Spring Sweet Pea Pasta Salad Food

SWEET PEA SALAD

Steps:

• Cook pasta according to package directions; drain. In three large bowls, combine the pasta, carrots, peas, celery and onion. , In another large bowl, combine the remaining ingredients. Stir a third of the dressing into each bowl of pasta mixture. Cover and refrigerate until chilled.

SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE

Steps:

• Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
• Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath.
• Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds.
• In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain.
• Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.

TOASTED GARLIC AND SWEET PEA PASTA

Steps:

• Place a large pot of water with a tight-fitting lid over high heat; bring to a boil; add in salt and the pasta.
• Cook according to package directions until al dente; right before draining, reserve about ½ cup pasta cooking liquid.
• Add olive oil and sliced garlic to a large skillet; place skillet over medium heat, spread the sliced garlic out in an even layer in the heating oil, and keep an eye on the garlic (it can go from golden to burnt in a couple of seconds.
• Have a slotted spoon and some paper towels on a plate nearby; once the garlic is toasty brown, remove it from the oil with a slotted spoon and drain it on the paper towels.
• Turn the heat up under the skillet w/ oil to medium-high; add in the red pepper flakes, onion, thyme, salt, and pepper.
• Cook, stirring often, for about 5 minutes or until the onions become tender and lightly browned.
• Add in the wine and cook 2 minutes, then add the chicken stock; continue cooking 2 minutes.
• Add in the peas and a couple of ladles of the pasta cooking liquid.
• Bring the sauce back to a bubble; with the back of a spoon, mash about half of the peas in the skillet.
• Add in the parsley and toasted garlic slices; stir to combine, then taste it; add more salt/pepper if needed.
• Add the cooked drained pasta; toss to coat (if the sauce is too thick, add another glug of chicken stock).
• Stir in the cheese, then transfer the pasta to serving plates; pass extra cheese at the table.

SPRINGTIME PEA SALAD

Steps:

• In a large bowl, combine peas, celery, cauliflower and onions. Combine dressing and sour cream; pour over salad and mix well. Cover and refrigerate for 1 hour. Just before serving, stir in bacon and sunflower kernels.

SPRING SWEET PEA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the bow tie pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse well with cold water, then toss with the olive oil, and set aside.
• Stir the sour cream, mayonnaise, lemon juice, lemon zest, dried dill, cayenne pepper, and salt until smooth. Fold in the onion, peas, ham, Cheddar cheese, and bow tie pasta. Garnish with the dill sprigs to serve.