Bow Ties With Artichokes And Peas Recipes

BOW TIES WITH ARTICHOKE PESTO

Steps:

• In large pot of boiling, salted water, cook bow ties per package directions.
• In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.
• Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.

BOW-TIES WITH PEAS AND HAM

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
• Meanwhile, heat butter in a saucepan over medium heat. Add onion; cook, stirring, until soft, 3 to 4 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until thickened, 3 to 4 minutes.
• Cut ham into strips. Add to sauce; cook until heated through, 1 to 2 minutes. Toss sauce with pasta. Serve with grated Parmesan.

BOW TIES WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until slightly thickened., Place asparagus and water in a microwave-safe dish. Cover; microwave on high for 3-4 minutes or until crisp-tender. Drain. , Drain pasta and place in a large serving bowl. Add the cream, asparagus, Parmesan cheese and prosciutto; toss to coat.

BOW TIES WITH SAUSAGE AND LEEK SAUCE

Steps:

• Bring the salted water to a boil.
• Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2-inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.
• In a large skillet, heat the olive oil over medium heat. Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 minutes. Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes. Stir in the shallots and cook for 1 minute. Add 1 tablespoon of the butter, the peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside.
• Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente -- tender, but firm -- about 12 minutes. Drain the bow ties well and return them to a pot over low heat.
• Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, passing additional grated cheese on the side, if you like.

BOW TIES WITH ARTICHOKES AND PEAS

Steps:

• 1 With a large knife, trim off the top 1 inch of the artichokes. Rinse them well under cold water. Bend back and snap off the small leaves around the base. With scissors, trim the pointed tops off the remaining leaves. Peel off the tough outer skin of the stems and around the base. Cut the artichokes in half. Use a small knife with a rounded tip to scrape out the fuzzy leaves in the center. Thinly slice the artichokes. 2 Pour the olive oil into a skillet large enough to hold the cooked pasta. Add the onion and garlic and cook, stirring occasionally, over medium heat 10 minutes. Add the artichokes and 2 tablespoons water. Add salt and pepper to taste. Cook 10 minutes or until the artichokes are tender. 3 Stir in the peas. Cook 5 minutes or until the peas are tender. Remove from the heat and stir in the basil. 4 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook, stirring often, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 5 Toss the pasta with the artichoke sauce and a little of the cooking water if needed. Add a drizzle of extra-virgin olive oil and toss again. Toss with the cheese and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BOW TIES WITH TUNA AND ARTICHOKE HEARTS

Steps:

• Bring 5 qts of water to a boil, add the salt and paste.
• Cook until al dente, about 6 minutes.
• Drain and place into a large bowl.
• Toss with 1 Tbs of the olive oil.
• Stir in the artichokes, olives, tomatoes, and string beans.
• Toss well and add the tuna, crumbled with a fork.
• Season with the remaining olive oil, salt, and pepper.
• Toss and serve.

BOW TIES WITH CHICKEN AND PEAS

Steps:

• Heat oven to 425 degrees.
• Cook pasta in a large pot according to package directions.
• Drain.
• Put pasta into a casserole dish.
• Add chicken, peas, soup, milk, rosemary, and pepper.
• Mix thoroughly but gently.
• Sprinkle with parmesan.
• Bake for 10 minutes, or until heated through and cheese is lightly browned.

BOW TIES WITH ARTICHOKES AND PEAS

Steps:

• 1 With a large knife, trim off the top 1 inch of the artichokes. Rinse them well under cold water. Bend back and snap off the small leaves around the base. With scissors, trim the pointed tops off the remaining leaves. Peel off the tough outer skin of the stems and around the base. Cut the artichokes in half. Use a small knife with a rounded tip to scrape out the fuzzy leaves in the center. Thinly slice the artichokes. 2 Pour the olive oil into a skillet large enough to hold the cooked pasta. Add the onion and garlic and cook, stirring occasionally, over medium heat 10 minutes. Add the artichokes and 2 tablespoons water. Add salt and pepper to taste. Cook 10 minutes or until the artichokes are tender. 3 Stir in the peas. Cook 5 minutes or until the peas are tender. Remove from the heat and stir in the basil. 4 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook, stirring often, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 5 Toss the pasta with the artichoke sauce and a little of the cooking water if needed. Add a drizzle of extra-virgin olive oil and toss again. Toss with the cheese and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.