LEMON AND PEA ALFREDO
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.
- Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.
- When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.
- Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).
- Sprinkle with the pink pepper and additional Parmesan, if desired.
LEMON AND PEA ALFREDO
"A creamy sauce like alfredo coats the long curlicues of this fusilli con buco," says Giada.
Provided by Giada De Laurentiis
Time 30m
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 just under al dente, 10 to 11 minutes. Meanwhile, once you?ve added the pasta to the boiling water, heat a large straight-sided skillet over medium heat. Add the butter to the hot pan. When the butter is melted, add the garlic and cook, stirring often, until soft and fragrant, about 1 minute. Add 1/2 cup of water from the pasta pot and reduce the heat to low.
- When the pasta is ready, transfer it to the pan with the sauce using tongs; reserve the pot of cooking water. Raise the heat to medium and sprinkle 1 1/2 cups of the parmigiano-reggiano onto the plain pasta. Stir with 2 wooden spoons to combine. Add the mascarpone, lemon zest and 3/4 teaspoon salt. Toss well to coat, adding additional hot pasta water as needed to thin the sauce and to finish cooking the pasta. Add the peas, lemon juice and the remaining 1 cup of parmigiano-reggiano. Toss well to combine, adding pasta water as needed to thin the sauce to your desired consistency; you will probably use close to 1 1/2 cups pasta water total. Sprinkle with the ground pink peppercorns and additional parmigiano-reggiano, if desired.
PEAS AND MUSHROOM ALFREDO
This is something quick and easy that I serve has a side dish or even a main dish. I like to make my own alfredo sauce for this recipe, using "Recipe#111347".
Provided by CookingONTheSide
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook fettuccine as label directs.
- While it's cooking, heat olive oil over medium heat in large saute pan.
- Saute mushrooms and garlic in olive oil until juices evaporate and mushrooms are lightly browned.
- Add Alfredo sauce and peas to mushroom and garlic; heat through.
- Add 1 cup Romano cheese; stir to combine.
- Drain fettuccine.
- In large mixing bowl, toss fettuccine and Alfredo-sauce mixture.
- Season with salt and pepper to taste.
- Serve hot with remaining Romano.
SNAP PEAS 'N' HAM ALFREDO
This fast-to-fix entree comes together in a jiffy with help from a frozen pasta and veggie medley. Adding ham and fresh sugar snap peas really jazzes it up. Add some red pepper flakes to the creamy mixture for an extra kick.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Prepare pasta and sauce according to package directions. Meanwhile, place peas and water in a microwave-safe dish. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain. , Stir the peas, ham, oregano and pepper into pasta mixture; cook and stir for 3-4 minutes or until heated through.
Nutrition Facts : Calories 305 calories, Fat 9g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1482mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 22g protein.
TORTELLINI ALFREDO WITH PEAS
This is a very quick restaurant version of tortellini Alfredo. You can use a small canned ham, spam, bacon, or even leftover ham. You can also add a can of mushrooms, too. Served with a salad and garlic bread. It's great! I'm asked to make this all the time by my kids and their friends.
Provided by DIANE73162
Categories Main Dish Recipes Pork Ham
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain and return to the pot.
- Mix in peas, ham, cream, and Parmesan cheese and simmer over medium heat until sauce thickens, about 4 minutes. Season with salt and pepper.
Nutrition Facts : Calories 576.9 calories, Carbohydrate 31.2 g, Cholesterol 237.1 mg, Fat 36.5 g, Fiber 3.9 g, Protein 30.3 g, SaturatedFat 17.8 g, Sodium 1240.3 mg, Sugar 3.3 g
FETTUCCINE ALFREDO WITH CAULIFLOWER AND PEAS
Steps:
- In a medium pot, bring milk and broth to a rapid simmer. Add cauliflower and cook, covered, until just tender, 7 minutes. Using a slotted spoon, transfer 3 cups cauliflower to a bowl. Cook remaining cauliflower (4 cups), covered, until soft, 6 to 8 minutes longer. Transfer soft cauliflower to a blender with 1 1/2 cups cooking liquid, 2 tablespoons Parmesan, and 1 teaspoon salt. Blend until smooth; pulse in heavy cream.
- In a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 cup pasta water. Drain and return pasta to pot. Stir in butter, cauliflower puree and florets, and peas. Add pasta water if necessary to create a creamy sauce that coats the pasta. Season with salt and pepper and serve with remaining 2 tablespoons Parmesan.
HAM AND PEA PASTA ALFREDO
When I want a filling meal that even the kids enjoy, I toss ham and sugar snap peas with Romano cream sauce and pasta. -C.R. Monachino, Kenmore, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and peas; cook and stir 5 minutes. Stir in cream, cheese and pepper; bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened and peas are crisp-tender., Drain fettuccine; add to skillet and toss to coat. Serve immediately.
Nutrition Facts : Calories 582 calories, Fat 32g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1032mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.
FETTUCCINE ALFREDO WITH SCALLOPS AND PEAS
Is there such a thing as too much deliciousness all on one plate? We put the question to the test with this Fettuccine Alfredo with Scallops and Peas.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add scallops; cook and stir 2 to 3 min. or until scallops are opaque. Remove from heat; place in large serving bowl. Gently stir in peas.
- Melt butter in small saucepan on low heat. Gradually add cream, stirring until well blended. Add Parmesan cheese; cook until completely melted, stirring constantly. Season with salt and pepper.
- Place pasta in large bowl. Add scallops, peas and sauce; mix lightly.
Nutrition Facts : Calories 500, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 90 mg, Sodium 930 mg, Carbohydrate 42 g, Fiber 4 g, Sugar 4 g, Protein 27 g
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Cuisine ItalianCategory MainServings 4Total Time 20 mins
- While pasta is cooking, heat the cream in a medium saucepan over medium heat. Do not let the cream come to a boil. Whisk in butter until melted. Add the Parmesan, whisking continually, until sauce thickens. Keep warm over low heat, stirring occasionally. Be careful not to burn the sauce.
- Drain pasta; do not rinse. Place in a bowl large enough to allow tossing. Pour sauce over warm pasta and toss to coat.
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