Orecchiette With Asparagus And Peas Recipes

CREAMY ASPARAGUS AND PEAS PASTA

Steps:

• Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
• Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
• Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.
• Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
• Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
• Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
• Stir in cream and bring mixture to a simmer.
• Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.

ORECCHIETTE WITH BUTTERMILK, PEAS, AND PISTACHIOS

Steps:

• Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then coarsely crush with a measuring cup or glass.
• Cook pasta in a large pot of boiling salted water 6 minutes, then add peas and cook until pasta is al dente, about 2 minutes more.
• Meanwhile, heat butter and 2 Tbsp. oil in a medium heavy pot over medium. Cook leeks, garlic, red pepper flakes, and 3 mint sprigs, stirring occasionally, until leeks are soft but not browned, 6-8 minutes; season with salt. Add buttermilk; bring to a simmer. Pluck out mint; discard.
• Using a slotted spoon, transfer pasta and peas to leek mixture. Add 3 oz. Parmesan; cook, stirring vigorously and adding a little pasta water if needed, until sauce is creamy and coats pasta, about 1 minute. Season with salt and pepper. Remove from heat; add lemon juice. Pull leaves from remaining mint sprigs, tear into pasta, and toss. Divide pasta among bowls. Top with pistachios and Parmesan; drizzle with oil.

ORECCHIETTE WITH ASPARAGUS AND PEAS

Steps:

• Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and let it sizzle a minute. Add the asparagus and toss to coat in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes (add a splash of pasta water if the garlic is in danger of burning). Cover with a lid.
• Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus and season with the salt. Toss to combine and cook 2 to 3 minutes. Add the scallions, stir, and add 1 1/2 cups of pasta water. Bring to a boil and cook until reduced by about half, 3 to 4 minutes.
• When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve.

FETTUCCINE WITH ASPARAGUS AND PEAS

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute leeks in oil for 1 minute. Add asparagus and garlic; saute until asparagus is crisp-tender. Stir in the peas, salt and pepper., Drain fettuccine, reserving 1/2 cup cooking liquid. Place ricotta cheese in a small bowl; whisk in reserved cooking liquid. Whisk in 1/4 cup Parmesan cheese, lemon juice and zest. Add to the skillet; heat through. , Add fettuccine; toss to coat. Sprinkle with remaining Parmesan cheese.,

ORECCHIETTE WITH CHICKPEAS

Steps:

• Make sauce:
• Soak chickpeas in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
• Simmer chickpeas with whole garlic cloves and bay leaf in water to cover by 2 inches in a 4- to 5-quart pot, partially covered with lid, adding more water if necessary, until tender, 1 to 1 1/4 hours. Drain chickpeas and discard garlic and bay leaf.
• Heat oil in a large heavy pot over medium heat until it shimmers, then cook onion, celery, carrots, chopped garlic, red-pepper flakes (to taste), and 1/2 teaspoon sea salt, covered, stirring occasionally, until vegetables are softened, about 12 minutes. Add chickpeas, tomatoes, water, and remaining 1/2 teaspoon sea salt and simmer, uncovered, until vegetables are tender and sauce is slightly thickened, about 5 minutes. Stir in parsley and sea salt to taste.
• Make orecchiette:
• Stir together water and sea salt in a bowl until salt has dissolved. Add semolina in a stream, beating with an electric mixer at medium speed until a stiff dough forms, about 2 minutes. Transfer dough to a lightly floured surface and knead with lightly floured hands (use all-purpose flour) until smooth and elastic, about 6 minutes. Divide dough into 5 pieces and let stand under an overturned bowl 30 minutes.
• Line each of 2 trays (or a work surface) with a dry kitchen towel (not terry cloth) and dust with some semolina. Keeping remaining dough covered, roll 1 piece of dough into a 14-inch-long rope (about 3/4 inch thick) on an unfloured surface. Cut rope into 1/4-inch pieces. Dust your thumb with some flour and press down on each piece of dough, pushing away from you and twisting your thumb slightly to form an indented curled shape (like an ear). Transfer as formed to lined trays. Make more orecchiette with remaining dough. Let stand until dry, about 30 minutes.
• Cook orecchiette:
• Cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain and toss with sauce.

ORECCHIETTE WITH PEAS, RICOTTA, AND PARMESAN

Steps:

• Bring 4 quarts water to a boil in a large pot for cooking the pasta.
• Bring several cups water to a boil in a small pot for cooking the peas.
• Add the peas to the small pot of boiling water and cook until tender, about 4 minutes for fresh and about 1 minute for frozen; drain and set aside.
• Heat the oil in a small skillet.
• Add in the onion and saute until lightly browned, about 7 minutes.
• Stir in the peas and cook for 30 seconds.
• Scrape the onion and peas into a bowl large enough to hold the orecchiette or small shells when cooked.
• Stir in the ricotta and Parmigiano-Reggiano and salt and pepper to taste.
• When the water comes to a boil, add salt to taste and the orecchiette; cook until al dente and then drain, reserving 1/2 cup of the cooking water.
• Toss the pasta with the cheese sauce, adding as much cooking water as needed to thin the sauce.
• Divide among individual bowls and serve immediately.

ORECCHIETTE CARBONARA WITH PEAS

Steps:

• Bring a large pot of generously salted water to a boil. In a large sauté pan, place bacon and pancetta in oil over medium-low heat. Cook until bacon is browned and has rendered most of its fat. Drain all but 1 tablespoon of fat, leaving meat in the pan. Scrape in onion and garlic, and sauté until glassy and translucent, then add peas and thyme. Cook for 1 minute, then turn off heat.
• In a large mixing bowl, lightly whisk together eggs, egg yolks and cheese.
• When water comes to a rolling boil, stir in pasta and cook until tender but still a little chewy in the center (like a piece of gum). Ladle out a cup of cooking water, and reserve. Drain pasta, and pour it into sauté pan with bacon; grind coarse pepper over top. Fold pasta into sauce.
• Tip pasta into egg mixture, and fold it all together quickly, so eggs cook and coat pasta with a velvety sauce. Add pea tendrils (or spinach), and fold once more. Taste and adjust seasoning, adding a generous squeeze of lemon juice. Add a little pasta water if it becomes too thick. Spoon into shallow bowls, and sprinkle with parsley.

ORECCHIETTE WITH CHICKPEAS AND SPINACH

Steps:

• Bring a large pot of lightly salted water to a boil. Add the orecchiette and cook until al dente, about 10 minutes. Drain. Meanwhile, heat the olive oil in a large nonstick skillet. Add the bell peppers and saute until softened, about 5 minutes. Stir in the spinach and cook just until wilted.
• Stir in the rosemary and the fowl glaze. Stir in the chickpeas. Cook for about 2 minutes. Stir in 1 teaspoon of the salt and pepper to taste. Place the orecchiette in a large bowl. Add the spinach-and-chickpea mixture and toss to combine well. Season to taste with additional salt and pepper. Divide the orecchiette among 4 pasta bowls and serve immediately.

CREAMY GOAT CHEESE AND ASPARAGUS ORECCHIETTE

Steps:

• In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette, reserving 2/3 cup of the cooking water.
• Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 5 minutes.
• Add the orecchiette and the reserved cooking water to the skillet along with the lemon juice and zest season with salt and pepper. Cook, stirring, until the orecchiette is al dente and the asparagus is just tender, about 2 minutes. Add the goat cheese and chives and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese.

CREAMY RACCHETTE PASTA WITH ASPARAGUS AND PEAS

Steps:

• In a small skillet over medium heat, toast the pine nuts, stirring often, until golden, 2 to 3 minutes.
• In a large pot of boiling salted water, cook pasta until al dente, according to the package instructions, add the asparagus during the last 2 1/2 minutes of cooking and the peas during the last 30 seconds of cooking. Reserve 1 cup of the pasta water; drain.
• Return pasta, asparagus, peas, and reserved pasta water to pot. Toss with goat cheese, lemon zest, dill, and toasted pine nuts. Season with salt and pepper; serve immediately.