Summer Pea Pasta Food

SUMMER PEA PASTA

Steps:

• In a frying pan over medium heat, heat 1 tbsp oil in a frying pan and add garlic and chili.
• Add zest and stir to mix.
• In a large saucepan or pot, cook the pasta according to the package instructions and add the peas for the last 2 minutes. Once cooked, drain the liquid and return cooked pasta and peas to the pot.
• Add garlic, chili and lemon zest to the pasta and mix well to coat.
• Tear in basil leaves, season with salt and ground black pepper to taste and drizzle with olive oil. Toss well and serve hot.

SUMMER PEA PASTA

Steps:

• Cook pasta according to package directions until al dente. Drain pasta over colander reserving ½ cup cooking liquid. Run cold water over pasta to stop cooking.
• Melt butter in a large skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Add peas and sugar; cook 2 minutes stirring frequently. Sir in cooked pasta, reserved ½ cup cooking liquid, and lemon juice. Cook for 2 minutes. Remove from heat.
• Sprinkle with salt, mint, and lemon zest. Toss to combine and serve immediately.
• Preheat oven to 400°.
• While bringing water to a boil for the noodles, trim, rinse and pat chicken dry with paper towels. Sprinkle both sides with pepper and salt. Heat pan over medium-high heat and add 1 tablespoon olive oil to pan.
• Brown chicken on both sides and then pour lemon juice over breasts. Bake in preheated oven 5-10 minutes until a minimum internal temperature has reached 165°. Time will vary by thickness of breast. Let rest while you prepare and serve with summer pea pasta.

SUMMER PASTA WITH PEAS & MINT

Steps:

• Boil the spaghetti according to pack instructions and, when you have two minutes left, throw in the peas.
• Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like and pepper.
• Drain the pasta, reserving a couple of tablespoons of cooking water and return to the pan.
• Stir the reserved cooking water, olive oil mixture and mint through the pasta. Serve.

SUMMER PEA PASTA

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.

PASTA ALLA PAMELA WITH SHRIMP AND PEAS

Steps:

• Bring a big pot of water to a boil. Salt liberally.
• In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
• Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
• Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

YUMMY SUMMER PEA SALAD

Steps:

• Toss peas, bacon, raisins, Cheddar cheese, onion, and sunflower seeds together in a large bowl. Stir mayonnaise, vinegar, and sugar together in a small bowl; drizzle over the salad and toss to coat.
• Cover bowl with plastic wrap and refrigerate for 1 hour.

SUMMER PEAS

Steps:

• Spread the lettuce in the bottom of a large pot, add the peas and sugar and dot with butter. Cover the pot and set over medium heat. Cook for 6 to 7 minutes; uncover and test the peas -- they should be bright green and tender. (If not, continue to cook, checking every 2 minutes.) Stir; season with salt and pepper.

PASTA AND PEAS

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.

SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
• Place tomatoes in a bowl; season with sea salt and black pepper.
• Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
• Heat 1 tablespoon olive oil in a small skillet over medium heat.
• Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
• Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
• Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
• Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.

SUMMER PASTA WITH TOMATOES AND CHICK PEAS

Steps:

• Combine the tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Stir in the chick peas. Taste and adjust seasonings.
• Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes and chick peas, sprinkle on the cheese, and serve.