Creamy Parmesan Peas Recipes

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PARMESAN PEAS



Parmesan Peas image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
3 small shallots, sliced
One 14-ounce bag frozen peas, thawed
1/2 teaspoon kosher salt, plus a pinch
2 tablespoons freshly squeezed lemon juice
1/4 cup grated Parmesan cheese
Freshly ground black pepper

Steps:

  • Melt the butter in a medium skillet over medium heat. Add the shallots and a pinch of salt and cook until soft and translucent, about 4 minutes.
  • Stir in the peas and 1/2 teaspoon salt and cook until the peas are soft but still bright green, 2 to 3 minutes. Add the lemon juice and toss. Remove from heat and stir in the Parmesan and a generous pinch of black pepper. Serve hot.

PARMESAN PEAS 'N' RICE



Parmesan Peas 'n' Rice image

Parmesan Peas 'n' Rice are a wonderful complement for any meal. My husband, John, likes rice but isn't crazy about peas, and I'm just the opposite. It's a great compromise!

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

1/3 cup uncooked long grain rice
1 green onion, chopped
1 tablespoon butter
1 cup chicken broth
1/8 teaspoon pepper
2/3 cup frozen peas, thawed
1 tablespoon grated Parmesan cheese

Steps:

  • In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese.

Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 626mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

CREAM PEAS



Cream Peas image

In my search for a good cream pea recipe, I found many, but none that quite matched what I wanted. So I took to my own creativity and came up with this absolutely fabulous recipe. We love it so much we have this on the side quite often.

Provided by STEPHNDON

Categories     Side Dish     Vegetables     Green Peas

Time 15m

Yield 4

Number Of Ingredients 7

2 cups frozen green peas, thawed
⅔ cup water
⅛ teaspoon salt
3 tablespoons butter
⅓ cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon white sugar

Steps:

  • In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
  • In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 18.5 g, Cholesterol 50.1 mg, Fat 16.2 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 143.9 mg, Sugar 7.6 g

CREAMY PASTA WITH PEAS



Creamy Pasta with Peas image

Peppery arugula and toasted pine nuts add grown-up flavors to a kid-friendly pasta dish. The bowties (farfalle) are always popular with kids, but you could use other short pasta shapes in this recipe, such as fusilli, orecchiette, or penne.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 8

Coarse salt and ground pepper
12 ounces farfalle pasta
1 package (10 ounces) frozen green peas
3/4 cup heavy cream
1/3 cup canned reduced-sodium chicken broth
1/2 cup grated Parmesan cheese
2 tablespoons pine nuts
1 bunch (5 ounces) arugula, tough stems removed, chopped

Steps:

  • For the kids (serves 2): In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot.
  • Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
  • Add sauce to pasta and peas; toss to combine. Season with salt. Divide half the pasta among serving bowls; reserve remaining in pot for the adults.
  • For the adults (serves 2): Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. Add to reserved pasta along with arugula; season with pepper. Toss to combine, and serve immediately.

CREAMY PARMESAN PEAS



Creamy Parmesan Peas image

Make and share this Creamy Parmesan Peas recipe from Food.com.

Provided by Nyteglori

Categories     Vegetable

Time 12m

Yield 12 serving(s)

Number Of Ingredients 4

2 (16 ounce) bags frozen peas, defrosted
1 cup parmesan cheese
1 cup light sour cream
1/2 teaspoon curry powder

Steps:

  • Mix all.
  • Pour into greased casserole.
  • Bake at 350 until warm. (about 10 minutes).

Nutrition Facts : Calories 120.8, Fat 4.7, SaturatedFat 2.8, Cholesterol 14, Sodium 222.7, Carbohydrate 12, Fiber 3.4, Sugar 3.9, Protein 7.8

PARMESAN PEAS



Parmesan Peas image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 18m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons canola oil
2 large shallots, diced
1 pound fresh frozen English green peas, defrosted
1 cup heavy cream
1/2 cup grated Parmesan
Salt
Freshly ground black pepper
1/4 cup freshly chopped mint leaves, optional

Steps:

  • In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.

CREAMY PEAS



Creamy Peas image

Make and share this Creamy Peas recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 19m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups heavy whipping cream
1 tablespoon butter
1 tablespoon minced shallot
1/2 cup parmesan cheese, grated
1/2 cup slivered fresh basil leaf (may sub spinach)
1 dash Tabasco sauce
2 cups cooked peas

Steps:

  • Bring the cream to a boil in a saucepan. Lower the heat and simmer until it has reduced slightly, 2 to 4 minutes.
  • Melt butter in a small skillet, and saute the shallots over medium low heat until translucent, 2 to 3 minutes.
  • Add the shallots and the cheese to the cream and continue cooking until slightly thickened, 2 to 3 minutes.
  • Add the basil(or spinach), Tabasco, and peas. Heat through, 2 minutes, and then serve right away. Enjoy!

Nutrition Facts : Calories 560.3, Fat 50.7, SaturatedFat 31.4, Cholesterol 181.7, Sodium 259.8, Carbohydrate 17, Fiber 4.6, Sugar 5, Protein 11.8

CREAMY PEAS AND PANCETTA



Creamy Peas and Pancetta image

This is a very quick and tasty side dish to make that will go down well with the whole family. I love fresh peas just boiled in some water and served with a little butter and mint, but my son is not as keen, so I came up with this so he would eat them and enjoy them. You can make this with frozen or fresh peas just make sure you cook the peas first if fresh.

Provided by The Flying Chef

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1/2 onion, finely chopped
3 garlic cloves, crushed
5 pancetta, rashers chopped finely
2 cups cream (I use a half fat cream, can use full fat or double cream)
1/2 cup parmesan cheese, grated
2 cups cooked fresh peas (can use frozen, you can add them straight into the cream without cooking.)
1 dash cayenne pepper
mint, sprinkle with some chopped fresh mint (optional)

Steps:

  • Melt butter in a pan, add onion, garlic and bacon, cook until onion is soft and bacon cooked.
  • In a saucepan add cream, bring to the boil, reduce heat and simmer, to reduce slightly, Approx 4-5 Min's.
  • Add onion garlic mix, cheese and peas, stir to heat through and melt cheese, approx 3-4 Min's. If using frozen peas cook a little longer.
  • Add cayenne and season with salt and pepper if desired, cook for a further minute or two, until nice and hot and thickened slighlty.
  • Serve sprinkled with fresh mint.

PARMESAN CREAM SAUCE



Parmesan Cream Sauce image

This sauce is one I came up with after I discovered I had no whipping cream. It can be used as a substitute for Alfredo sauce, on pizza, or in a casserole.

Provided by thedailygourmet

Categories     Sauces

Time 5m

Yield 4

Number Of Ingredients 6

2 teaspoons butter
1 clove garlic, minced
1 (7.6 ounce) can canned table cream (media crema)
¼ teaspoon freshly ground white pepper
¼ teaspoon salt
1 cup freshly grated Parmesan cheese

Steps:

  • Melt butter in a saucepan over medium heat. Add minced garlic and sauté until garlic is fragrant, about 30 seconds.
  • Add in media crema, salt, and pepper. Stir until warmed through. Mix in Parmesan cheese, 1/4 cup at a time, stirring after each addition until smooth.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 1.2 g, Cholesterol 28.4 mg, Fat 23 g, Fiber 0.1 g, Protein 7.8 g, SaturatedFat 14.2 g, Sodium 479.4 mg

CREAMED PEAS AND ONIONS



Creamed Peas and Onions image

This is a very old and simple recipe to make.

Provided by Sharon

Categories     Side Dish     Vegetables     Onion

Time 25m

Yield 6

Number Of Ingredients 5

4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups milk
1 (16 ounce) package frozen peas and onions, thawed
salt and pepper to taste

Steps:

  • In a large skillet over low heat, stir together the butter and flour. Cook until flour is evenly coated.
  • Over medium heat, stir in approximately 1/2 cup of milk at a time until thick.
  • Add the peas and onions and cook until hot. Season with salt and pepper.

Nutrition Facts : Calories 169.6 calories, Carbohydrate 16.9 g, Cholesterol 25.2 mg, Fat 9.2 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 125.2 mg, Sugar 2.9 g

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