PEAS AND PASTA RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

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

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

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.

More about "peas and pasta recipe recipes"

PEAS AND PASTA SALAD RECIPE | SUNNY ANDERSON | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 23 minutes
  • To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook's Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.
See details


ITALIAN PASTA AND PEAS RECIPE: HOW TO MAKE IT
If your family doesn't care for peas, substitute frozen green beans or broccoli. By stirring in cubed cooked chicken or ham, this becomes a mouthwatering main dish with little effort.—Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Side Dishes
Calories 190 calories per serving
  • In a large saucepan, combine the water, milk and butter; bring to a boil. Stir in pasta and sauce mix. Cook over medium heat for 8 minutes, stirring occasionally. , Stir in the peas, mushrooms and oregano; cook 3-4 minutes longer or until pasta is tender. Remove from the heat. Sauce will thicken upon standing.
See details


CRèME FRAîCHE PASTA WITH PEAS AND SCALLIONS RECIPE - NYT ...
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.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
  • Serve immediately. Divide among bowls and top with more pepper and reserved sliced scallions. Serve with the lemon wedges, for squeezing on top.
See details


CRèME FRAîCHE PASTA WITH PEAS AND SCALLIONS RECIPE - NYT ...
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.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
  • Serve immediately. Divide among bowls and top with more pepper and reserved sliced scallions. Serve with the lemon wedges, for squeezing on top.
See details


PASTA AND PEAS RECIPE - FOOD.COM - FOOD.COM - RECIP…
This dish is very economical, fast and really tasty. Made this when I was first married and money was very tight.(we were in the military). I still make it a lot, using different kinds of beans.
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 566.9 per serving
  • add the rest.
See details


CREAMY SKILLET NOODLES WITH PEAS RECIPE: HOW TO MAKE IT
I’ve made this creamy noodle side for years. Since kids and adults go for it, I keep the ingredients on hand at all times. —Anita Groff, Perkiomenville, Pennsylvania
From tasteofhome.com
Reviews 4.3
Total Time 25 minutes
Category Side Dishes
Calories 329 calories per serving
  • In a large skillet, heat butter and oil over medium heat. Add noodles; cook and stir 2-3 minutes or until lightly browned. Stir in peas, broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until noodles are tender, stirring occasionally.
See details


BACON & PEA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES
This bacon and pea pasta has become a quick dinner classic round mine – five minutes and it's done
From jamieoliver.com
Total Time 15 minutes
Calories 674 calories per serving
    1. Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
    2. Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water.
    3. Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it’s all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in.
    4. Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.
See details


MINTED PEAS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Try these minted peas as a cold side dish when it's hot – they're lovely on bruschetta too
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 103 calories per serving
    1. Add the peas to a cold pan. Put the small bunch of mint on top of the peas, then boil the kettle. Pour just enough boiling water over the peas and mint to cover them, then put the pan on a high heat with a lid on. Bring back to the boil and cook until the peas are just perfect and tender – this should only be a couple of minutes. Immediately drain in a colander, then place the peas and mint into a salad-type bowl. Sprinkle with a little sea salt and freshly ground black pepper and a good squeeze of lemon juice or a swig of good-quality red or white wine vinegar. Cover the peas and mint with the olive oil (it’s important to use the best you can get, as the better the quality, the better the dish) and mix around. Put to one side for half an hour, after which the flavours will really have started to develop.
    2. There are so many things you can serve these peas with: from grilled fish to bruschetta or crostini, roasted or grilled lamb cutlets or pork, or served next to a hearty roast chicken. It’s always exciting to see lovely green peas under golden green oil.
See details


BACON & PEA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES
This bacon and pea pasta has become a quick dinner classic round mine – five minutes and it's done
From jamieoliver.com
Total Time 15 minutes
Calories 674 calories per serving
    1. Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
    2. Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water.
    3. Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it’s all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in.
    4. Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.
See details


MINTED PEAS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Try these minted peas as a cold side dish when it's hot – they're lovely on bruschetta too
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 103 calories per serving
    1. Add the peas to a cold pan. Put the small bunch of mint on top of the peas, then boil the kettle. Pour just enough boiling water over the peas and mint to cover them, then put the pan on a high heat with a lid on. Bring back to the boil and cook until the peas are just perfect and tender – this should only be a couple of minutes. Immediately drain in a colander, then place the peas and mint into a salad-type bowl. Sprinkle with a little sea salt and freshly ground black pepper and a good squeeze of lemon juice or a swig of good-quality red or white wine vinegar. Cover the peas and mint with the olive oil (it’s important to use the best you can get, as the better the quality, the better the dish) and mix around. Put to one side for half an hour, after which the flavours will really have started to develop.
    2. There are so many things you can serve these peas with: from grilled fish to bruschetta or crostini, roasted or grilled lamb cutlets or pork, or served next to a hearty roast chicken. It’s always exciting to see lovely green peas under golden green oil.
See details


PASTA WITH PEAS AND SAUSAGE | ALLRECIPES
With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe, and …
From allrecipes.com
See details


PASTA RISOTTO WITH PEAS & PANCETTA | NIGELLA'S RECIPES ...
Here, I cook pasta much as I would if I were making a traditional risotto. But there is a difference - that you don't have to stir constantly and that the pasta takes only 10 minutes to cook are obvious benefits to the harried midweek cook. I love the rice-shaped pasta …
From nigella.com
See details


PASTA WITH HAM, PEAS AND CREAM | NIGELLA'S RECIPES ...
Cook the pasta according to packet instructions in plenty of salted boiling water, and then after 5 minutes add the peas to the pasta water. When the pasta is cooked, drain with the peas. Put the dry pan back on the heat with the cream, ham and Parmesan and warm it through. Add the pasta and peas …
From nigella.com
See details


PASTA WITH PROSCIUTTO AND PEAS RECIPE | MARTHA STEWART
Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
From marthastewart.com
See details


PASTA SHELLS WITH PEAS AND HAM RECIPE - AMY TORNQUIST ...
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes.
From foodandwine.com
See details


FARFALLE PASTA WITH PANCETTA AND PEAS RECIPE
This quick and easy recipe is especially favoured by my girls. I usually make it with frozen peas, but when in season, fresh peas are ideal – just cook them for a little longer and add a little extra liquid. Farfalle is a butterfly-shaped pasta …
From lovefood.com
See details


SOUTHERN-STYLE CROWDER PEAS RECIPE | ALLRECIPES
The most common mistake in cooking fresh or frozen field peas of any kind is to add a bunch of seasonings. The peas have a delicate flavor and should not be seasoned with anything other than a moderate amount of salt and some seasoning meat (smoked ham hocks, dry salt meat, etc.). Cover shelled peas …
From allrecipes.com
See details


PASTA WITH PEAS, QUICK AND EASY! - THE CLEVER MEAL
Mar 11, 2020 · This Italian pasta with peas is a simple, creamy, and delicious one-pot dinner recipe that uses minimal ingredients. It makes a perfect weeknight meal, it’s ready in 15 minutes and 1 …
From theclevermeal.com
See details


MASALA PASTA RECIPE | INDIAN STYLE PASTA | INDIAN PASTA ...
Feb 07, 2019 · the recipe of indian style pasta masala is completely open ended and can be experimented with choice of veggies and sauces. for example the masala pasta recipe can be prepared with veggies like carrots, beans, peas, broccoli, snow pea and even sliced mushrooms. in addition with respect to sauces, indian style pasta …
From hebbarskitchen.com
See details


10 TASTY PEAS RECIPES – A COUPLE COOKS
Nov 30, 2019 · Peas are perfect in pasta recipes! Here they're mixed with bowtie pasta (farfalle) and flavored with Mediterranean-style flavors: fresh dill, feta cheese and lemon. It's a fantastic main dish peas recipe that works well for lunches or even as a pasta …
From acouplecooks.com
See details


HAM AND PEAS PASTA WITH GARLIC PARMESAN CREAM SAUCE - DAM…
Dec 21, 2017 · I used fresh (cooked) peas, cubes of ham from a ham steak, and the rest of the recipe items…and, I added some sliced scallions and fresh cherry tomatoes at the end, boiling the pasta …
From damndelicious.net
See details


PASTA E PISELLI (PASTA WITH PEAS) - COOKING WITH MAMMA C
Jan 03, 2019 · Pasta is my life. I publish other recipes to keep everyone interested, but I secretly wonder, "Can I post another pasta dish now?" I vote yes. So, behold, Pasta e Piselli (Pasta with Peas…
From cookingwithmammac.com
See details


HOW TO COOK FROZEN PEAS - FAVORITE FAMILY RECIPES
Nov 18, 2021 · Green peas should not be boiled! You can have sweet, creamy peas in less than 10 minutes. Try them tonight! The best way to cook frozen peas. I hate to break it to you, but you have been cooking peas wrong your entire life. Peas should not be boiled! Using our improved method, you can have flavorful, creamy peas …
From favfamilyrecipes.com
See details


BéCHAMEL SAUCE PASTA -2 WAYS - DASSANA'S VEG RECIPES
May 12, 2021 · About this recipe. White Sauce Pasta is an easy-to-make recipe of cooked pasta in a delicious white sauce – also known as Béchamel sauce. Simply prepare the white sauce – a mixture of butter, milk, flour and spices and pour it over your cooked pasta…
From vegrecipesofindia.com
See details


HOW TO COOK FROZEN PEAS - FAVORITE FAMILY RECIPES
Nov 18, 2021 · Green peas should not be boiled! You can have sweet, creamy peas in less than 10 minutes. Try them tonight! The best way to cook frozen peas. I hate to break it to you, but you have been cooking peas wrong your entire life. Peas should not be boiled! Using our improved method, you can have flavorful, creamy peas …
From favfamilyrecipes.com
See details


BéCHAMEL SAUCE PASTA -2 WAYS - DASSANA'S VEG RECIPES
May 12, 2021 · About this recipe. White Sauce Pasta is an easy-to-make recipe of cooked pasta in a delicious white sauce – also known as Béchamel sauce. Simply prepare the white sauce – a mixture of butter, milk, flour and spices and pour it over your cooked pasta…
From vegrecipesofindia.com
See details


BLACK EYED PEAS RECIPE (WITH HAM) - SPEND WITH PENNIES
Dec 31, 2018 · This Black Eyed Peas recipe is full of flavor. Black Eyed Peas are a symbol of luck and the perfect meal to start off your New Year! While they take a little bit of time, Black Eyed Peas are easy to cook and make a great hearty meal! We serve this recipe …
From spendwithpennies.com
See details


40 HEALTHY PASTA RECIPES - LIGHT PASTA DINNER IDEAS
Jun 26, 2020 · Instead, you can still make healthy dinner recipes that use pasta with these amazing ideas. For instance, try one of these pasta recipes that use alternative noodles, such as the sun-dried tomato lentil pasta …
From countryliving.com
See details