PEA PESTO
This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water - we're talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person - use whatever shape you've got. Or, I've given you a super-simple method for fresh pasta below, using just flour and water.
Provided by Jamie Oliver
Categories Keep cooking and carry on
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Sit a sieve in the pan of pasta as it cooks, add the peas and blanch for 2 minutes.
- Peel the garlic and place in a pestle and mortar with a pinch of sea salt. Tear in the herb leaves and add the pine nuts.
- Drain the peas and add them to the mix, then roughly bash it all up to whatever texture you like - I like to keep it chunky.
- Finely grate in the Parmesan, and add about 2 tablespoons of extra virgin olive oil - enough to give you a spoonable consistency - then mix and season to perfection with salt and freshly ground black pepper. Drain the pasta, reserving a mugful of starchy cooking water. Toss with the pesto, loosening with some splashes of cooking water.
- Transfer to plates, and finish with a little drizzle of extra virgin olive oil and an extra grating of Parmesan, if you like.
Nutrition Facts : Calories 574 calories, Fat 29.4 g fat, SaturatedFat 5.6 g saturated fat, Protein 19.3 g protein, Carbohydrate 61.9 g carbohydrate, Sugar 6.1 g sugar, Sodium 0.8 g salt, Fiber 5.1 g fibre
GREEN PEA PESTO
This delicious, quick and easy recipe made with frozen peas is perfect served with a lovely big bowl of pasta. It will be loved by both kids and adults and makes a perfect midweek vegetarian meal.
Provided by Claire Thomson
Categories Dinner, Lunch
Number Of Ingredients 1
Steps:
- 1. Pour the peas into a wide, shallow bowl and cover with boiling water. 2. Drain the peas once softened. They don't need to be hot. 3. In a blender, or using a stick blender, blitz the peas with the crème fraîche, mint leaves, garlic, lemon and olive oil. Pulse the mix - it is nice to have a bit of pea texture and for it not to be too homogenous. Alternatively, reserve about a third of the frozen peas and add them whole to the whizzed mass. 4. Once blitzed to the desired consistency, stir in the grated Parmesan and season with salt and pepper. 5. Cook the pasta according to the packet instructions. Drain. 6. Put the pea sauce into the pasta pan and stir over a moderate heat for 30 or so seconds, to take the chill off. Add the cooked pasta, mix well and serve in bowls, with extra Parmesan.
ROAST BEEF FRENCH DIP WITH GREEN PEA PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Two 3-inch wide long loaves French crusty bread (8 inches of bread per sandwich), split
- For the pesto: In a food processor, combine the basil, peas, Parm, mint, tarragon, garlic and about 1/2 cup EVOO. Season with salt and pepper and process to almost smooth. Transfer to a small container until ready to use. Or refrigerate and bring to room temperature when ready to serve.
- For the beef: Bring the roast to room temperature. Sprinkle the meat with the salt, pepper and rosemary.
- Preheat the oven to 475 degrees F.
- Heat 2 tablespoons EVOO in a Dutch oven or large cast-iron skillet over medium-high heat. Brown the meat evenly, 5 minutes. Then transfer to the oven and roast 30 minutes, or until the internal temperature registers 120 degrees F on a meat thermometer.
- Transfer the roast to a cutting board and cover with foil, 30 minutes. Wrap and store if not serving right away.
- To serve, very thinly slice the meat. Heat the stock to warm but not boiling. Quickly dip the meat in the stock and place on the French bread. Top with the green pea pesto and set the bun top in place.
PEA PESTO CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
- For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
- Top with tomato halves and serve.
- *Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.
KALE AND GREEN PEA PESTO
Silky and sweet from the peas, with a boost of nutrients from the kale, this is just fantastic for any normal pesto application. Happens to be vegan, too! Stir into noodles, use it to sauce a pizza, spread on toasted baguettes as an appetizer--many possibilities. Amounts are, as always, just estimates. This makes a fairly large amount of pesto; I found that it keeps very well in the fridge, staying bright green if topped in its airtight container with just a bit of extra lemon juice.
Provided by Just Garlic
Categories Sauces
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large saute pan (use one with a lid--you'll need it in a minute).
- Add and cook the kale on medium heat until it just begins to get tender, then add the minced garlic and cook 1 more minute until garlic becomes fragrant.
- Now add the peas, salt, pepper, and red pepper flakes, stir well, then add the lemon juice, a splash of water, and cover the pan.
- Once the peas are warmed through, turn off the heat and uncover.
- Carefully pour your cooked veggies into your food processor and pulse several times. Begin processing (lowest speed if you happen to have options), adding additional olive oil in a thin stream as necessary to achieve your desired consistency. If I have it around, I like to use the liquid from a jar of good olives at this point instead of the olive oil: it's up to you.
- Once you've reached a smooth consistency you're happy with, taste the pesto for seasoning. Add more salt/lemon juice/pepper as desired, pulse to combine, then you're done and ready to use your pesto!
Nutrition Facts : Calories 71.5, Fat 3.7, SaturatedFat 0.5, Sodium 192.7, Carbohydrate 7.9, Fiber 2.1, Sugar 1.8, Protein 2.7
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