Sauteed Peas And Scallions Recipes
SAUTéED PEAS AND SCALLIONS
Steps:
- Melt the butter in a medium skillet over medium-high heat. Add the peas and scallions. Cook, stirring, until heated through, about 3 minutes. Season with salt and pepper.
SAUTEED PEAS AND SCALLIONS
Scallions add a savory note to sweet peas in this dish. Cooking the peas only briefly -- in a little bit of butter -- lets them retain their flavor, color, and texture.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Melt butter in a medium skillet over medium-high heat. Add peas and scallions. Cook, stirring, until heated through, about 3 minutes. Season with salt and pepper.
PEAS WITH SHALLOTS
I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! -Rosemary Schirm, Avondale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 360mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic exchanges
BRAISED PEAS AND SCALLIONS
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a saucepan melt the butter over moderate heat, add the sugar, the scallions, the peas, and salt and pepper to taste, and cook the mixture, stirring, for 1 minute. Add the broth and simmer the mixture, covered partially, for 2 minutes, or until the peas are barely tender. Boil the mixture, uncovered, for 1 to 2 minutes, or until the peas are tender and the liquid is almost evaporated.
CRèME FRAîCHE PASTA WITH PEAS AND SCALLIONS
Here's an easy weeknight pasta featuring crème fraîche, the richer, slightly less tangy cousin of sour cream. It's combined with Parmesan, lemon zest and starchy pasta cooking water for a sauce that is creamy, velvety and bright. Whole bunches of scallions caramelize until their edges char, lending sweetness and a hint of smoke, while raw scallions add color as a garnish. To preserve the brightness of the peas, throw them in the pasta cooking water at the very end and drain along with the shells. Plan appropriately, and the sauce and scallions can be prepared in the time it takes the pasta to cook.
Provided by Hana Asbrink
Categories dinner, easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Trim the scallions. Thinly slice 1 or 2 scallions on the diagonal and set aside for garnish. Cut the remaining scallions into 1/2-inch-long pieces.
- In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add the 1/2-inch scallion pieces, season generously with salt and pepper, and cook, stirring occasionally, until scallions start to caramelize, soften and brown in spots, about 6 to 8 minutes. Set aside.
- Once the water comes to a boil, add the pasta and reduce the heat to medium-high. Cook until al dente according to package instructions. Reserve 1 cup of the pasta water.
- While the pasta cooks, prepare the sauce: In a large bowl, add the remaining 1 tablespoon oil, the Parmesan, crème fraîche and lemon zest; mix to combine. Stir in 1/2 cup of the hot reserved pasta water until the sauce is smooth. Season with salt and pepper and stir in the charred scallions.
- When the pasta is done, add the peas to the water and turn off the heat. Immediately drain the pasta and peas together, and add them to the sauce in the large bowl. Toss thoroughly to combine, adding more reserved pasta water as desired to loosen the sauce to a silky texture. Season to taste.
- Serve immediately. Divide among bowls and top with more pepper and reserved sliced scallions. Serve with the lemon wedges, for squeezing on top.
PEAS, MUSHROOMS, AND SCALLIONS
A unique way to serve peas! Fast, easy, and oh-so-yummy - a great dish to serve at dinner anytime, at potlucks, or at holiday dinners!
Provided by Helping Hands
Categories Low Cholesterol
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Saute mushrooms and scallions in butter for a few minutes, then add peas. Add another pat of butter. Salt and pepper to taste, then saute until heated thru.
- Serve immediately, or, re-heat later in microwave, adding a bit more butter and salt and pepper, before re-heating.
Nutrition Facts : Calories 141.5, Fat 0.9, SaturatedFat 0.2, Sodium 168.3, Carbohydrate 24.8, Fiber 7.7, Sugar 10, Protein 11.3
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