Creamy Pasta With Peas Recipe Recipe For Stuffed

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PASTA WITH TOMATOES, PEAS AND CREAM



Pasta with Tomatoes, Peas and Cream image

A delicious, quick and easy, one pot meal that the family loves. You can saute shrimp or Italian sausage to go with this if you like to add meat.

Provided by PanNan

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb pasta (we like penne)
1 medium onion, chopped
1 tablespoon olive oil
2 cans diced tomatoes
10 ounces frozen peas
1/4 cup fresh basil leaf, chopped
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook pasta in boiling, salted water until al dente.
  • About a minute before the pasta is finished, add the frozen peas to the boiling water.
  • Drain pasta and peas.
  • Meanwhile, cook chopped onion in olive oil over medium heat until tender.
  • Add diced tomatoes, basil, cream, salt and the pepper flakes.
  • Stir and heat, but do not boil.
  • Serve sauce over pasta.

FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE



Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound fettuccine pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
3/4 cup diced onions
1 tablespoon minced garlic
2 ounces prosciutto, cut into 1/4-inch strips
1/4 cup dry white wine
1 1/2 cups heavy cream
3/4 cup frozen sweet peas
3/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
3/4 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley leaves

Steps:

  • Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
  • While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
  • Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

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.

STUFFED SHELLS WITH PROSCIUTTO AND PEAS



Stuffed Shells With Prosciutto and Peas image

Make and share this Stuffed Shells With Prosciutto and Peas recipe from Food.com.

Provided by JackieOhNo

Categories     Pasta Shells

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1/4 cup onion, chopped
1 (15 ounce) can tomato sauce
1 (10 3/4 ounce) can condensed chicken broth
1/4 cup parmesan cheese, grated
1/4 teaspoon ground pepper
1/2 cup heavy cream
16 jumbo pasta shells
1 (16 ounce) container small curd cottage cheese
1 (10 ounce) package frozen peas, thawed
1/4 lb prosciutto or 1/4 lb boiled ham, finely chopped
1/4 teaspoon ground pepper

Steps:

  • Preheat oven to 350 degrees.
  • Make creamy tomato sauce: in a large saucepan, melt butter. Saute onion until tender, about 3 minutes. Stir in tomato sauce, condensed chicken broth, Parmesan cheese, and pepper. Simmer, uncovered, for about 20 minutes, or until sauce is slightly thickened. Add cream; simmer 5 minutes longer, whisking occasionaly. Set aside.
  • Meanwhile, cook shells according to package directions until al dente; drain well. Place shells in a single layer on a flat surface until ready to fill.
  • Make filling: in a medium bowl, combine cottage cheese, peas, prosciutto, and pepper until well blended.
  • Carefully fill each shell with about 1/4 cup cheese mixture.
  • Spoon 2 cups of creamy tomato sauce in bottom of 13x9x2-inch baking dish. Arrange shells in dish. Spoon remaining sauce over shells.
  • Bake 30 minutes or unil sauce is bubbly.

Nutrition Facts : Calories 414.4, Fat 25, SaturatedFat 15.1, Cholesterol 79.2, Sodium 1727.3, Carbohydrate 23.5, Fiber 4.8, Sugar 9.5, Protein 25.8

PASTA WITH CREAMY BACON AND PEA SAUCE



Pasta With Creamy Bacon and Pea Sauce image

Make and share this Pasta With Creamy Bacon and Pea Sauce recipe from Food.com.

Provided by annh53182

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb small shaped pasta
1 tablespoon olive oil
1 tablespoon butter
10 slices bacon or 10 slices pancetta, cut into short, thin slices
2 cups frozen peas
2 tablespoons creme fraiche
1 small bunch of fresh mint, finely chopped
salt and pepper
1 lemon, juice of
6 ounces parmesan cheese

Steps:

  • This is another recipe with a really simple sauce, so before you start any really cooking you want to bring a large pot of salted water to a boil and drop your pasta. Make sure to reserve a cup or so of the cooking water. We started cooking the sauce as the water began to boil and the timing seemed to work out perfectly.
  • In a large, high-sided pan, melt the butter and olive oil together over medium heat. Toss the bacon into the pan with some pepper and cook until crispy and golden brown, about five minutes. Add the peas to the pan, stirring to combine. Give the peas a minute or two to defrost, then add the creme friache and mint. Stir until the creme friache has melted and coated everything nicely. Season with salt and pepper.
  • Drain the pasta and add it directly to the sauce pan. Pour the lemon juice over the pasta and stir everything to combine well, making sure the sauce coats each piece of pasta nicely. Finally, mix in the Parmesan cheese. Add some of the cooking liquid to thin out the sauce if desired (this is based totally on personal preference...we didn't add any water).

Nutrition Facts : Calories 1005.3, Fat 48.7, SaturatedFat 20.2, Cholesterol 93.9, Sodium 1232.1, Carbohydrate 98.3, Fiber 6.7, Sugar 6.6, Protein 41.8

PASTA SALAD WITH PEAS



Pasta Salad with Peas image

A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later.

Provided by TinaJ

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package elbow macaroni
2 cups frozen peas
1 cup mayonnaise
8 ounces mild Cheddar cheese, cut into small cubes
3 stalks celery, chopped
½ white onion, chopped
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
  • Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 32.4 g, Cholesterol 26.8 mg, Fat 21.5 g, Fiber 2.4 g, Protein 11.1 g, SaturatedFat 6.3 g, Sodium 272.9 mg, Sugar 2.8 g

VEGAN CREAMY LEMON PASTA WITH PEAS



Vegan Creamy Lemon Pasta with Peas image

Luxuriously creamy pasta with a lemony twist and a simple list of ingredients. Love how quickly this velvety pasta comes together! Just add a bit of ham for the carnivores.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 13

1/2 cup raw cashews (can substitute 1/2 cup heavy whipping cream)
8 ounces pasta (I like farfalle, penne, or shells for this pasta)
1 cup of the water you cook the pasta in
2 tablespoons olive oil
1/2 medium yellow onion (diced small (about 1 cup))
3 medium cloves garlic (minced)
1/2 cup dry white wine
Zest and juice from one medium lemon (about 1 tablespoon zest and 2 tablespoons juice)
1/4 teaspoon kosher salt (plus more to taste)
1/8 teaspoon freshly ground black pepper (plus more to taste)
1 cup frozen peas (thawed)
1/4 cup fresh Italian parsley (minced)
1/4 cup cooked cubed ham (per serving, warmed)

Steps:

  • If using cashews, place them in bowl and cover with boiling water. Let soak for at least 15 minutes.
  • While the cashews soak, cook the pasta and prep the sauce. Cook the pasta according to package directions and drain, being sure to reserve 1 cup of the pasta water.
  • Set a large heavy skillet over low heat and add the olive oil. When hot, add the onions. Sweat the onions on low heat (they should barely sizzle) until tender but not browned, 10-12 minutes. Add the garlic and cook, stirring occasionally, for another minute.
  • Stir in the wine, lemon juice, lemon zest, salt, and pepper. Increase heat to medium. Cook, stirring occasionally, until the liquid has mostly evaporated, about 3 minutes.
  • Meanwhile, drain the soaked cashews. Blend in a high-speed blender with 1/2 cup water until smooth. Pour into the skillet along with half of the pasta water. (If you're using heavy whipping cream instead of cashews, add that now). Stir until warmed through and bubbly.
  • Reduce heat to low. Add the cooked pasta and the peas. Stir gently until the pasta is coated. Add additional pasta water as needed to make sure the sauce coats all of the pasta.
  • Taste and add additional salt and pepper if desired.
  • Transfer to serving bowl and top with parsley.
  • Divide the pasta and stir ham into the carnivores' portions, or you can just top their pasta with the ham.

PASTA CARBONARA WITH PEAS



Pasta Carbonara with Peas image

The trick to this classic pasta dish is to gradually mix the pasta water with the egg so you don't scramble it. Be sure to assemble all of the ingredients before you start cooking the sauce, because this recipe whips up fast!

Provided by Kardea Brown

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1/2 recipe Homemade Pasta, recipe follows
3 large eggs
3/4 cup freshly grated aged Parmigiano-Reggiano, plus more for garnish
6 slices thick-cut bacon
4 large cloves garlic, minced
1 cup frozen green peas, thawed
Chopped fresh parsley, for sprinkling
5 large eggs, at room temperature
3 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon olive oil
1 teaspoon kosher salt

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Reserve 1/2 cup pasta water. Drain, and set aside.
  • Whisk together the eggs and cheese in a bowl. Cook the bacon in a large, deep skillet over medium-high heat until browned and crisp, about 8 minutes. Remove the bacon from the skillet to paper towels to drain, then chop the bacon. Reserve 2 tablespoons bacon drippings in the skillet and discard the rest. Add the garlic and peas to the skillet and cook, stirring constantly and scraping the browned bits from the bottom of the skillet, until the garlic is fragrant and the peas are warmed through, about 1 minute.
  • Add the bacon and pasta to the skillet and heat over medium heat until hot, about 2 minutes. Reduce the heat to low. Working quickly, add the egg mixture to the pasta and toss with tongs until the pasta is coated in the sauce. Gradually add a little pasta water at a time to the pasta until a creamy, saucy consistency is reached. Season with salt and pepper and sprinkle each serving with parsley and more cheese.
  • Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes.
  • Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.)
  • Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn't be able to see through it.)
  • Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide).
  • Separate the noodles into "nests" and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough.

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