PEA PASTA RECIPE RECIPES

Name: Chicken, leek & pea pasta bake
Total time: 1 h
Yield: 6
Cuisine: italian
Ingredients: 1 tablespoon butter plus extra for greasing; 350 g conchiglie pasta; olive oil; 2 leeks; 2 cloves of garlic; 100 ml chicken stock; 100 ml white wine; 150 g frozen peas; 200 g cooked chicken; 225 ml milk; 250 g ricotta cheese; 60 g Parmesan cheese

CHICKEN PASTA BAKE RECIPE | JAMIE MAGAZINE RECIPES

Chicken pasta bake recipe | Jamie magazine recipes image

A delicious pasta bake for the whole family to enjoy from the lovely Chiappa sisters. Great for using up leftover chicken.

Total Time 1 hours

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon butter plus extra for greasing
350 g conchiglie pasta
olive oil
2 leeks
2 cloves of garlic
100 ml chicken stock
100 ml white wine
150 g frozen peas
200 g cooked chicken
225 ml milk
250 g ricotta cheese
60 g Parmesan cheese

Steps:

1. Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish.
2. Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.
3. Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
4. Dice the cooked chicken.
5. To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
6. Spoon the pasta mixture into the baking dish. Top with the remaining ricotta, grate over the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.

Nutrition Facts : Calories 400 calories, FatContent 14.9 g fat, SaturatedFatContent 6.8 g saturated fat, ProteinContent 26.9 g protein, CarbohydrateContent 39.4 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 0.48 g salt, FiberContent 2.2 g fibre

LEMONY PRAWN & PEA PASTA RECIPE | BBC GOOD FOOD

Lemony prawn & pea pasta recipe | BBC Good Food image

A simple and flavoursome storecupboard prawn pasta dish that combines fresh flavours with quick cooking

Provided by Good Food team

Categories Dinner, Main course, Pasta, Supper

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 4

Number Of Ingredients 7

Ingredients

350g linguine or other long pasta
140g large frozen prawn
100g frozen pea
1 egg yolk
zest and juice 1 lemon
handful grated parmesan
soured cream (optional)

Steps:

Boil the linguine for 8 mins. Three minutes before the time is up, tip in the prawns and peas. Reserve a cup of cooking water, then drain the pasta and return to the pan.
Add the egg yolk, lemon zest and juice, most of the Parmesan and some soured cream, if you like. Stir everything together, adding a little of the pasta cooking water to loosen the mixture.
Serve sprinkled with Parmesan.

Nutrition Facts : Calories 393 calories, FatContent 6 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 21 grams protein, SodiumContent 0.33 milligram of sodium

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