Sautéed Peas And Scallions Recipes

SAUTéED PEAS AND SCALLIONS

Categories Pea

Yield serves 4

Number Of Ingredients 4

Sautéed Peas and Scallions image

Steps:

Melt the butter in a medium skillet over medium-high heat. Add the peas and scallions. Cook, stirring, until heated through, about 3 minutes. Season with salt and pepper.

Ingredients

2 tablespoons unsalted butter
3 cups shelled fresh peas or thawed frozen peas
3 scallions, white and pale-green parts only, thinly sliced diagonally
Coarse salt and freshly ground pepper

SAUTEED PEAS AND SCALLIONS

Scallions add a savory note to sweet peas in this dish. Cooking the peas only briefly -- in a little bit of butter -- lets them retain their flavor, color, and texture.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Number Of Ingredients 4

Sauteed Peas and Scallions image

Steps:

Melt butter in a medium skillet over medium-high heat. Add peas and scallions. Cook, stirring, until heated through, about 3 minutes. Season with salt and pepper.

Ingredients

2 tablespoons unsalted butter
3 cups shelled fresh peas or thawed frozen peas
3 scallions, white and green parts only, thinly sliced diagonally
Coarse salt and freshly ground pepper

SPAGHETTINI WITH CHARRED SCALLIONS AND PEAS

This quick and easy pasta dish highlights the bounty of spring produce with charred scallions, asparagus, and sweet green peas. Plus, rotating vegetarian meals into your dinner menus does your health-and the planet-a big favor.

Provided by Lauryn Tyrell

Time 20m

Number Of Ingredients 10

Spaghettini with Charred Scallions and Peas image

Steps:

Heat oil and 1 tablespoon butter in a large skillet or braiser over medium-high. Add scallions; season with salt and pepper and cook, stirring occasionally, until golden and beginning to char, 4 to 5 minutes.
Stir in garlic, peas, and asparagus. Add 1/4 cup water, cover, and simmer until vegetables are crisp-tender, 3 to 4 minutes. Season to taste.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook per package directions until al dente. Reserve 1 cup pasta water; drain. Add pasta to skillet along with 1/2 cup pasta water and remaining 1 tablespoon butter.
Stir vigorously, adding more water as needed, 1 tablespoon at a time, to create a silky sauce. Remove from heat; stir in cheese, zest and juice, and more pasta water if needed. Season and serve, with more cheese and pepper.

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 large bunch scallions, chopped (2 cups)
Kosher salt and freshly ground pepper
2 cloves garlic, minced
1 cup fresh shelled peas
8 ounces asparagus, trimmed and cut into 1-inch pieces
12 ounces spaghettini
4 ounces Pecorino Romano, grated (1 cup), plus more for serving
1 teaspoon julienned lemon zest, plus 1 tablespoon fresh juice

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

Crème Fraîche Pasta With Peas and Scallions image

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.

Ingredients

Kosher salt and black pepper
3 bunches scallions (about 12 ounces)
3 tablespoons extra-virgin olive oil
1 pound medium shells pasta
1 cup finely grated Parmesan
3/4 cup crème fraîche
1 lemon, zested (about 2 teaspoons zest), then quartered
1 cup frozen peas

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Sautéed Peas And Scallions Recipes

SAUTéED PEAS AND SCALLIONS

SAUTEED PEAS AND SCALLIONS

Scallions add a savory note to sweet peas in this dish. Cooking the peas only briefly -- in a little bit of butter -- lets them retain their flavor, color, and texture.

SPAGHETTINI WITH CHARRED SCALLIONS AND PEAS

This quick and easy pasta dish highlights the bounty of spring produce with charred scallions, asparagus, and sweet green peas. Plus, rotating vegetarian meals into your dinner menus does your health-and the planet-a big favor.

CRèME FRAîCHE PASTA WITH PEAS AND SCALLIONS

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