Pasta With Pesto And Peas Recipes

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PASTA WITH SALAMI AND PEAS



Pasta with Salami and Peas image

This recipe is SUPER simple and incredibly tasty. If you like Pasta Aglio Olio (pasta with garlic and olive oil), you'll LOVE this. The salty, garlicky salami with the sweet green peas -- MMMM! You'll find yourself making it all the time!

Provided by SAVVYHOSTESS

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package dry mostaccioli pasta
2 cups frozen green peas
½ cup olive oil
¼ cup butter
1 bunch green onions, chopped
2 teaspoons minced garlic
salt to taste
½ teaspoon ground black pepper
¾ teaspoon ground cayenne pepper
8 ounces thinly sliced hard salami
1 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook for 6 minutes. Mix in peas. Continue cooking 4 to 6 minutes, until pasta is al dente. Drain, and return to pot.
  • Heat the oil and butter in a skillet over medium heat. Stir in green onions and garlic. Season with salt, black pepper, and cayenne pepper. Cook and stir until green onions are tender. Mix in salami, and continue cooking until heated through. Transfer to the pot with the cooked pasta. Add Parmesan cheese, and gently toss.

Nutrition Facts : Calories 582.3 calories, Carbohydrate 52.3 g, Cholesterol 52.1 mg, Fat 32.1 g, Fiber 4.9 g, Protein 21.1 g, SaturatedFat 10.5 g, Sodium 805.3 mg, Sugar 3.6 g

PASTA AND PEAS



Pasta and Peas image

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

6 ounces ditalini, small elbow or small shells
1/2 onion, diced
1/4 cup olive oil
1 can peas, undrained
1 pinch dried basil, oregano,or both
1 cup water (from cooking the pasta)
salt and pepper

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 WITH CHOPPED PESTO AND PEAS



Pasta With Chopped Pesto and Peas image

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

Kosher salt and black pepper
1/2 cup raw walnuts, pine nuts, pistachios, almonds or a combination
2 ounces Parmesan, plus more for serving
1 large garlic clove
2 packed cups soft herbs, such as basil, parsley, mint or arugula
1/2 cup extra-virgin olive oil, plus more for serving
1 pound curly pasta, such as casarecce or fusilli
2 cups (10 ounces) frozen peas

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.

PASTA, PESTO AND PEAS



Pasta, Pesto and Peas image

A very refreshing dish that can be served at a barbeque, beach party, picnic, etc. From Ina Garten / The Barefoot Contessa. This is not in any of her cookbooks, so I wanted to share it here.

Provided by Pianolady

Categories     Vegetable

Time 57m

Yield 12 serving(s)

Number Of Ingredients 12

3/4 lb fusilli
3/4 lb bow tie pasta
1/4 cup olive oil
1 1/2 cups pesto sauce (I use my Pesto Sauce for Pesto, also from The Barefoot Contessa)
10 ounces frozen chopped spinach, defrosted and squeezed dry
3 tablespoons fresh lemon juice
1 1/4 cups of good mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 cups frozen peas, defrosted
1/3 cup pignolis (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Cook the fusilli and bow tie pastas separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente (you can use any pasta you like, however, or any combination of pastas).
  • 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 Cheese, peas, pignolis, salt and peper. Mix well, season to taste, and serve at room temperature.

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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 …
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  • 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.
  • 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 cheese, peas, pignolis, salt, and pepper.


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