PEAS IN CHEESE SAUCE
Mom dresses up convenient frozen peas with a quick-to-fix cheese sauce that our family loves.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in peas; cook 1-2 minutes longer or until heated through.
Nutrition Facts : Calories 114 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 284mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
PEAS IN THREE-CHEESE SAUCE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat butter in a saucepan and saute garlic and shallots in a saucepan until translucent. Reduce heat to low and add cream and nutmeg. Allow to reduce by about 1/3. Remove from heat and stir in peas, Parmesan and Cheddar, and cook until cheese is incorporated. Season with pepper and sprinkle with Romano cheese. Cheese will be salty so add salt only if needed after all cheeses are added.
SUNNY'S 5-INGREDIENT LEMON AND CHEESE PEAS
Provided by Sunny Anderson
Categories side-dish
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- In a pan on medium-low heat, add the olive oil (or butter), garlic and lemon zest. Cook, stirring, so the garlic and zest can steep without browning, about 5 minutes. Add the lemon juice, thyme, a pinch of salt and a few more grinds of black pepper than you normally would. Move the contents of the pan around a bit more while cooking, until the thyme is darker in color and the pan is fragrant, about 5 more minutes.
- Add the peas and toss to warm and coat, about 4 minutes. Pour into a serving dish and top with the cheese.
CHEESY PEA PASTA
This is a very quick and simple recipe with peas and a cheesy tomato sauce. My mom and grandmother used to make this for us when I was small. Serve with a loaf of bread and a salad, if desired.
Provided by JANDEE
Categories Main Dish Recipes Pasta
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat; saute onion for about 5 minutes. Add salt, pepper, tomato sauce and water; bring mixture to a boil and add peas; reduce heat and simmer for about 30 minutes.
- 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.
- Stir cooked pasta and cheese into tomato sauce mixture. Cover pan and turn off heat; let stand for 20 minutes.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 49.6 g, Cholesterol 7.4 mg, Fat 7.2 g, Fiber 4.1 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 357.2 mg, Sugar 5 g
PACCHERI AND CHEESE WITH PEAS AND MINT
Provided by Bon Appétit Test Kitchen
Categories Cheese Pasta Vegetarian Dinner Ricotta Mint Arugula Pea Spring Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Butter pan. Dust pan all over with 1/3 cup Parmesan. Melt 1/4 cup butter in a large saucepan over medium heat. Add flour; whisk for 2 minutes. Gradually whisk in milk. Bring to a simmer, whisking often. Reduce heat to medium. Cook, whisking frequently, until sauce is thickened, about 20 minutes. Remove from heat. Whisk in Fontina and 1 cup Parmesan. Add egg; whisk to blend. Season with salt and pepper. Cover sauce and keep warm.
- Arrange a rack in upper third of oven; preheat to 375°F. Cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente (pasta will continue to cook while baking). Using a large slotted spoon, transfer pasta to a large bowl. Add peas to pasta water; cook until just tender, about 1 minute. Drain peas; add to bowl with pasta. Stir in cheese sauce. Add arugula, 1 cup parsley, and 1/2 cup mint to pasta mixture; mix to evenly incorporate.
- Transfer half of pasta mixture to prepared pan. Mix ricotta and lemon zest in a small bowl; dot half of ricotta mixture over pasta. Spoon remaining pasta mixture into pan and dot with remaining ricotta mixture. Sprinkle with 1/4 cup Parmesan.
- Bake pasta for 30 minutes. Sprinkle with remaining 1/4 cup Parmesan. Bake pasta until top is golden brown, about 10 minutes longer. Let rest for 30 minutes; remove pan sides. Sprinkle with 2 tablespoons parsley and 2 tablespoons mint and cut into wedges.
PEAS IN CHEDDAR CREAM SAUCE
"My family really likes these peas," says Kelly Gerhardt. They make an appearance at her home in Council Bluffs, Iowa for holiday dinners. We've downsized the recipe for you to enjoy anytime!
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute onions in butter until tender. Stir in the flour, salt and pepper. Gradually stir in milk until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheeses until melted. Add peas; heat through.
Nutrition Facts : Calories 254 calories, Fat 14g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 567mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 13g protein.
PEA 'N' CHEESE SALAD
Radish slices add color and crunch to this fresh-tasting English pea salad. I often serve it in a bowl lined with romaine leaves, then garnish it with radish roses. -Inez Orsburn, DeMotte, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, combine mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 325 calories, Fat 27g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 574mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.
CHEESY RICE WITH PEAS
"I start by assembling Cheesy Rice with Peas, so it can bake while I work on the rest of the meal," she explains. I usually have leftover cooked rice in the refrigerator, so this side dish goes together quickly.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine all the ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through. Stir before serving.
Nutrition Facts : Calories 213 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 511mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein.
PEAS IN CHEESE SAUCE
Make and share this Peas in Cheese Sauce recipe from Food.com.
Provided by JLBurnell
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, melt butter over low heat.
- Stir in the flour, salt and pepper until smooth.
- Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add the cheese; stir until melted.
- Stir in peas; cook 1-2 minutes longer or until heated through.
Nutrition Facts : Calories 108, Fat 4.1, SaturatedFat 2.5, Cholesterol 12.1, Sodium 189.7, Carbohydrate 12.9, Fiber 3, Sugar 3.8, Protein 5.4
GREEN PEAS WITH CHEESE AND HERBS
Provided by Alton Brown
Categories side-dish
Time 33m
Yield 4 side dish servings
Number Of Ingredients 11
Steps:
- In a large covered saucepan over high heat, bring the water and 1/2 teaspoon of salt to a boil. Add the peas and cook 1 minute for frozen and 3 to 3 1/2 minutes for fresh. Remove from heat, drain in a colander and immediately plunge the peas into ice cold water to stop the cooking. Drain and set aside.
- In a medium mixing bowl whisk together the red wine vinegar, shallot, salt and pepper. Slowly drizzle in the olive oil while continuing to whisk. Add the peas, mint, parsley and cheese and stir to combine. Cover and allow to sit in refrigerator for 15 to 20 minutes prior to serving.
PARMESAN PEAS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 18m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.
FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
- While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
- Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.
PEAS WITH A FRESH TARRAGON GOAT CHEESE SAUCE
This recipe is perfect as a unique side dish! Peas with fresh tarragon and creamy goat cheese is perfect for any dinner.
Provided by Corrinne J
Categories Cheese
Time 15m
Yield 1 dish, 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Blend Chavrie, and tarragon in medium sauce pot.
- Bring to a gentle simmer.
- Add peas and simmer until thoroughly heated about 5 minutes.
- Serve in a casserole dish.
- Serving Suggestion:.
- Garnish with fresh chopped parsley.
- Replace tarragon with mint.
Nutrition Facts : Calories 116.1, Fat 5.7, SaturatedFat 3.9, Cholesterol 14.8, Sodium 98.5, Carbohydrate 9.3, Fiber 3.1, Sugar 3.8, Protein 7.1
PEAS AND CREAM CHEESE
Steps:
- Place all ingredients in a sauce pan over medium heat. Stir until cream cheese is melted and heated through.
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
CHEESY PASTA PEA BAKE
Peas, mushrooms and green onions are delightful additions in Ruth Rigoni's version of a popular comfort food. "This is a nice change from plain macaroni and cheese," notes the Hurley, Wisconsin cook.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onions and garlic in butter for 5 minutes or until tender. Stir in flour and cornstarch until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add peas, jalapeno, salt, pepper and hot pepper sauce; simmer for 1 minute. Stir in 1-1/2 cups cheddar cheese and Monterey Jack cheese until melted. Remove from the heat., Drain pasta; transfer to a greased 13x9-in. baking dish. Stir in cheese sauce. Sprinkle with bread crumbs and remaining cheddar cheese. , Bake, uncovered, at 375° for 35-40 minutes or until golden brown and bubbly.
Nutrition Facts :
PASTA CREAM SAUCE WITH PEAS
Another basic in the Italian repertoire, this is very much like an Alfredo sauce and makes enough for one pound of pasta. It is also super-fast, ready in about 10 minutes. If you don't like peas, you can simply omit them, and you will essentially have an Alfredo sauce! Clearly, this recipe is not for the diet-conscious.
Provided by JackieOhNo
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, over medium-low heat, warm the cream, milk, salt, and pepper. Add the cooked pasta, Parmesan, and peas and stir until the cheese melts and the sauce thickens, 2-3 minutes. Serve.
Nutrition Facts : Calories 632.6, Fat 42.3, SaturatedFat 25.6, Cholesterol 147.3, Sodium 1050.9, Carbohydrate 46.5, Fiber 8.7, Sugar 5.4, Protein 19.1
SHELLS AND PEAS (POOR MAN'S PASTA SAUCE)
Make and share this Shells and Peas (Poor Man's Pasta Sauce) recipe from Food.com.
Provided by MixnVixn
Categories Pasta Shells
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a stick pot of heavily salted water to a boil and add pasta. Cook until al dente; about 6-mins.
- In the meantime, heat oil in large skillet. Add garlic slices, stirring constantly so they don't burn. Once a light-golden brown, spoon out garlic and set aside.
- Slowly, add tomato sauce to pan, taking care not to splatter yourself with the popping hot oil. Add, peas with their liquid, herbs and salt and pepper to taste; stirring occasionally. Cook for about 6-mins.
- Once pasta is cooked to perfection, scoop out of water and transfer directly into sauce. Fold pasta into sauce. Remove from heat. Fold in about half the cheese.
- Garnish with additional cheese.
- Enjoy!
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