Creamy Peas With Bacon Goat Cheese Recipes
PASTA WITH PEAS, BACON AND GOAT CHEESE
A creamy goat cheese sauce with salty bacon and sweet peas. The perfect flavor combination for this quick and easy pasta recipe.
Provided by Jessica Montanelli
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Toss the pasta in and cook according to the package directions.
- In a pan, add the cubed bacon and the finely minced onion, drizzle a little bit of olive oil, and cook at medium heat until they start to brown.
- Turn down the heat and add the frozen peas to the pan and cook for about 5 minutes or until the peas are soft. Season with salt and pepper to taste.
- Add the goat cheese to the pan and 1/4 cup of water from the pasta pot. Mix well until the cheese is fully melted into a creamy sauce.
- Drain the pasta al dente and add it to the pan with the sauce. Mix well until the pasta is well coated and serve immediately.
- Serve with freshly grated Parmigiano cheese on top if you'd like.
Nutrition Facts : Calories 688 kcal, Carbohydrate 75 g, Protein 26 g, Fat 31 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 52 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
CREAMY PEAS WITH BACON & GOAT CHEESE
My sister gave me this recipe. I have also made with with blue cheese but a a reduced amount of cheese. This is great for a family get together!
Provided by kristine_kiner
Categories < 30 Mins
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cook bacon until crisp. Transfer bacon on to paper towel to absorb grease. Discard drippings. Add cream in skillet, simmer until thickened. Add peas and scallions. Cover and cook until heated through. Take off of heat and stir in cheese until smooth. Season to taste and add bacon.
Nutrition Facts : Calories 269.1, Fat 18.4, SaturatedFat 10.8, Cholesterol 56.1, Sodium 256.9, Carbohydrate 16.7, Fiber 5.1, Sugar 6.1, Protein 10.3
PEAS AND CREAM CHEESE
Steps:
- Place all ingredients in a sauce pan over medium heat. Stir until cream cheese is melted and heated through.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PASTA WITH ONION, BACON, AND GOAT CHEESE
Bell-shaped noodles are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
- Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
- Add onions, garlic, and thyme to fat in skillet; season with salt and pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.
- Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.
Nutrition Facts : Calories 500 g, Fat 16 g, Fiber 4 g, Protein 17 g
CREAM OF PEAS, RAISIN BREAD GNOCCHETTI, AND FRESH GOAT CHEESE
Luisa Marelli Valazza's interpretation of a classic Italian peasant soup at her three-Michelin-starred restaurant, Al Sorriso in Piedmont, is hands-down stunning. It's a hearty and rustic showstopper: thick and creamy fresh pea soup with tiny gnocchetti made from raisin pumpernickel bread. Great on a cold and rainy spring evening (fresh pea season). Luisa said it was three simple steps, but it's a little more than that . . .
Provided by Suzanne Pirret
Yield Makes 1 serving
Number Of Ingredients 16
Steps:
- Brown the scallion in the butter. Add the potatoes and sauté until they are light golden in color. Add the peas (save a few for garnish), then about a cup of the stock, and let it all simmer for about 15 minutes, until soft. Add more stock if necessary. It should be liquidy.
- Meanwhile, for the gnocchetti, sweat the leek in butter. Stir in the bread and season with freshly grated nutmeg, salt, and pepper. Place the mixture in a small bowl and mix in just enough beaten egg to make it slightly wet. Scoop out small quarter-size balls, place in the palm of your hand, and gently squeeze down till compressed to mold into gnocchetti (baby gnocchi).
- Make sure the peas and potatoes are soft and pour the mixture through a sieve, pressing the vegetables through with a rubber spatula. The pressing should yield about a cup or a cup and a half. Add a little more stock if the soup is too thick. Strain again if necessary and pour into a small saucepan. Drop in several gnocchetti, cover, and heat through at low heat for a few minutes until piping hot.
- Pour carefully into a heated soup bowl, to keep those little babies intact. Garnish with the fresh peas, tomato, goat cheese, a drizzle of an excellent extra virgin olive oil, and chopped chervil.
- *Beautiful with the wonderfully crafted Vieris Isonzo Sauvignon from Gianfranco Gallo's Vie di Romans property.
PASTA WITH CREAMY GOAT CHEESE AND SNAP PEAS
Provided by Pierre Franey
Categories dinner, easy, quick, pastas, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Crumble goat cheese fresh from refrigerator. Let warm to room temperature.
- Pluck off and discard the ends of the snap peas.
- In a large pot, bring 4 quarts of water to a boil. Add salt and the pasta. Bring to a boil again and cook, stirring, for 6 minutes. Add the snap peas, bring to a boil again and cook 3 minutes more, stirring. Do not overcook. The pasta and the peas should be al dente. Drain, and reserve 1/4 cup of the cooking liquid.
- Meanwhile, in a saucepan, heat the olive oil, add the garlic and cook briefly. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper. Cook over medium heat, stirring, for 5 minutes.
- Add the pasta and peas. Add the reserved cooking liquid, goat cheese and basil. Toss well. Adjust the seasoning. Cook briefly until thick. Serve immediately.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 9 grams, Carbohydrate 77 grams, Fat 16 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 767 milligrams, Sugar 9 grams
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