Pasta With Peas And Mint Recipes

PASTA WITH PEAS AND MINT

Steps:

• In a 5 quart pan, bring 2 or 3 quarts water to a boil.
• Clean stem ends and strings from peas.
• Rinse and drain.
• When water boils, add pasta, pushing it down into the water.
• Cook until almost tender to bite, about 3 minutes.
• Add peas and cook until they turn bright green, about 2 minutes.
• Drain peas and pasta through a colander.
• In a large pan, combine garlic and butter over high heat, stirring until butter melts.
• Add peas and pasta and mix until pasta stops sizzling, about 1 minute.
• Add about 2 t.
• of the lemon zest, 2 T.
• of the lemon juice, and about 1 T.
• of the mint to the pan, mix.
• Serve the pasta mix in wide pasta bowls, swirling to make a well in the center.
• Spoon creme fraiche into the centre of the bowls and sprinkle with remining peel, mint, and juice.
• Add salt and fresh ground pepper to taste.

ORZO WITH PEAS AND MINT

Steps:

• Cook orzo according to package directions. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.
• Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.
• Add cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in mint.

SUMMER PASTA WITH PEAS & MINT

Steps:

• Boil the spaghetti according to pack instructions and, when you have two minutes left, throw in the peas.
• Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like and pepper.
• Drain the pasta, reserving a couple of tablespoons of cooking water and return to the pan.
• Stir the reserved cooking water, olive oil mixture and mint through the pasta. Serve.

SUMMER PASTA WITH PEAS & MINT

Steps:

• Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.
• Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like, and pepper. Drain the pasta, reserving a couple of tbsps of the cooking water and return to the pan. Stir the reserved cooking water, olive oil mixture and mint through the pasta, then serve.

FETTUCCINE WITH PEAS AND MINT

Steps:

• Bring a large pot of water to a boil. Place the shelled peas in a sieve or a small colander and hold in the boiling water (with the rim of the sieve above the water so the peas do not float out) two to three minutes, to blanch the peas.
• Heat the butter in a large skillet. Saute the onion and prosciutto for a couple of minutes, then add the peas and the cream. Bring to a simmer, add the mint and remove from heat.
• Boil the fetuccine for one to three minutes (the softer it is the less time it takes), drain it and add it to the skillet with the sauce. Heat, stirring, season with salt and pepper to taste, sprinkle with cheese and serve.

PASTA WITH PEAS, CREAM, PARSLEY, AND MINT

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
• Meanwhile, bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated through, 1 to 2 minutes. Add 2 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute. Stir in mint and 1/4 cup parsley. Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining parsley. Serve, passing additional Parmesan alongside.

PASTA WITH MINT AND PARMESAN

Steps:

• Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.
• Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.