Pastawithpeas Recipes

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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 PEAS



Pasta with peas image

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

1 lb (450 grams) Peas, fresh or frozen
1/2 lb (220 grams Short shaped pasta (shells, elbows, ditaloni...)
1/2 cup (50 grams) grated parmesan cheese, plus more to serve
2 cups (500 ml) vegetable broth or water, plus more if needed
1 small onion, diced
1 Tbsp olive oil, plus more for drizzling
salt & pepper, to taste

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 PEAS



Pasta Peas image

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

1 pound elbow macaroni
2 tablespoons olive oil
2 onions, chopped
salt and pepper to taste
1 (15 ounce) can tomato sauce
2 cups water
1 (15 ounce) can peas
½ cup grated Parmesan cheese

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, PANCETTA AND PEAS



Pasta, Pancetta and Peas image

Provided by Sunny Anderson

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

16 ounces fettuccine
8 ounces pancetta, diced
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
  • Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

PASTA SALAD WITH PEAS



Pasta Salad with Peas image

A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later.

Provided by TinaJ

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package elbow macaroni
2 cups frozen peas
1 cup mayonnaise
8 ounces mild Cheddar cheese, cut into small cubes
3 stalks celery, chopped
½ white onion, chopped
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
  • Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 32.4 g, Cholesterol 26.8 mg, Fat 21.5 g, Fiber 2.4 g, Protein 11.1 g, SaturatedFat 6.3 g, Sodium 272.9 mg, Sugar 2.8 g

ITALIAN PASTA AND PEAS



Italian Pasta and Peas image

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

1-1/2 cups water
1/2 cup milk
1 tablespoon butter
1 package (4.1 ounces) quick-cooking bow tie pasta and Parmesan/Romano sauce mix
1 cup frozen peas
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon dried oregano

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.

CREAMY PASTA WITH PEAS



Creamy Pasta with Peas image

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

Coarse salt and ground pepper
12 ounces farfalle pasta
1 package (10 ounces) frozen green peas
3/4 cup heavy cream
1/3 cup canned reduced-sodium chicken broth
1/2 cup grated Parmesan cheese
2 tablespoons pine nuts
1 bunch (5 ounces) arugula, tough stems removed, chopped

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 With Bacon and Peas image

Make and share this Pasta With Bacon and Peas recipe from Food.com.

Provided by 2Bleu

Categories     Pasta Shells

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup part-skim ricotta cheese
1/2 cup parmesan cheese, grated
2 tablespoons butter
1 dash salt, to taste
1 dash black pepper, to taste
4 slices bacon
1 medium onion, chopped fine
2 garlic cloves, minced
1 lb small shell pasta (or choice)
2 cups frozen peas
1 tablespoon lemon juice

Steps:

  • Place ricotta, parmesan, butter, salt and pepper in a large bowl. set aside. Fry bacon in skillet til crisp. Transfer bacon to paper plate to drain, crumbling once cooled. Reserve pan and bacon grease.
  • To the bacon pan, add onion and cook about 3 minutes. Add garlic and cook 1 more minute. Transfer onion mixture to cheese mixture.
  • Meanwhile, cook pasta in boiling water. When it is just 1 minute till done, add peas to water.
  • Reserving 1 cup of pasta/pea water, drain pasta and peas. Add half of the pasta water to the cheese mixture along with the lemon juice and mix till smooth.
  • Add pasta and peas to the cheese mixture and toss to coat, adding more reserved water as necessary to moisten pasta. Stir in bacon bits, adjust seasoning, and serve.

PASTA WITH PEAS



Pasta With Peas image

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

14OZ. shelled peas
12OZ. short, dry, ridged pasta (like penne)
2OZ. pancetta
1 spring onion, chopped
unsalted butter
Grana Padano cheese, grated
vegetable broth
1/2BUNCH parsley, chopped
extra-virgin olive oil
salt
pepper

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.

SUMMER PEA PASTA



Summer pea pasta image

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

3 tbsp olive oil
3 fat garlic cloves , finely chopped
1 red chilli , deseeded and finely chopped
zest 2 lemons
400g pasta
200g fresh or frozen peas
20g pack basil

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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