PEAS AND PASTA SALAD
Provided by Sunny Anderson
Time 23m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
- To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook's Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.
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 TOMATO AND PEAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
- Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.
PEA AND CHEESE PASTA SALAD
Make and share this Pea and Cheese Pasta Salad recipe from Food.com.
Provided by pammyowl
Categories < 30 Mins
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta per package directions , making sure not to overcook. Place the peas in the colander and drain the pasta right over the top of the peas, this will cook the peas to a crisp tender doneness. Cool and lightly stir in the rest of the ingredients.
- Chill at least two hours or overnight and serve. You may need to add more salad dressing or mayo as the pasta tends to absorb it the longer you store it.
Nutrition Facts : Calories 625, Fat 24.8, SaturatedFat 13.6, Cholesterol 86.9, Sodium 850.4, Carbohydrate 70.2, Fiber 8.1, Sugar 13.6, Protein 30.7
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 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
BACON, PEA & BASIL MACARONI
The perfect summer comfort food - classic macaroni cheese with extra veggies and herbs
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Fry the bacon and leeks in the oil for 10 mins until the bacon is golden and the leeks soft. Tip in the peas and heat through. Meanwhile, boil the pasta and heat the grill to high.
- Reserve 150ml of the cooking water before you drain the pasta, then add it, the soft cheese, half the grated cheese and the mustard to the pan with the veg. Stir until the cheese melts into a creamy sauce. Stir in most of the basil and the pasta, then scatter with the rest of the cheese. Grill for 2-3 mins until the cheese melts. Scatter with basil to serve.
Nutrition Facts : Calories 703 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 1.87 milligram of sodium
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
MACARONI AND PEAS
This is great comfort food. I love this on a cold winter evening with some bread and a glass of red wine.
Provided by Sharkette
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions in olive oil. When onions are soft, saute garlic quickly.
- Add tomato sauce and 1/2 can water.
- Add seasonings to your taste. (I prefer a lot of red pepper to make the sauce hot).
- Simmer covered for about 45 minutes. Add peas during last 20 minutes of cooking.
- Prepare macaroni (elbows or small shells) as directed on box.
- Serve in a big bowl with lots of sauce. I prefer it as a soupy pasta. Add grated cheese. Delicious with bread and a glass of wine.
Nutrition Facts : Calories 540.2, Fat 2.4, SaturatedFat 0.4, Sodium 1120, Carbohydrate 109.9, Fiber 9.3, Sugar 14.3, Protein 20.7
SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
- Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
- While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
- When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.
PEAS AND MACARONI SOUP
A quick and easy soup, made with canned peas and ditalini macaroni, with chicken broth, fresh garlic and onion. Tastes even better the next day! Got this recipe from my Italian grandmother.
Provided by Maryann D.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a soup pot over medium-low heat. Stir in the minced garlic and onion; cook and stir until soft, about 5 minutes. Turn heat to medium; stir in canned peas, chicken broth, Italian seasoning, parsley, garlic powder, salt, and pepper. Bring to a simmer. Cook for 40 minutes with the lid slightly ajar.
- Stir pasta into soup; cook at a strong simmer until pasta is tender, about 12 minutes.
Nutrition Facts : Calories 427.7 calories, Carbohydrate 77.2 g, Fat 6.2 g, Fiber 8.7 g, Protein 15.6 g, SaturatedFat 0.9 g, Sodium 505.9 mg, Sugar 9.4 g
MACARONI & CHEESE WITH HAMBURGER AND PEAS
Steps:
- Make Macaroni & Cheese according to box instructions.
- Meanwhile brown hamburger.
- When Macaroni & Cheese is complete add hamburger and peas.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MACARONI SALAD WITH TOMATOES AND PEAS
This is a colourful and tasty macaroni salad, can add in some hard-boiled eggs and/or chopped cooked ham also if desired, adjust all ingredient amounts to taste.
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl,combine mayonnaise, yogurt, vinegar, mustard, seasoned salt, black pepper and garlic powder; stir until blended.
- Remove about 1/4 cup dressing to a small container, cover and refrigerate.
- Add cooked macaroni, celery, carrot, red onion, tomato and peas to remaining dressing in a large bowl; stir well to combine.
- Cover and refrigerate two or more hours, or overnight.
- Just before serving, add reserved dressing to salad, stir to blend.
MACARONI CHEESE SALAD
Delicious pasta salad with cheese cubes, bacon, peas and seasonings. An adaptation of an original recipe from a cookbook of the Junior League of Lynchburg, VA entitled Good Cookin' From the Heart of Virginia.
Provided by christina white
Categories Cheese
Time 43m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Cook macaroni according to package directions; drain.
- Rinse with cold water; drain.
- Combine macaroni, cheese, onions, celery and green pepper; set aside.
- Mix together sour cream, mayonnaise, mustard and seasonings.
- Pour over macaroni mixture and stir gently.
- Add thawed peas and bacon and parsley to macaroni.
- Toss.
- Sprinkle salad with paprika and serve.
MACARONI AND CHEESE WITH HAM, PEAS AND SHALLOTS
Macaroni and cheese is perfect supper food. It's a kids' favorite, and adults like it too. My recipe is simple and almost as quick as the boxed variety. Try this variation with ham, peas and shallots.
Provided by Ben S.
Categories Main Dish Recipes Pork Ham
Yield 12
Number Of Ingredients 6
Steps:
- Follow recipe for Creamy Macaroni and Cheese.
- Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.
Nutrition Facts : Calories 91 calories, Carbohydrate 3.8 g, Cholesterol 13.1 mg, Fat 5.5 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 1.7 g, Sodium 315.2 mg, Sugar 1.3 g
MAC AND CHEESE AND PEAS
Steps:
- Bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. When you have 1 minute of cook time left, pour in the frozen peas. Drain and set aside.
- Melt the butter in a large high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the cream cheese and break up until smooth. Add the white pepper and ground mustard. Remove from the heat, add the bourbon if using and whisk to combine until fully incorporated. Stir in the Cheddar and American cheeses and cook until all the cheese is melted, 2 to 4 minutes. Taste and add salt as needed.
- Add the cooked pasta and peas to the cheese sauce and stir to thoroughly combine. Taste again and salt and pepper as needed before serving.
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
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