PASTA WITH PEAS RECIPE RECIPES

Name: Pasta with salmon & peas
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: Makes enough for 2 adults + 2 children
Ingredients: 240g wholewheat fusilli; knob of butter; 1 large shallot, finely chopped; 140g frozen peas; 2 skinless salmon fillets, cut into chunks; 140g low-fat crème fraîche; ½ low-salt vegetable stock cube; small bunch of chives, snipped

PASTA WITH SALMON & PEAS RECIPE - BBC GOOD FOOD

Pasta with salmon & peas recipe - BBC Good Food image

Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3

Provided by Caroline Hire – Food writer

Categories Dinner

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield Makes enough for 2 adults + 2 children

Number Of Ingredients 8

Ingredients

240g wholewheat fusilli
knob of butter
1 large shallot, finely chopped
140g frozen peas
2 skinless salmon fillets, cut into chunks
140g low-fat crème fraîche
½ low-salt vegetable stock cube
small bunch of chives, snipped

Steps:

Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

Nutrition Facts : Calories 463 calories, FatContent 19 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 7 grams fiber, ProteinContent 25 grams protein, SodiumContent 0.2 milligram of sodium

PASTA, PESTO, AND PEAS RECIPE | INA GARTEN | FOOD NETWORK

Pasta, Pesto, and Peas Recipe | Ina Garten | Food Network image

Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.

Provided by Ina Garten

Categories main-dish

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 12 servings

Number Of Ingredients 20

Ingredients

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Steps:

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 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, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

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