Pasta With Creamy Broccoli And Peas Recipes

PASTA WITH LEMON CREAM SAUCE, BROCCOLI, AND PEAS RECIPE - (4.4/5)

Steps:

• Cook pasta according to package directions, omitting salt and fat. Add broccoli during last 4 minutes of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside. Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.

CREAMY PASTA WITH BROCCOLI, PEAS AND LEMON

Steps:

• Half fill a large saucepan with water, add a large pinch of salt and bring to the boil. Add the pasta and cook for 10 minutes, stirring occasionally.
• Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan.
• Add the crème fraîche, lemon zest and Parmesan and season generously with plenty of freshly ground black pepper and a little more salt. Toss together over a low heat for 20-30 seconds, or until the crème fraîche is hot, then serve sprinkled with a little extra cheese, if you like.

PASTA WITH CREAMY BROCCOLI AND PEAS

Steps:

• In a large skillet, combine the broccoli, butter, olive oil, garlic, and salt to taste.
• Place the skillet on the stove and cook on medium-low heat for 4 minutes, stirring frequently. Add a few tablespoons of water, as needed, to ensure the broccoli does not burn.
• Add the cream and the peas to the skillet and cook for 3 minutes.
• Turn off heat and mix in the cheese and the dill or mint.
• Cook pasta according to package instructions.
• Drain the pasta.
• Add the pasta to the skillet and toss with the sauce.
• Serve with grated Pecorino Romano cheese.

BROCCOLI WITH BOW TIES AND PEAS

Steps:

• Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
• In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli with the peas.
• In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again.

FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE

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.