Fusilli With Potatoes And Peas Recipes

FUSILLI WITH POTATOES AND PEAS

Steps:

• In a covered pasta pot over high heat, bring water to a rapid boil.
• Meanwhile, in a large saute pan, heat oil over medium heat.
• Add in potatoes and salt and pepper to taste.
• Cook, stirring, until potatoes are firm to the bite and lightly browned, about 6 minutes.
• Add the onion, peas, and oregano and cook, stirring, until the onion is soft, about 5 minutes.
• Add water and cook about 1 minute.
• Add wine and cook until reduced by half.
• Remove from heat and set aside.
• While the sauce is simmering, add salt and fusilli to boiling water and cook, uncovered, over high heat until pasta is al dente.
• Scoop out about 1 cup of pasta water and set aside; drain pasta.
• Return potato mixture to high heat; add 2 tablespoons of the reserved pasta water and the butter and heat through.
• Add fusilli and, using a wooden spoon, toss to coat evenly, adding more pasta water if needed.
• Add half of the Parmigiano-Reggiano and toss well.
• Transfer to a large serving bowl and sprinkle with remaining cheese. Serve right away.

FUSILLI WITH PESTO AND GREEN BEANS

Steps:

• Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving 1/3 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve.

CREAMED PEAS AND NEW POTATOES

Steps:

• Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
• In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
• Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

FUSILLI WITH LEMON CREAM SAUCE, ASPARAGUS, AND PEAS

Steps:

• Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
• Place the peas in a colander, then drain the pasta and asparagus over the top of them (this will just heat the peas without overcooking them).
• In a skillet, melt the butter over medium heat.
• Add the garlic and cook for 1 minute.
• Combine broth and cornstarch, add to pan and bring to a boil.
• Cook, stirring, until broth starts to thicken, about 1 minute.
• Remove from heat and add cream, juice, salt, and peppers.
• Stir to combine.
• Add pasta and vegetables to the sauce, tossing gently to coat.
• Serve immediately.