PASTA AND PEAS
This dish is very economical, fast and really tasty. Made this when I was first married and money was very tight.(we were in the military). I still make it a lot, using different kinds of beans.
Provided by Pat McCardle
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Start the water for the pasta.
- Meanwhile,heat a little of the oil in a sauce pan.
- Add the onions and cook until golden.
- (DO NOT BURN).
- Add the herbs, peas,and 1/2 cup of water and the rest of the oil.
- Keep warm.
- Drain the cooked pasta and put it in a bowl.
- Add the peas and mix.
- Add the rest of the water, if needed.
- I have also used Great Northern or Pork and beans--all undrained.
- You may add a diced tomato to the onions and peas, if you like.
- add the rest.
PASTA PEAS
This is a great and very quick recipe that my grandmother and my mom used to make for me. I make it for my family now. Enjoy!
Provided by JANDEE
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While pasta water is boiling, heat olive oil in a large skillet over medium heat. Cook onions in oil until tender. Stir in salt, pepper, tomato sauce, water and peas. Reduce heat and simmer until pasta is done.
- Stir cooked pasta into tomato mixture. Increase heat and bring to a boil briefly. Remove from heat, stir in cheese, cover and let rest 10 minutes. Serve.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 72.7 g, Cholesterol 5.9 mg, Fat 8.5 g, Fiber 7 g, Protein 17.3 g, SaturatedFat 2.2 g, Sodium 603.3 mg, Sugar 7.8 g
PASTA WITH PEAS
This creamy quick pasta with peas is a simple and super easy delicious one-pot dinner recipe that uses minimal ingredients. It's the perfect midweek meal, it's ready in 15 minutes and tastes so delicious!
Provided by Katia
Categories pasta
Number Of Ingredients 7
Steps:
- Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
- Add the peas and cook stirring frequently about 1 minute.
- Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end).
- Reduce the heat, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it's fine, add extra water gradually only if needed.
- Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
- Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!
Nutrition Facts : Calories 376 kcal, Carbohydrate 57 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 782 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
PASTA, PESTO, AND PEAS
Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.
Provided by Ina Garten
Categories main-dish
Time 32m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
- Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
- To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
CREAMY PASTA WITH PEAS
Peppery arugula and toasted pine nuts add grown-up flavors to a kid-friendly pasta dish. The bowties (farfalle) are always popular with kids, but you could use other short pasta shapes in this recipe, such as fusilli, orecchiette, or penne.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 8
Steps:
- For the kids (serves 2): In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot.
- Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
- Add sauce to pasta and peas; toss to combine. Season with salt. Divide half the pasta among serving bowls; reserve remaining in pot for the adults.
- For the adults (serves 2): Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. Add to reserved pasta along with arugula; season with pepper. Toss to combine, and serve immediately.
PASTA WITH BACON AND PEAS
Pasta in a red sauce with bacon and peas.
Provided by ANGCHICK
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large pot over medium heat. Saute bacon, onion and garlic until lightly browned. Stir in tomato sauce. Season with parsley, basil, garlic powder and pepper. Bring to a boil, reduce heat, and simmer 20 to 30 minutes, stirring occasionally. Stir in peas. Toss with pasta until evenly coated. Sprinkle top with Romano.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 72.1 g, Cholesterol 22.2 mg, Fat 9 g, Fiber 6.8 g, Protein 18.6 g, SaturatedFat 2.4 g, Sodium 1159.5 mg, Sugar 10.7 g
ITALIAN PASTA AND PEAS
If your family doesn't care for peas, substitute frozen green beans or broccoli. By stirring in cubed cooked chicken or ham, this becomes a mouthwatering main dish with little effort.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the water, milk and butter; bring to a boil. Stir in pasta and sauce mix. Cook over medium heat for 8 minutes, stirring occasionally. , Stir in the peas, mushrooms and oregano; cook 3-4 minutes longer or until pasta is tender. Remove from the heat. Sauce will thicken upon standing.
Nutrition Facts : Calories 190 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 574mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
PASTA WITH PEAS
Busy at work and want something comforting and healthy to cook in under 30 minutes? The Venetian speciality, pasta with peas or pasta coi bisi in Italian fits the bill!
Provided by Redazione Web
Categories pasta
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Cut pancetta into 1/4" cubes and sauté in a pan together with the chopped spring onion and a bit of oil.
- Add salt and pepper, then add the peas and a ladleful of vegetable broth or water (around 1 cup); cook for 10-15 minutes.
- Cook the pasta in salted boiling water separately until al dente. Mix with peas. Add 1/2 Tbsp. butter to make it creamy.
- Complete the dish with grated Grana Padano cheese and chopped parsley.
FRESH PASTA AND PEAS
Delicious pasta dish with fresh green peas. This a simple but tasty recipe that will have you wanting for more.
Provided by Pietro
Categories Healthy
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place peas in a saucepan with the salt, spring onions, olive oil, parsley and water.
- Cook them gently for 15 minutes.
- In the meantime,cook the tagliatelle in a separate saucepan, drain it and return it to the saucepan.
- Add the cooked peas to the tagliatelle, making sure to include the juices.
- Mix well and serve hot with grated pecorino cheese.
Nutrition Facts : Calories 448.9, Fat 10.8, SaturatedFat 2, Cholesterol 70, Sodium 23.5, Carbohydrate 71.8, Fiber 7.1, Sugar 6.4, Protein 16.4
PASTA WITH CHOPPED PESTO AND PEAS
This pesto doesn't call for a food processor, blender, or mortar and pestle - and it's better for it. Instead, all of the elements are chopped and mashed together by hand. (Pesto means "to pound, crush or smash" in Italian.) In Tuscany, this would be done with a half moon-shaped mezzaluna, but a chef's knife does the job, too. The result is a more textured mix with bright pops of flavor, like a sauce, herb salad and nut garnish in one. Basil and pine nuts are classic choices, but this version, "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), was guided by the pesto ratio in "Salt, Fat, Acid, Heat" by Samin Nosrat. It works with whatever soft herbs and nuts that you like and have on hand.
Provided by Ali Slagle
Categories weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
- As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
- Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
- Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.
SUMMER PEA PASTA
No time to cook? This light, fresh pasta dish is ready to eat in 15 minutes
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 15m
Number Of Ingredients 7
Steps:
- Heat 1 tbsp oil in a frying pan and cook the garlic and chilli for a couple of mins until very lightly golden. Stir in the zest.
- Cook the pasta, adding the peas for the final 2 mins. Drain, then tip everything back into the saucepan. Tip in the garlic, chilli and lemon, scraping in any bits stuck to the pan. Tear in the basil, season and add the remaining olive oil. Stir well.
Nutrition Facts : Calories 462 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.03 milligram of sodium
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