Gnocchi Al Limone Con Spinaci E Piselli Recipes

GNOCCHI AL LIMONE CON SPINACI E PISELLI

Steps:

• Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.
• Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.
• Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until 'al dente'. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.
• Add gnocchi to sauce with parmesan cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

FETTUCCINE AL LIMONE E PISELLI

Steps:

• Bring a large pot of water to boil; salt.
• Melt butter in a large, high-sided skillet over medium-high heat.
• Add peas and stir to coat.
• Add lemon zest and cream; bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, 5 to 8 minutes.
• Season with salt and pepper.
• Meanwhile, cook pasta until al dente.
• Drain pasta, add to cream mixture and stir to combine and heat through.
• Serve immediately.