TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
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 if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
- Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.
SMASHED PEAS & RICOTTA CHEESE
This is a very easy, very fast and different way to enjoy peas as a delicious addition to your meal. This comes from Rachael Ray / 30-Minute Meals.
Provided by Pianolady
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To a medium pot over medium heat, add oil, then butter and onion.
- Saute onion bits for 2 minutes, then add frozen peas and raise the heat a bit.
- Stir peas to heat them through and allow their water to evaporate.
- When peas are heated through add ricotta and parsley to the pan and smash cheese together with the peas.
- Add lemon zest.
- Season mixture with salt and pepper and serve.
- Enjoy!
MASHED PEA AND RICOTTA TOAST
Peas are the harbinger of spring, and I am always ready for them. At the beginning of the season, they are sweet and tender. This is an easy and delicious appetizer. Or this dish can be made in any season with frozen peas, which I always find to be very pleasing.
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium-high heat. Bring a medium pot of water to a boil.
- Blanch the peas in briskly boiling salted water until a little soft, 1 to 2 minutes, then retire to ice water and remove. Blanch the snow peas for about 30 seconds, then place in the ice water. Drain and set aside in a small bowl.
- Place the peas in a food processor, then break up or pulse until coarsely crushed. Incorporate about 2 tablespoons extra-virgin olive oil, salt, pepper and the juice of 1/2 lemon. It should be bright but not overly acidic. Season with salt and pepper and add 2 tablespoons julienned mint.
- Mix together the julienne of snow peas and red onion in a small bowl and dress with about 2 tablespoons olive oil, the remaining lemon juice and salt and pepper to taste.
- Brush the bread slices with about 2 tablespoons olive oil and grill on both sides until nicely charred, 2 to 3 minutes.
- Place the ricotta in a bowl, then add the remaining 2 tablespoons extra-virgin olive oil, zest of 1/2 lemon, salt and pepper and mix well.
- Spread each piece of bread with the ricotta and top with the crushed peas. Place on top of the snow pea mixture, then garnish with the mint leaves and Parmesan.
HOMEMADE WHOLE MILK RICOTTA CHEESE
Five ingredients and about an hour is all it takes to make a batch of rich, creamy ricotta cheese. You get to decide if you'd rather make a soft or slightly firmer version. And flavor options for serving are endless - we're big fans of the classic honey and cracked black pepper. Be sure to find dairy that hasn't been ultra-pasteurized; you'll be happier with your curds and whey.
Provided by Food Network Kitchen
Categories side-dish
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Run a double layer of cheesecloth under warm water to dampen, then gently squeeze to remove any excess water. Line a colander with the cheesecloth and set in the sink.
- Combine the vinegar and lemon juice in a small bowl.
- Bring the milk and cream to 190 degrees F, over medium-low heat, in a medium heavy-bottomed saucepan, stirring frequently to keep the milk mixture from scorching on the bottom. Add half of the vinegar mixture and 1 tablespoon salt and stir for 10 seconds (you'll see the milk mixture begin to slightly curdle). Remove from the heat, cover the saucepan with a lid and let sit for 20 minutes.
- Remove the lid and you'll see that the milk mixture has separated into small curds. Now stir in the remaining vinegar mixture and the milk mixture will continue to curdle. Stir for a few minutes. Pour this entire mixture into the prepared colander in the sink.
- Let drain until the desired texture, about 15 minutes for soft ricotta, 20 minutes for firm and creamy and 30 minutes for firm and slightly dry. For soft ricotta, serve warm or chilled in a small decorative bowl. For firm ricottas, gather the excess cheesecloth and shape the ricotta into a ball or disc and refrigerate until chilled, at least 1 hour.
- Serve the ricotta with your favorite things, like a drizzle of honey and cracked black pepper, fresh or dried fruit, fruit preserves, crackers or fresh bread.
SMASHED BUTTERY PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound frozen peas with 4 tablespoons each butter and water and 1/2 teaspoon salt in a saucepan over medium heat until soft, 12 to 15 minutes. Uncover and smash with a potato masher to make a chunky puree. Stir in 1/2 teaspoon each lemon zest and pepper. Season with salt and thin with 2 to 3 tablespoons water.
TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE
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, 8 to 10 minutes if dry or according to package directions if fresh. Drain the pasta, reserving 1 cup of the pasta cooking water.
- Meanwhile, heat the olive oil and garlic in a large, heavy skillet over medium-high heat until the garlic is fragrant. Add the sausage and cook, using a wooden spoon to break it up into bite-size bits. When the sausage has browned, about 5 minutes, push it over to one side of the pan. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese to the pan and stir to combine, then add the cooked pasta and toss to coat. Add the pasta cooking water 1/4 cup at a time, if needed, to make the pasta moist. Add the basil, Pecorino, and salt. Toss gently to combine and serve immediately.
SMASHED MINTED PEAS
Enjoy a fresher, seasonal version of mushy peas. If you prefer them very soft, you can purée them. They make an ideal side dish to homemade fish and chips
Provided by Barney Desmazery
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
- Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.
Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
SMASHED PEAS AND RICOTTA
Make and share this Smashed Peas and Ricotta recipe from Food.com.
Provided by Mercy
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a pan over medium heat.
- Add the butter and onion and saute onion for 2 minutes.
- Add the frozen peas and stir the peas to heat them through and allow their water to evaporate.
- Once the peas are heated, add the ricotta and parsley to the pan and smash cheese everything together.
- Add the lemon zest or extract, season with salt and pepper and serve.
Nutrition Facts : Calories 222.8, Fat 14.5, SaturatedFat 7.5, Cholesterol 39, Sodium 155.2, Carbohydrate 12.9, Fiber 3.3, Sugar 4.5, Protein 10.9
TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE-GIADA
Recipe courtesy of Giada De Laurentiis. There are several recipes posted that are similar but not quite this. Posting so I won't forget to try.
Provided by CindiJ
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
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 if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
- Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside.
- Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat.
- Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist.
- Return the sausage to the pan.
- Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.
Nutrition Facts : Calories 1084.4, Fat 51.2, SaturatedFat 18.3, Cholesterol 191.8, Sodium 2154.3, Carbohydrate 104, Fiber 8.7, Sugar 9.4, Protein 50.8
RICOTTA CHEESE WITH PEAR SNACK
Make and share this Ricotta Cheese with Pear Snack recipe from Food.com.
Provided by mutantstar
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Add the sliced pear and slivered almonds to the ricotta cheese, mix well.
- Server cold.
Nutrition Facts : Calories 205.3, Fat 12.2, SaturatedFat 6.3, Cholesterol 37.6, Sodium 79.2, Carbohydrate 16, Fiber 3.1, Sugar 8.6, Protein 9.7
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PASTA WITH SMASHED PEAS AND RICOTTA
From azgrabaplate.com
Estimated Reading Time 4 mins
- As the pasta cooks, add the peas to a food processor or blender and pulse for a bit, but don’t puree them. Remove and transfer to a bowl. Add ½ cup of the ricotta, the salt and pepper, and the lemon juice and zest to the peas, and mix with a spatula to combine.
- Reserve about 1/2 cup of the water from cooking the pasta and drain the rest. Add the pasta back to the pan and add the peas mixture. A little at a time, add the pasta water to the mixture, stirring to combine.
- Transfer the pasta mixture to a serving platter. Dollop the remaining ricotta cheese around the pasta and drizzle the olive oil over the top along with a bit of black pepper.
SIRI DALY'S SMASHED PEA AND RICOTTA CROSTINI RECIPE - TODAY
From today.com
3.5/5 (44)Category Appetizers,Hors D'oeuvresAuthor Siri Daly
- 2. Cut bread into 1-inch diagonal slices and place on a baking sheet. Brush both sides with olive oil and toast for about 10 minutes, until it begins to turn golden (I like to flip hallway through).
- 4. Add peas to boiling water and cook for 2 minutes. Drain and immediately place in ice water, letting sit for a few minutes. Then drain.
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