CREANY PEAS ALFREDO
This is a rich and creamy sauce to serve over your pasta, rice,chops,chicken, potatoes any style, biscuits..etc......
Provided by Pat Duran @kitchenChatter
Categories Vegetables
Number Of Ingredients 11
Steps:
- Chop bacon and brown with onion and garlic in a large skillet on medium heat.Add mushrooms, and stir in Worcestershire sauce, salt and pepper.
- Stir in cream,flour and cheese,blend and add the peas. Cook until thickened. Remove from heat. Sprinkle with parsley. --- Great served over your favorite pasta, tortellini, rice, potato,chops, chicken, shrimp...etc...
TORTELLINI WITH CREAM CHEESE ALFREDO AND PEAS
Use cream cheese in this Alfredo sauce, and toss it with tortellini, peas and ham.
Provided by Food Network
Time 20m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Bring the milk, cream cheese and Parmesan to a simmer in a large saucepan, whisking vigorously until the cream cheese is dissolved and the sauce is thick, about 5 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas, remove from the heat, and stir in the ham.
- Add the pasta to the boiling water and cook according to package directions. Drain the pasta and toss with the sauce. Season with salt and pepper, sprinkle with additional Parmesan, and serve hot.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
LEMON AND PEA ALFREDO
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.
- Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.
- When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.
- Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).
- Sprinkle with the pink pepper and additional Parmesan, if desired.
SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO SAUCE
Steps:
- For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
- Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
- For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
- Top each portion with a fried sage leaf.
CREAMY STOVE-TOP ALFREDO WITH BACON AND PEAS
Make and share this Creamy Stove-Top Alfredo With Bacon and Peas recipe from Food.com.
Provided by KathyP53
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In an extra large skillet, cook the four slices of chopped bacon over medium heat until crisp. Add garlic; cook and stir for 30 seconds more. Drain off fat. Stir in pasta, broth, water, salt, and pepper.
- Bring to boiling; reduce heat. Simmer, covered, for 12-15 minutes or until pasta is al dente, stirring once. Stir in peas, whipping cream, and Parmesan cheese. Cook and stir for 2 minutes more or until heated through. Serve immediately sprinkled with crumbled bacon.
Nutrition Facts : Calories 396.9, Fat 16, SaturatedFat 7.7, Cholesterol 86, Sodium 849, Carbohydrate 47, Fiber 3.5, Sugar 3.2, Protein 15.9
PEAS AND MUSHROOM ALFREDO
This is something quick and easy that I serve has a side dish or even a main dish. I like to make my own alfredo sauce for this recipe, using "Recipe#111347".
Provided by CookingONTheSide
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook fettuccine as label directs.
- While it's cooking, heat olive oil over medium heat in large saute pan.
- Saute mushrooms and garlic in olive oil until juices evaporate and mushrooms are lightly browned.
- Add Alfredo sauce and peas to mushroom and garlic; heat through.
- Add 1 cup Romano cheese; stir to combine.
- Drain fettuccine.
- In large mixing bowl, toss fettuccine and Alfredo-sauce mixture.
- Season with salt and pepper to taste.
- Serve hot with remaining Romano.
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- While pasta is cooking, heat the cream in a medium saucepan over medium heat. Do not let the cream come to a boil. Whisk in butter until melted. Add the Parmesan, whisking continually, until sauce thickens. Keep warm over low heat, stirring occasionally. Be careful not to burn the sauce.
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