PASTA WITH TOMATO AND PEAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
- Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.
PEAS IN TOMATO SAUCE (REVITHIA ME SALTSA DOMATA)
I found this wonderful recipe on greek-recipes.com but it started with dried chick peas. Not having the luxury of time, I ended up remaking the recipe with a slightly more convenient ingredients. This can be served either as a side-dish serving 4 or an entrée serving 2.
Provided by justcallmetoni
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove peas from the freezer so that they can begin to thaw while the dish is simmering.
- Add olive oil and onions to a large skillet over medium heat. Cook 2 or 3 minutes until the onions soften a bit. Add the minced garlic and stir a minute.
- Add the tomatoes (canned and paste), sugar, oregano, basil, and water to the onions. Continue to cook another 5 minutes so that flavors begin to come together. Adjust seasonings as desired at this point. Add zucchini and cook 5 to 8 minutes. The zucchini should be cooked but still firm.
- Add the thawed peas and stir again until the peas are warm, about 2 or 3 minutes.
- Serve warm.
Nutrition Facts : Calories 95.4, Fat 3.8, SaturatedFat 0.6, Sodium 82.3, Carbohydrate 13.5, Fiber 3.5, Sugar 6.6, Protein 3.5
PASTA WITH PESTO AND PEAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook the peas according to the package instructions and drain. Cook the pasta until al dente according to the package instructions.
- Meanwhile, add the basil leaves, mint leaves, pine nuts, garlic, 1/2 cup of the peas, 1/2 cup of the Parmesan and some salt and pepper to a food processor or blender. Turn on the machine, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
- Heat the cream and butter in a small saucepan over medium-low heat. Stir in the remaining 1/4 cup Parmesan.
- Drain the pasta and place in a serving bowl. Pour the cream mixture over the top, followed by the pesto. Add the remaining 1 cup peas, toss and serve immediately.
SPAGHETTI WITH SICILIAN PESTO
A bold sauce incorporating the flavors of Sicily like raisins, anchovies, and capers coat the long strands of spaghetti in this easy weeknight dinner. Almonds, Parmesan, and olive oil step in to temper the bite of the more assertive ingredients, resulting in a delightfully sweet-and-sour flavor profile.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Roast pepper over a gas flame, turning, until blackened, about 8 minutes. (Or blacken under broiler.) Transfer to a bowl; cover with plastic wrap. Let stand 10 minutes. Remove skin, stem, ribs, and seeds. Tear into 2-inch pieces. Puree in a blender with tomatoes, anchovies, capers, raisins, almonds, cheese, and oil; season with salt and pepper.
- Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
- Add pepper mixture, then reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, almonds, and parsley, and drizzled with oil.
SWEET PEA PESTO PASTA
Peas, spinach and basil blend into a no-cook creamy pesto pasta sauce. Add shrimp or chicken to make a main dish.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Meanwhile, place peas, spinach, basil, Parmesan, olive oil, walnuts, garlic and salt and pepper in a blender or food processor.
- Two minutes before pasta is done, ladle out 1/2 cup hot pasta cooking water and add to blender. Pulse until smooth, scraping sides and adding additional pasta water by the tablespoon, if needed.
- When pasta is done, drain lightly and return to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Serve immediately with additional Parmesan cheese and tomatoes, if desired.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 66.4 g, Cholesterol 3.9 mg, Fat 14.7 g, Fiber 5.6 g, Protein 14.7 g, SaturatedFat 2.5 g, Sodium 396.5 mg, Sugar 6.3 g
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