Fusilli With Sugar Snap Peas Recipes

Steps:

• Remove and discard the stem end and string from each sugar snap pod.
• Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
• Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

Steps:

• Combine all sauce ingredients in a heavy large pot. Bring to a boil over medium high heat. Reduce heat to medium low and simmer until sauce thickens and is reduced to 3 cups, stirring occasionaly, about 2 hours. Season with salt and pepper. Cool and keep chilled. Bring large pot of water to boil. Add peas; cook until just crisp tender, about 3 minutes. Remove peas, cool and drain. Add carrots to pot and oook until crisp tender, about 3 minutes. Remove and drain. Cook pasta in same bot until tender but firm. Rinse with cold water. Chill pasta and vegatables. Toss with sauce before serving.

Steps:

• Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
• Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

Steps:

• Boil the pasta, adding the sugar snaps to the water 2 mins before cooking time is up. Cool under running water, then drain. You can steam the salmon over the pasta pan for about 7 mins if you have a steamer basket, or put onto a heatproof plate and microwave on High for 2-3 mins until the flesh flakes easily. Peel away any skin, break into large flakes, then allow to cool.
• Mix the lemon zest, juice and crème fraîche together, then season to taste. If you need to, loosen with a few tbsp of water to make the consistency of double cream. Toss the pasta, peas and rocket into the dressing, flake in the salmon, then gently turn in the bowl a few times.

Steps:

• Cook pasta as package directs; drain.
• Meanwhile, in 13 x 9-inch baking pan, combine oil, garlic salt, oregano and crushed red pepper. Add potatoes and onion to pan; stir to coat.
• Roast at 425 degrees F for 15 minutes. Stir in Mann's Stringless Sugar Snap Peas; roast 5 minutes. Stir in broth; roast 5 minutes. Remove from oven. Add cooked pasta; stir to combine. Place in large serving bowl; sprinkle with cheese, as desired.

Steps:

• Cook pasta as package directs; drain.
• Meanwhile, in 13 x 9-inch baking pan, combine oil, garlic salt, oregano and crushed red pepper. Add potatoes and onion to pan; stir to coat.
• Roast at 425 degrees F for 15 minutes. Stir in Mann's Stringless Sugar Snap Peas; roast 5 minutes. Stir in broth; roast 5 minutes. Remove from oven. Add cooked pasta; stir to combine. Place in large serving bowl; sprinkle with cheese, as desired.