Creamy Snow Pea Pasta Primavera Recipes

PEAS AND PESTO PASTA PRIMAVERA

Steps:

• Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Penne, and stir gently.
• Cook pasta according to package directions adding the vegetables and peas for the last 4 minutes of cooking; remove from heat and drain well.
• Meanwhile, in a large pot bring the Traditional Basil Pesto and half-and-half* to a low simmer.
• Add pasta to the sauce in pot; heat through.
• Serve topped with Parmesan cheese.

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS

Steps:

• Bring a large pot of heavily salted water to a boil over medium-high heat.
• While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
• Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
• Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

BROCCOLI VEGGIE PASTA PRIMAVERA

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large skillet, cook the broccoli, carrot and onions in butter for 3 minutes. Add the mushrooms, garlic, basil, salt and pepper; cook 1 minute longer. Add snow peas and wine. Cover and cook for 2 minutes or until peas are crisp-tender., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

LOW FAT CREAMY PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions.
• Saute garlic in oil, adding carrots and green vegetables.
• Cover and simmer for 5 minutes.
• Remove from heat.
• Blend yogurt and cheese in blender until smooth.
• Drain pasta.
• Toss with remaining ingredients to sprinkle on top.
• Serve hot with extra grated cheese.

CREAMY SNOW PEA PASTA PRIMAVERA

Steps:

• Saute broccoli, zucchini, red pepper and snow peas in butter until crisp-tender.
• Add half& half and black pepper.
• Cook on medium heat briefly (2 to 4 minutes) until cream is slightly reduced.
• Toss with pasta and sprinkle with parmesan.

CREAMY LEMON CHICKEN PASTA PRIMAVERA

Steps:

• Place the chicken on a cutting board in front of you.
• Place your hand on the chicken and carefully cut the chicken in half, horizontally (resulting in two thin fillets).
• Season flour with salt, pepper and garlic powder (optional).
• Coat the chicken with the flour.
• Heat a large pan over medium heat. Add the butter and oil to the pan.
• Add the chicken and cook for 6-7 minutes until golden on both sides and cooked through. Remove from the pan and set aside.
• Cook the lemon slices for a minute per side then remove.
• In the same pan, add another small knob of butter then add the onion and garlic.
• Saute for a few minutes then add the zucchini, asparagus and green beans.
• Season with the Italian seasoning, salt and pepper. Cook for a few minutes then pour in the cream.
• Simmer until the sauce has reduced slightly and the vegetables are cooked.
• Add the Parmesan and lemon juice and stir in. Add the chicken and lemon slices back to the sauce and allow to heat through.
• Serve the chicken, vegetables and sauce over cooked pasta of your choice then top with fresh herbs and serve.

CHICKEN AND SNOW PEA PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Heat oil in a large skillet over medium heat until shimmering. Cook and stir the chicken breast meat until no longer pink, 5 to 8 minutes. Remove from skillet. Cook and stir the snow peas and green onions until the pea pods are slightly softened and bright green, 3 to 4 minutes. Reduce heat to medium-low, and stir the black bean sauce and peanut butter into the vegetables until well combined. Stir the chicken and bow tie pasta into the vegetable mixture, and allow to heat through, 2 to 3 minutes. Sprinkle with sesame seeds.

PASTA WITH PESTO AND PEAS

Steps:

• Cook the peas according to the package instructions and drain. Cook the pasta until al dente according to the package instructions.
• Meanwhile, add the basil leaves, mint leaves, pine nuts, garlic, 1/2 cup of the peas, 1/2 cup of the Parmesan and some salt and pepper to a food processor or blender. Turn on the machine, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
• Heat the cream and butter in a small saucepan over medium-low heat. Stir in the remaining 1/4 cup Parmesan.
• Drain the pasta and place in a serving bowl. Pour the cream mixture over the top, followed by the pesto. Add the remaining 1 cup peas, toss and serve immediately.