Summer Pea Pasta Recipes

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SUMMER PEA PASTA



Summer Pea Pasta image

One of My Favorite Vegan Pasta Dishes, This Summer Pea Pasta Is As the Name Suggests,a Fresh, Green, Garden Pea, Pasta Dish. Using Finely Chopped Garlic...

Provided by Nina Cole

Categories     Healthy Vegan Summer Recipes, Lunch Recipes, Main Dishes, Pasta Recipes, Summer Main Dish Recipes, Vegan Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Olive oil 3 tbsp
Garlic 3
Hot chilli pepper 1
Lemon zest 2
Pasta 400g
Frozen peas 200g
Basil 20g
Salt
Black pepper

Steps:

  • In a frying pan over medium heat, heat 1 tbsp oil in a frying pan and add garlic and chili.
  • Add zest and stir to mix.
  • In a large saucepan or pot, cook the pasta according to the package instructions and add the peas for the last 2 minutes. Once cooked, drain the liquid and return cooked pasta and peas to the pot.
  • Add garlic, chili and lemon zest to the pasta and mix well to coat.
  • Tear in basil leaves, season with salt and ground black pepper to taste and drizzle with olive oil. Toss well and serve hot.

Nutrition Facts : Calories 462, Fat 11g, SaturatedFat 2g, Carbohydrate 82g, Sugar 4g, Protein 15g

SUMMER PEA PASTA



Summer Pea Pasta image

This Summer Pea Pasta with Lemon Pepper Chicken is a light and lively dish! Quick to pull together and delightfully flavorful: the perfect mid-week meal!

Provided by Lindsey

Categories     Dinner     lunch     Main Course

Time 45m

Number Of Ingredients 14

8 ounces uncooked pasta ([I used Trottole because it's cool looking. I'm shallow like that])
3 tablespoons butter
5 garlic cloves (thinly sliced)
2 cups frozen green peas (thawed)
½ teaspoon sugar
3 tablespoons fresh lemon juice
½ teaspoon kosher salt
6 tablespoons torn fresh mint leaves
1 teaspoon grated lemon rind
½ cup pasta cooking liquid
2 chicken breasts
½ teaspoon freshly ground black pepper
¼ teaspoon sea salt
Juice of 1 medium lemon

Steps:

  • Cook pasta according to package directions until al dente. Drain pasta over colander reserving ½ cup cooking liquid. Run cold water over pasta to stop cooking.
  • Melt butter in a large skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Add peas and sugar; cook 2 minutes stirring frequently. Sir in cooked pasta, reserved ½ cup cooking liquid, and lemon juice. Cook for 2 minutes. Remove from heat.
  • Sprinkle with salt, mint, and lemon zest. Toss to combine and serve immediately.
  • Preheat oven to 400°.
  • While bringing water to a boil for the noodles, trim, rinse and pat chicken dry with paper towels. Sprinkle both sides with pepper and salt. Heat pan over medium-high heat and add 1 tablespoon olive oil to pan.
  • Brown chicken on both sides and then pour lemon juice over breasts. Bake in preheated oven 5-10 minutes until a minimum internal temperature has reached 165°. Time will vary by thickness of breast. Let rest while you prepare and serve with summer pea pasta.

Nutrition Facts : Calories 979 kcal, Carbohydrate 113 g, Protein 72 g, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 190 mg, Sodium 1293 mg, Fiber 14 g, Sugar 13 g, UnsaturatedFat 9 g, ServingSize 1 serving

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

SUMMER PASTA WITH PEAS & MINT



Summer Pasta With Peas & Mint image

This recipe sounds fresh and healthy and an nice alternative to tomato sauce covered pasta. This recipe was first published in the July 2006 issue of BBC Good Food Magazine. You could toss some thick slices of ham into it if you wanted meat in the meal.

Provided by Sarah_Jayne

Categories     Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

14 ounces spaghetti
8 ounces frozen peas
3 tablespoons olive oil
1 dash lemon juice
1 tablespoon coarse grain mustard
1/2 ounce mint, fresh, roughly chopped

Steps:

  • Boil the spaghetti according to pack instructions and, when you have two minutes left, throw in the peas.
  • Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like and pepper.
  • Drain the pasta, reserving a couple of tablespoons of cooking water and return to the pan.
  • Stir the reserved cooking water, olive oil mixture and mint through the pasta. Serve.

YUMMY SUMMER PEA SALAD



Yummy Summer Pea Salad image

Yummy summer salad!

Provided by TabbyKat

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 1h10m

Yield 10

Number Of Ingredients 9

2 (6 ounce) packages frozen peas, thawed
1 pound cooked bacon, chopped
1 cup golden raisins
1 (8 ounce) package shredded Cheddar cheese
1 sweet onion, chopped
½ cup sunflower seeds
1 cup mayonnaise
2 tablespoons wine vinegar
¼ teaspoon white sugar, or to taste

Steps:

  • Toss peas, bacon, raisins, Cheddar cheese, onion, and sunflower seeds together in a large bowl. Stir mayonnaise, vinegar, and sugar together in a small bowl; drizzle over the salad and toss to coat.
  • Cover bowl with plastic wrap and refrigerate for 1 hour.

Nutrition Facts : Calories 454.2 calories, Carbohydrate 22.1 g, Cholesterol 48.3 mg, Fat 35 g, Fiber 3 g, Protein 15.3 g, SaturatedFat 9.8 g, Sodium 649.7 mg, Sugar 12.9 g

SUMMER PEAS



Summer Peas image

Provided by Jason Epstein

Categories     easy, quick, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 5

1 head Boston lettuce, rinsed and torn
3 pounds fresh green peas, shelled
1 teaspoon sugar
2 tablespoons unsalted butter, cut up
Salt and freshly ground black pepper to taste

Steps:

  • Spread the lettuce in the bottom of a large pot, add the peas and sugar and dot with butter. Cover the pot and set over medium heat. Cook for 6 to 7 minutes; uncover and test the peas -- they should be bright green and tender. (If not, continue to cook, checking every 2 minutes.) Stir; season with salt and pepper.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 2 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 12 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 605 milligrams, Sugar 14 grams, TransFat 0 grams

YUMMY SUMMER PASTA



Yummy Summer Pasta image

Fresh snap peas and asparagus lighten up a pasta dinner! We serve this with sliced grilled chicken.

Provided by Sonya

Categories     Side Dishes

Time 40m

Yield 4

Number Of Ingredients 11

1 (13.25 ounce) package whole wheat rotini pasta
½ pound fresh asparagus, trimmed and cut into 1-inch pieces
1 (8 ounce) package sugar snap peas, ends and strings removed
1 tablespoon olive oil
1 small onion, chopped
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup freshly grated Pecorino Romano cheese
¼ cup thinly sliced fresh basil
½ teaspoon salt
¼ tablespoon coarsely ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the whole-wheat rotini at a boil until just beginning to become tender, 3 to 5 minutes. Stir in asparagus and snap peas and cook until vegetables are bright green and pasta is tender, about 3 more minutes. Drain pasta and vegetables, reserving 1/2 cup of the cooking water. Transfer rotini, asparagus, peas, and the cooking water to a large serving bowl and keep warm.
  • Heat olive oil in a large skillet over medium heat; cook and stir onion until barely golden, 10 to 12 minutes; stir in lemon juice and lemon zest and cook until lemon zest is fragrant, about 2 minutes.
  • Toss onion mixture, Pecorino Romano cheese, and basil into the pasta and vegetables; season with salt and black pepper.

Nutrition Facts : Calories 463.1 calories, Carbohydrate 80.6 g, Cholesterol 15.5 mg, Fat 8.8 g, Fiber 10.8 g, Protein 21.4 g, SaturatedFat 3.3 g, Sodium 479 mg, Sugar 2.1 g

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