Creamy Fusilli With Carrots Peas And Breadcrumbs Recipes

CREAMY FUSILLI WITH CARROTS, PEAS AND BREADCRUMBS

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat 2 tablespoons of the olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring occasionally, until golden and crunchy, 5 to 7 minutes. Set the toasted breadcrumbs aside in a small bowl.
• Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until they are soft and translucent, 3 to 4 minutes.
• Add the peas and chicken stock to the skillet and simmer until the stock is hot, 3 to 4 minutes. Stir in the carrots and continue to simmer until the carrots are tender, 5 to 7 minutes. Stir in the cream and season with salt and pepper. (This is a good time to boil your pasta.) Simmer until the reduces by one-fourth, about 5 minutes. Set the sauce aside; cover and keep warm while you cook the pasta.
• Add the pasta to the boiling water and cook according to the package directions, stirring occasionally, until al dente. Drain and toss with the sauce, about half of the breadcrumbs and all of the mint.
• Divide the pasta into bowls and top with a sprinkle of the remaining breadcrumbs and some Parmigiano-Reggiano.

FUSILLI WITH CARROTS, PEAS, AND MINT

Steps:

• In a skillet cook the bread crumbs in 1 tablespoon of the oil over moderate heat, stirring, until they are golden and crisp and transfer them to a small bowl. In the skillet cook the shallot in the remaining 1 tablespoon oil over moderately low heat, stirring, until it is softened, add the peas and the broth, and simmer the mixture, stirring, for 3 minutes. Stir in the carrots, simmer the mixture, for 2 minutes, or until the carrots are just tender, and stir in the cream and salt and pepper to taste. Simmer the mixture until the liquid is reduced by about one fourth, remove the sauce from the heat, and keep it warm. In a kettle of boiling salted water cook the fusilli until it is al dente, drain it well, and in a bowl toss it with the sauce, half of the bread crumbs, and the mint. Divide the fusilli between 2 soup bowls and top it with the remaining bread crumbs.

FUSILLI WITH CARROTS, PEAS & MINT

Steps:

• In a skillet cook the bread crumbs in 1 tablespoon of the oil over moderate heat, stirring, until they are golden and crisp and transfer them to a small bowl.
• In the skillet cook the shallot in the remaining 1 tablespoon oil over moderately low heat, stirring, until it is softened.
• Add the peas and the broth, and simmer the mixture, stirring, for 3 minutes.
• Stir in the carrots, simmer the mixture, for 2 minutes, or until the carrots are just tender, and stir in the cream and salt and pepper to taste.
• Simmer the mixture until the liquid is reduced by about one fourth, remove the sauce from the heat, and keep it warm.
• In a kettle of boiling salted water cook the fusilli until it is al dente, drain it well, and in a bowl toss it with the sauce, half of the bread crumbs, and the mint.
• Divide the fusilli between 2 soup bowls and top it with the remaining bread crumbs.

FUSILLI WITH TOASTED GARLIC BREADCRUMBS

Steps:

• Cook pasta according to package directions reserving 3/4 cup of the cooking water.
• Meanwhile, in a large pan, heat the oil over medium heat.
• Add the garlic and saute just until turning color.
• Add the breadcrumbs, salt and pepper to taste, and toast to light golden.
• Drain the pasta and place in a hot bowl.
• Pour all but 1 cup of the crumbs on the pasta along with the water and toss.
• Divide between 4 hot plates and sprinkle reserved crumbs over each serving.
• Garnish with parsley if desired.
• Serve immediately.