CREAMY PASTA WITH PEAS
Peppery arugula and toasted pine nuts add grown-up flavors to a kid-friendly pasta dish. The bowties (farfalle) are always popular with kids, but you could use other short pasta shapes in this recipe, such as fusilli, orecchiette, or penne.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 8
Steps:
- For the kids (serves 2): In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot.
- Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
- Add sauce to pasta and peas; toss to combine. Season with salt. Divide half the pasta among serving bowls; reserve remaining in pot for the adults.
- For the adults (serves 2): Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. Add to reserved pasta along with arugula; season with pepper. Toss to combine, and serve immediately.
FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
- While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
- Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.
PASTA CREAM SAUCE WITH PEAS
Another basic in the Italian repertoire, this is very much like an Alfredo sauce and makes enough for one pound of pasta. It is also super-fast, ready in about 10 minutes. If you don't like peas, you can simply omit them, and you will essentially have an Alfredo sauce! Clearly, this recipe is not for the diet-conscious.
Provided by JackieOhNo
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, over medium-low heat, warm the cream, milk, salt, and pepper. Add the cooked pasta, Parmesan, and peas and stir until the cheese melts and the sauce thickens, 2-3 minutes. Serve.
Nutrition Facts : Calories 632.6, Fat 42.3, SaturatedFat 25.6, Cholesterol 147.3, Sodium 1050.9, Carbohydrate 46.5, Fiber 8.7, Sugar 5.4, Protein 19.1
PASTA WITH PESTO AND PEAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook the peas according to the package instructions and drain. Cook the pasta until al dente according to the package instructions.
- Meanwhile, add the basil leaves, mint leaves, pine nuts, garlic, 1/2 cup of the peas, 1/2 cup of the Parmesan and some salt and pepper to a food processor or blender. Turn on the machine, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
- Heat the cream and butter in a small saucepan over medium-low heat. Stir in the remaining 1/4 cup Parmesan.
- Drain the pasta and place in a serving bowl. Pour the cream mixture over the top, followed by the pesto. Add the remaining 1 cup peas, toss and serve immediately.
PASTA CARBONARA WITH PEAS
The trick to this classic pasta dish is to gradually mix the pasta water with the egg so you don't scramble it. Be sure to assemble all of the ingredients before you start cooking the sauce, because this recipe whips up fast!
Provided by Kardea Brown
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Reserve 1/2 cup pasta water. Drain, and set aside.
- Whisk together the eggs and cheese in a bowl. Cook the bacon in a large, deep skillet over medium-high heat until browned and crisp, about 8 minutes. Remove the bacon from the skillet to paper towels to drain, then chop the bacon. Reserve 2 tablespoons bacon drippings in the skillet and discard the rest. Add the garlic and peas to the skillet and cook, stirring constantly and scraping the browned bits from the bottom of the skillet, until the garlic is fragrant and the peas are warmed through, about 1 minute.
- Add the bacon and pasta to the skillet and heat over medium heat until hot, about 2 minutes. Reduce the heat to low. Working quickly, add the egg mixture to the pasta and toss with tongs until the pasta is coated in the sauce. Gradually add a little pasta water at a time to the pasta until a creamy, saucy consistency is reached. Season with salt and pepper and sprinkle each serving with parsley and more cheese.
- Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes.
- Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.)
- Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn't be able to see through it.)
- Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide).
- Separate the noodles into "nests" and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough.
CREAMY PASTA SALAD WITH BACON AND PEAS
There's nothing like a cold pasta shell that's coated in a luscious, silky blanket of bliss. But instead of full-on mayo, I swapped in half Greek yogurt for some subtle tang. It is so good. Perfect for a neighborhood potluck. Divine for quick lunches throughout the week.
Provided by Bev Weidner
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Boil the pasta until al dente, then drain and rinse under cold water until cool.
- Meanwhile, cook the bacon in a nonstick skillet over medium heat until crispy, 5 to 7 minutes. Remove to a paper towel-lined plate. Then crumble or chop into small pieces.
- Combine the pasta with the bacon, carrots, peas, onions, mayonnaise, yogurt, lemon zest and juice in a large bowl and toss until coated and fully mixed together. Season generously with a pinch of salt and give another toss.
- Garnish with the parsley leaves if using. Cover and chill the pasta salad for about an hour.
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.
CREAMY PASTA WITH HAM & PEAS
Here's a pasta dish as creamy and cheesy as it is easy! It's served with a luscious sauce made with cream cheese, peas and chopped ham.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Stir in onions; cook 4 min. or until crisp-tender, stirring frequently and adding garlic for the last minute. Add broth and cream cheese; cook 3 min. or until cream cheese is melted, and sauce is well blended and heated through, stirring frequently. Stir in lemon zest and juice.
- Drain pasta; place in large bowl. Add ham, peas and sauce; mix lightly.
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 620 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 5 g, Protein 15 g
CREAMY PASTA WITH MUSHROOMS, SPINACH, AND PEAS
This is a quick dinner I made one night with what I had in the freezer and fridge regularly. We really enjoyed it. We didn't have any meat, but I will probably make it again with fish or chicken. This could be a gluten free meal by substituting gluten free pasta. I used corn spaghetti. It could also be made vegetarian by substituting vegetable stock.
Provided by anneygirl
Categories Spaghetti
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 13
Steps:
- Put water onto boil for pasta. Salt water and cook according to package.
- Add spinach and peas to past for last four minutes of cooking time.
- Finely chop onion and mushrooms. Put garlic through a garlic press. Slice mushrooms.
- Heat olive oil and margarine in skillet over medium high heat.
- Add onion, mushrooms, and garlic. Saute until the onions and mushrooms are soft.
- Whisk in flour. Cook for another minute.
- Whisk in chicken stock until well blended. Then add half and half.
- Simmer until thickened. Whisk in Parmesan cheese.
- Salt and pepper to taste.
- Drain pasta, spinach, and peas and toss with sauce.
CREAMY PENNE PASTA WITH HAM AND PEAS
I tried to copy a wonderful dish I had at a small local Italian restaurant and this one turned out WONDERFUL (for a lot less money too!) The flavors are excellent and it's a totally new way to use up leftover ham. The crispy ham reminds me of pancetta. This is a very forgiving recipe and many different vegetables can be added to your liking, try sauteed zucchini with the peas, or mushrooms, broccoli, etc.
Provided by Aurora
Categories Ham
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring large pot of water to boil and add pasta, cooking to al dente.
- Add peas last 2-3 minutes to pasta.
- Scoop out 1 cup pasta water, then drain, and place in a large serving dish.
- Whisk flour into milk (or shake together in a jar) till mixed well.
- In skillet, pour olive oil in and add ham, cook over medium heat, stirring occasionally until ham is crispy. Remove to paper towel to drain.
- In sauce pan, melt butter (or use more olive oil) and saute garlic over medium low for about 2-3 minutes (if you love garlic, feel free to add more!).
- Whisk in milk/flour mixture and add chipped cream cheese, whisking till melted into sauce smoothly. Add Parmesan cheese and whisk till incorporated.
- In large dish with pasta and peas, toss in crispy ham, and any other vegetables you want (optional).
- Pour sauce over pasta and mix, pouring in pasta water till nice and creamy.
- Top with more parmesan and fresh ground pepper.
- serve immediately with tossed salad and garlic bread. YUM!
CREAMY CHICKEN PASTA
Try our crowd-pleasing creamy chicken pasta for your next family meal. It's packed with flavour and is easy for anyone to make, including children
Provided by Monaz Dumasia
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
- Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
- Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.
Nutrition Facts : Calories 668 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 0.7 milligram of sodium
CREAMY PASTA WITH HAM, TOMATO AND PEAS
Make and share this Creamy Pasta With Ham, Tomato and Peas recipe from Food.com.
Provided by Angela G.
Categories Ham
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put some salted water to boil and cook the pasta according to the packet instruction.
- Slice the onion and brown in a saucepan with olive oil and hot pepper. Then add chopped tomato and stir fry on a medium heat for a couple of minutes. Add sliced ham and mix. Pour the drained peas, cook for one minute and turn off the heat. Add the cream and the parmesan cheese.
- When the pasta is cooked, before draining, keep a cup of cooking water.
- Add the pasta to the pan, stirring over a medium heat until everything is tossing well (helping with some cooking water in case of need).
Nutrition Facts : Calories 518.9, Fat 6.5, SaturatedFat 2.6, Cholesterol 28.1, Sodium 658.4, Carbohydrate 86.9, Fiber 6.9, Sugar 8, Protein 26.9
CREAMY PASTA WITH ASPARAGUS & PEAS
Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 17m
Number Of Ingredients 5
Steps:
- Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
- Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.
Nutrition Facts : Calories 658 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.5 milligram of sodium
CREAMY JERK PASTA WITH CHICKEN AND PEAS
The combination of jerk flavourings with creamy pasta seems strange, but it's actually delicious! You can adjust the amount of spice to suit your taste. It is very quick to prepare.
Provided by Scoutie78
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta in lots of salted water.
- While the pasta is cooking, make the sauce:.
- Heat 1 Tbsp oil in a large skillet over med-high heat.
- Sprinkle the chicken cubes with salt and pepper, then saute them in the oil until browned on the outside. Take the pan off the heat and remove the chicken. Don't worry if it is not cooked all the way through.
- Add 1 Tbsp to the pan and turn the heat to med-low.
- Add the garlic and cook for 30 sec -- do not allow it to brown.
- Add the chicken broth, the cream cheese, the cream and the jerk sauce. Simmer for about 5 minutes, until the cream cheese melts and the sauce thickens slightly. Taste, and add more jerk sauce if you want more spice.
- Add the chicken, and simmer for 1 more minute, until all chicken is cooked through.
- Add spinach and frozen peas, and cook for 30 seconds to 1 minute, until peas are warm.
- By now the pasta should be cooked. Do not drain the pasta. Rather, use tongs to remove it from the water and put it, still dripping, into the sauce. (The drips of pasta water are starchy and help thicken the sauce.).
- Turn off the heat under the sauce.
- Toss, adding salt and pepper to taste. If using parmesan, add it now, and toss.
- Serve!
Nutrition Facts : Calories 739.3, Fat 30.5, SaturatedFat 11.4, Cholesterol 83.3, Sodium 249.8, Carbohydrate 83.2, Fiber 5.8, Sugar 4.2, Protein 32.2
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