LINGUINE WITH PANCETTA AND PEAS #RECIPE
This Linguine with Pancetta and Peas is perfect for spring! It's fresh, savory, and satisfying all at the same time!
Provided by Susan
Number Of Ingredients 14
Steps:
- Cook the pasta according to the directions on the package.
- While the pasta is cooking, you can make the sauce.
- Place a large skillet over medium heat, and add the olive oil.
- When the oil is hot, add the onion and sauté for 3 to 4 minutes.
- Add the garlic and the pancetta, and sauté for another 3 to 4 minutes.
- Add the broth and the peas, and bring to a simmer.
- Add the butter and whipping cream, and turn the heat down to low.
- Gently stir sauce until the butter has melted and the sauce has slightly thickened.
- Add the green onions, parsley, basil, and a little of the parmesan cheese and gently stir to combine. Add the remaining parmesan a little at a time, stirring in between each addition.
- Taste the sauce, and adjust the salt and pepper to your liking.
- Add the pasta to the sauce and toss to combine for 1 to 2 minutes.
- Serve immediately with extra Parmesan cheese sprinkled on top.
LINGUINE WITH BASIL AND PEAS
Tasty and unique pasta dish. Goes great with any protein.
Provided by barbara lentz
Categories Pasta Sides
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cook the linguine in boiling salted water drain reserving 1/4 cup pasta water.
- 2. In a large skillet add 1 tbsp butter and saute the leeks for about 3 minutes. Stir in 3/4 cup of the vegetable broth and the peas. Bring to a boil and then simmer for 5 minutes.
- 3. Place 1 1/2 cups of the pea mixture into a food processor, add the remaining vegetable broth,olive oil and 1 cup basil. Process until smooth. Place in a bowl and add the remaining pea mixture and the reserved pasta water. Add two tbsp butter to skillet. Add the mushrooms and garlic and cook until mushrooms are browned. Add the pea mixture back to pan and then stir in the linguine. Cook until warmed through. Serve with chopped basil sprinkled on top.
PASTA WITH SNAP PEAS, BASIL, AND SPINACH
The cream sauce and kid-friendly vegetables make this a pasta dish for the whole family.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta and garlic 1 minute less than package instructions. Add snap peas and cook 30 seconds. Add spinach and basil and stir once to wilt. Reserve 1/2 cup pasta water, then drain.
- Add cream to pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to pot and cook, stirring, 2 minutes. Stir in Parmesan. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.
Nutrition Facts : Calories 513 g, Fat 15 g, Fiber 10 g, Protein 24 g, SaturatedFat 9 g
CREAMY FETTUCCINE WITH PEAS AND BASIL
Provided by Kerri Conan
Categories Pasta Vegetarian Quick & Easy Dinner Basil Pea Healthy Vegan Self Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- In a bowl, whisk oat milk, cashew butter and 1/2 teaspoon salt until big lumps disappear. In a large nonstick skillet, heat oil over medium heat. Cook garlic, stirring, until golden, 1 minute. Stir in milk mixture; reduce heat to low and simmer, stirring frequently, until thick and fragrant, 2 minutes. Stir in peas; turn off heat. Cook pasta as directed on package with remaining 1 teaspoon salt until just tender. Drain pasta, reserving 1 cup cooking liquid. Heat milk and pea mixture over low heat for 2 minutes. Toss in pasta; add cooking water as needed to thin sauce to desired thickness; toss to thoroughly coat pasta. Garnish with basil and black pepper; serve.
PASTA WITH PEAS, CRAB, AND BASIL
Chopping peas slightly prevents them from rolling off the pasta in this dish of pappardelle -- long, flat, wide noodles -- with crab and basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Bring a large saucepan of water to a boil, and generously add salt. Stir in pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
- Meanwhile, melt butter in a large saute pan over medium heat. Add shallots, and cook until they are translucent and fragrant, about 2 minutes. Add peas, and season with salt and pepper; cook until peas are tender and bright green, 4 to 5 minutes. Add crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
- Stir in cream and basil, and cook until mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.
PASTA WITH PEAS, CRAB, AND BASIL
Steps:
- Bring a large saucepan of water to a boil, and generously add salt. Stir in the pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
- Meanwhile, melt the butter in a large sauté pan over medium heat. Add the shallots, and cook until they are translucent and fragrant, about 2 minutes. Add the peas, and season with salt and pepper; cook until the peas are tender and bright green, 4 to 5 minutes. Add the crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
- Stir in the cream and basil, and cook until the mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.
LINGUINE WITH BASIL-PEA CREAM
From Cooking Light. Serving size: 1 1/3 c. pasta. Per serving: 383 calories, 9.5 g fat, 15.7 g protein, 59.8 g carb, 6.8 g fiber 15 mg cholesterol.
Provided by ratherbeswimmin
Categories Vegetable
Time 49m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
- Add in leeks; stir/saute 3 minutes.
- Stir in 3/4 cup broth and peas; bring to a boil.
- Partially cover, lower heat, and simmer 5 minutes.
- Place 1 1/2 cups pea mixture, 3/4 cup broth, 1 cup basil leaves, and oil in a blender; process until smooth.
- Put pureed pea mixture in a big bowl.
- Stir in remaining pea mixture.
- Melt 2 tablespoons butter in a pan over medium-high heat.
- Add in mushrooms and garlic; stir/saute 6 minutes or until mushrooms are tender.
- Stir mushroom mixture, pasta, salt, and pepper into pea mixture.
- Sprinkle 2 teaspoons chopped basil over each serving.
Nutrition Facts : Calories 391.2, Fat 10.1, SaturatedFat 4.3, Cholesterol 15.3, Sodium 761.2, Carbohydrate 60.5, Fiber 7.8, Sugar 7.5, Protein 16
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