ORECCHIETTE WITH ASPARAGUS AND PEAS
Steps:
- Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and let it sizzle a minute. Add the asparagus and toss to coat in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes (add a splash of pasta water if the garlic is in danger of burning). Cover with a lid.
- Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus and season with the salt. Toss to combine and cook 2 to 3 minutes. Add the scallions, stir, and add 1 1/2 cups of pasta water. Bring to a boil and cook until reduced by about half, 3 to 4 minutes.
- When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve.
ORECCHIETTE PASTA WITH PEAS, HAM, AND CREAM
An easy Orecchiette Pasta recipe with Peas, Ham, and Cream
Provided by Michael Lomonaco
Categories Milk/Cream Pasta Sauté Ham Pea
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- 1. Cook pasta according to package directions.
- 2. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add onion and cook for 3 to 4 minutes, until translucent, stirring often.
- 3. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.
- 4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper to taste.
ORRECHIETTE CARBONARA
Provided by Jeanne Thiel Kelley
Categories Egg Pasta Sauté Kid-Friendly Low Cal High Fiber Dinner Leek Spring Boil Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.
- Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.
ORECCHIETTE CARBONARA WITH PEAS
Provided by Amanda Hesser
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of generously salted water to a boil. In a large sauté pan, place bacon and pancetta in oil over medium-low heat. Cook until bacon is browned and has rendered most of its fat. Drain all but 1 tablespoon of fat, leaving meat in the pan. Scrape in onion and garlic, and sauté until glassy and translucent, then add peas and thyme. Cook for 1 minute, then turn off heat.
- In a large mixing bowl, lightly whisk together eggs, egg yolks and cheese.
- When water comes to a rolling boil, stir in pasta and cook until tender but still a little chewy in the center (like a piece of gum). Ladle out a cup of cooking water, and reserve. Drain pasta, and pour it into sauté pan with bacon; grind coarse pepper over top. Fold pasta into sauce.
- Tip pasta into egg mixture, and fold it all together quickly, so eggs cook and coat pasta with a velvety sauce. Add pea tendrils (or spinach), and fold once more. Taste and adjust seasoning, adding a generous squeeze of lemon juice. Add a little pasta water if it becomes too thick. Spoon into shallow bowls, and sprinkle with parsley.
ORECCHIETTE WITH PEAS, RICOTTA, AND PARMESAN
Make and share this Orecchiette With Peas, Ricotta, and Parmesan recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 4 quarts water to a boil in a large pot for cooking the pasta.
- Bring several cups water to a boil in a small pot for cooking the peas.
- Add the peas to the small pot of boiling water and cook until tender, about 4 minutes for fresh and about 1 minute for frozen; drain and set aside.
- Heat the oil in a small skillet.
- Add in the onion and saute until lightly browned, about 7 minutes.
- Stir in the peas and cook for 30 seconds.
- Scrape the onion and peas into a bowl large enough to hold the orecchiette or small shells when cooked.
- Stir in the ricotta and Parmigiano-Reggiano and salt and pepper to taste.
- When the water comes to a boil, add salt to taste and the orecchiette; cook until al dente and then drain, reserving 1/2 cup of the cooking water.
- Toss the pasta with the cheese sauce, adding as much cooking water as needed to thin the sauce.
- Divide among individual bowls and serve immediately.
More about "orecchiette carbonara with peas recipes"
ORECCHIETTE CARBONARA RECIPE | BON APPéTIT
From bonappetit.com
2.5/5 (10)Estimated Reading Time 1 minServings 4
- Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.
- Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.
ORECCHIETTE WITH PANCETTA, PEAS AND FRESH HERBS - FOOD
From foodandwine.com
CARBONARA WITH PEAS - SIMPLY MADE RECIPES
From simplymaderecipes.com
CREAMY ONE-POT ORECCHIETTE WITH SAUSAGE & PEAS RECIPE …
From eatingwell.com
5/5 (2)Total Time 35 minsCategory Healthy One-Pot MealsCalories 400 per serving
ORECCHIETTE WITH PEAS, PANCETTA & CREAM - DELALLO
From delallo.com
HOW TO MAKE ORECCHIETTE CARBONARA WITH HARD-BOILED EGGS
From buzzfeed.com
SPAGHETTI CARBONARA WITH PEAS RECIPE | EATINGWELL
From eatingwell.com
SPAGHETTI CARBONARA WITH GREEN PEAS RECIPE - FOOD & WINE
From foodandwine.com
SPRING ORECCHIETTE PASTA WITH BURRATA | FEASTING AT HOME
From feastingathome.com
ORECCHIETTE CARBONARA WITH PEAS RECIPE - NYT COOKING
From cooking.nytimes.cf
ORECCHIETTE CARBONARA WITH ENGLISH PEAS AND PEA SHOOTS
From epicurious.com
ORECCHIETTE WITH PEAS, RICOTTA AND BLACK PEPPER RECIPE
From today.com
ORECCHIETTE CARBONARA RECIPE - EASY RECIPES
From recipegoulash.cc
ORECCHIETTE CARBONARA WITH ENGLISH PEAS AND PEA SHOOTS
From aazhar.us.to
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love