions and garlic then fry until soft. Next pour in the boiling water and add the peas. Bring to the boil and simmer for 2 minutes. Remove from the heat and stir in the basil.
- Blend the onion and pea mixture whilst still in the pan using a hand blender or transfer to a blender machine. Blend until smooth. Next add the grated parmesan, salt and pepper and mix in well.
- Drain the cooked spaghetti and transfer to the pea puree. Toss together well then serve with extra parmesan, basil leaves and a drizzle of oil.
PEA PASTA - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
5/5 (1)Total Time 15 minsCategory Main, PastaCalories 695 per serving
- Salt the water generously (at least 1 tablespoon) and add the pasta, set the timer for 1 minute less than the packet suggests.1lb/450g pasta1 tablespoon salt
- While the pasta is cooking, add the olive oil, frozen peas, broth, sliced garlic, salt, and pepper into a skillet. Place over medium-high heat and bring to a simmer. Cook for 5 minutes until the peas are soft. (there will still be plenty of broth left in the pan)3 tbsp olive oil3 cups frozen peas1 1/2 cup broth5 garlic cloves - thinly sliced1/2 tsp salt1/4 tsp black pepper
- Use a large measuring cup to reserve 2 cups of the pasta cooking water, then drain the pasta and add it to the peas. Cook over medium heat, turning the pasta over in the broth to finish cooking.
EASY LEMONY SPRING PEA PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
4.2/5 (32)Total Time 25 minsCategory Easy Dinner, VegeterianCalories 415 per serving
- Sauté the onion and garlic in a splash of olive oil until soft and translucent then add the peas and lemon zest.
- Pour in the cream and allow to simmer for a few minutes until the sauce coats the back of a spoon easily. Add lemon juice (start by adding half first as lemons can vary and you don't want the sauce to be too acidic) and season to taste.
- Drain the pasta, reserving 1 cup of cooking water, and add the pasta to the sauce with the Parmesan.
EASY CREAMY PANCETTA, PEA & MINT PASTA - THE FAMILY FOOD ...
From thefamilyfoodkitchen.com
5/5 (3)Total Time 20 minsCategory Main CourseCalories 672 per serving
- Bring a large pan of salted boiling water to the boil then add the pasta and cook according to packet instructions.
- Meanwhile fry the pancetta in a large skillet on a medium heat, stirring occasionally. Cook until the fat renders and the bacon is browned.
- Add the frozen peas, heavy cream and grated Parmesan to the bacon. Stir until the peas are hot and the cheese is melted - around 1 to 2 minutes.
CREAMY PEA PASTA (VEGAN) | FEASTING AT HOME
From feastingathome.com
5/5 (5)Total Time 30 minsCategory VeganCalories 486 per serving
- At the same time, chop shallots and garlic. Heat oil in a large skillet over medium heat. Saute shallots and garlic for 4-5 minutes, stirring until golden and fragrant. Lower heat to low. Add peas and give a stir. If using fresh peas, cover with a lid so they gently steam, 3 minutes or until tender and bright. If using frozen, just saute until completely thawed.
- Measure out 1 1/2 cups of the pea-shallot mixture (leave the rest in the pan) and place in a blender along with water, 1 tablespoon lemon juice, mint leaves, salt, pepper, miso paste, and hemp seeds (or use almond butter or tahini paste). Blend for a full minute until very very smooth.
- To the skillet with the remaining peas, add the pea shoots or spinach, and gently wilt, stirring for 30-60 seconds over low heat. (Either set these aside for garnish, or feel free to combine with pasta.) Add the drained pasta and pour in the sauce from the blender and give a good stir. Rinse out the blender with a couple of tablespoons of water, adding this to the pan, gently warming the pasta up.
PEAS & PASTA - WEELICIOUS
From weelicious.com
Servings 4-6Calories 420 per serving
- 1. Bring 4-6 quarts of salted water to a boil and cook the pasta according to package directions.
- 2. In the last 3 minutes of cooking the pasta, add the peas to the pasta and boiling water.3. Drain the peas and the pasta reserving a 1/4 cup of the pasta water.4. Pour the pasta, peas, parmesan cheese, salt, olive oil, and reserved water back into the pot or into a bowl and stir to combine.5. Serve.
SIMPLE PASTA WITH PEAS - VEGGIE DESSERTS
From veggiedesserts.com
5/5 (10)Total Time 10 minsCategory Dinner, Main MealCalories 436 per serving
- Cook the pasta in a pot of salted boiling water according to package instructions. For the final 2 minutes of cooking time, add the peas.
- When it’s cooked, reserve 1/2 cup of the pasta cooking water and set aside, then drain the pasta and peas.
- Add the pasta, peas, pesto and cooking water to a large bowl and gently toss to coat. The cooking water is starchy and helps the pesto to coat the pasta and stop it sticking or becoming claggy.
- Divide between serving plates and top with parmesan and basil leaves, plus a good grinding of black pepper.
HAM AND PEA PASTA - SIMPLE JOY
From simplejoy.com
4.8/5 (6)Category Main CourseCuisine AmericanTotal Time 30 mins
- Bring a large pot of water to a roaring boil. Add in 2 teaspoons of kosher salt. Add the fettuccine and cook according to the package instructions.
- While the water is coming to a boil, melt 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds being careful not to burn the garlic.
- Add the wine to the pan and bring to a boil. Cook for 3 to 5 minutes until it has reduced by half. Whisk in the heavy cream and 1/2 teaspoon kosher salt and bring to a low boil. Simmer for 2 minutes. Stir in the parmesan and let the cheese melt.
- Remove the skillet from the heat and toss in the pasta, ham and peas. Top with fresh parsley and additional parmesan if desired and enjoy!
SIMPLE LEMON PASTA WITH PARMESAN AND PEA SHOOTS - LIFE AS ...
From lifeasastrawberry.com
4.6/5 (5)Estimated Reading Time 4 minsServings 4Total Time 25 mins
- If your pea shoots are particularly long, chop them into halves or thirds so they’re a bit easier to manage. Set aside.
- In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated parmesan cheese, and a generous amount of fresh ground pepper. (I like to do this while I’m waiting for the pasta water to boil!)
- Reserve 1/2 cup of the pasta water (I just ladle some of the hot water out of the pot and into a measuring cup).
PEA AND SPINACH PESTO PASTA - RICARDO
From ricardocuisine.com
4/5 (43)Total Time 40 minsCategory Main DishesCalories 520 per serving
PEAS WITH PASTA - FOOD GARDENING NETWORK
From foodgardening.mequoda.com
Servings 4Total Time 15 minsCategory Entrées
PEA PESTO PASTA BAKE | FOODTALK
From foodtalkdaily.com
Servings 4Total Time 45 mins
FOOD: ASPARAGUS AND PEA PASTA SALAD WITH HONEY DIJON ...
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Estimated Reading Time 5 mins
PEA AND MINT SPAGHETTI RECIPE | PASTA RECIPES | TESCO REAL ...
From realfood.tesco.com
5/5 (51)Category DinnerCuisine ItalianTotal Time 20 mins
SONAL VED’S INDIAN ‘PASTA’ RECIPES | INDIAN FOOD AND DRINK ...
From theguardian.com
Author Sonal Ved
PEA AND BACON PASTA | MAIN COURSE RECIPES | GOODTOKNOW
From goodto.com
Estimated Reading Time 50 secs
LEMONY SHRIMP & SNOW PEA PASTA | READER'S DIGEST CANADA
From readersdigest.ca
Servings 6Total Time 30 minsCategory Main Courses
PEA AND HAM PASTA | DINNER RECIPES | GOODTOKNOW
From goodto.com
3.4/5 (15)Total Time 15 minsCategory Dinner,Lunch,Main CourseCalories 555 per serving
PASTA AND PEAS: 3 FEEL-GOOD RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 3 mins
GREEN PEA PASTA WITH BURRATA - FOODWORTHFEED
From foodworthfeed.com
5/5 (22)Calories 797 per servingCategory Main Course
PASTA WITH BACON, PEAS AND CREAM IS A REAL CROWD PLEASER!
From mykidstime.com
Estimated Reading Time 2 mins
RECIPES WITH PEAS | TASTE OF HOME
From tasteofhome.com
25+ ONE-POT DINNER RECIPES FOR SPRING | EATINGWELL
From eatingwell.com
NEW! DINNER MENU - DENIM AND PEARLS RESTAURANT
From denimandpearlsrestaurant.com
DELICIOUS AND HEALTHY GLUTEN FREE PASTA MADE FROM YELLOW ...
From zenb.com
SIMPLE RAVIOLI RECIPE WITH PEAS & CARROTS: A TASTY, LIGHT ...
From 30seconds.com
ZENB 100% YELLOW PEA PASTA - HIGH IN PROTEIN & FIBRE | ZENB UK
From zenb.co.uk
CREAMY PEA PASTA - DONNA HAY
From donnahay.com.au
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