PASTA WITH PEAS
This creamy quick pasta with peas is a simple and super easy delicious one-pot dinner recipe that uses minimal ingredients. It's the perfect midweek meal, it's ready in 15 minutes and tastes so delicious!
Provided by Katia
Categories pasta
Number Of Ingredients 7
Steps:
- Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
- Add the peas and cook stirring frequently about 1 minute.
- Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end).
- Reduce the heat, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it's fine, add extra water gradually only if needed.
- Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
- Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!
Nutrition Facts : Calories 376 kcal, Carbohydrate 57 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 782 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
PASTA, PESTO, AND PEAS
Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.
Provided by Ina Garten
Categories main-dish
Time 32m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
- Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
- To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
CAVATELLI WITH SAUSAGE AND PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Heat a large skillet over medium heat and add the olive oil. Crumble the sausage into the skillet and add the onion. Cook, breaking up the meat with a wooden spoon, until the onion is softened, about 8 minutes. Increase the heat to medium high and cook, stirring, until the sausage and onion are lightly browned, about 2 minutes.
- Push the mixture to the sides of the skillet and add the tomato paste in the middle. Cook the tomato paste, stirring, until darkened, 1 to 2 minutes. Add the rosemary, then stir the tomato paste into the sausage and onion. Stir in the wine and bring to a simmer. Cook until the wine is reduced by half, about 2 minutes. Add 1 1/2 cups of the boiling water and bring the sauce to a boil. Cook until thickened, about 5 minutes.
- While the sauce cooks, add the cavatelli and peas to the remaining boiling water and cook as the cavatelli label directs. Reserve 1/2 cup pasta water, then drain.
- Add the cavatelli, peas and parsley to the sauce and bring to a simmer. Toss to coat, adding more cooking water as needed to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among bowls and top with more cheese.
Nutrition Facts : Calories 600, Fat 34 grams, SaturatedFat 12 grams, Cholesterol 79 milligrams, Sodium 1205 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 25 grams, Sugar 5 grams
RIGATONI WITH SAUSAGE & PEAS
With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. -Lizzie Munro, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook rigatoni according to package directions., Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Add tomato paste; cook and stir 2-3 minutes or until meat is coated. Stir in tomatoes, dried basil and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally., Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese and, if desired, fresh basil.
Nutrition Facts : Calories 563 calories, Fat 28g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 802mg sodium, Carbohydrate 60g carbohydrate (11g sugars, Fiber 7g fiber), Protein 23g protein.
PASTA WITH SALAMI AND PEAS
This recipe is SUPER simple and incredibly tasty. If you like Pasta Aglio Olio (pasta with garlic and olive oil), you'll LOVE this. The salty, garlicky salami with the sweet green peas -- MMMM! You'll find yourself making it all the time!"
Provided by Savvy Hostess
Categories Penne
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil.
- Place pasta in the pot, and cook for 6 minutes. Add peas. Continue cooking 4 to 6 minutes, until pasta is al dente. Drain, and return to pot.
- Meanwhile, heat the oil and butter in a skillet over medium heat. Stir in green onions and garlic. Season with salt, black pepper, and pepper flakes. Cook and stir until green onions are tender.
- Mix in salami, and continue cooking until heated through.
- Transfer to the pot with the cooked pasta.
- Add Parmesan cheese, and gently toss.
PASTA WITH SALAMI
A simple, no-fuss pasta dish that's packed with fragrance and flavour. Few ingredients, create a full and super-charged hit of flavour - learn how to make this delicious penne, salami & tomato dish at home.
Provided by Lee
Categories Appetizer Main Course
Time 20m
Number Of Ingredients 8
Steps:
- In a saucepan or deep frying pan, heat the oil until just hot. Add the onion and fry gently for 4-5 minutes until soft. Add the salami and garlic and continue to fry for 4-5 minutes until the salami has rendered out its fat.
- Pour in the tomato and 1 cup of water and bring to a simmer. Reduce the heat to low and cook gently for 10 minutes. Season with salt & pepper then remove from the heat.
- Cook the penne to the packet instructions in salted water - and when done, drain (retain about a cup of the cooking liquid).
- Toss the pasta through the sauce, adding some of the cooking liquid to keep the dish nice and saucy.
- Serve in bowls with Parmigiano Reggiano sprinkled over.
Nutrition Facts : Calories 810 kcal, Carbohydrate 118 g, Protein 27 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 641 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
PASTA WITH PEAS AND SAUSAGE
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan set over moderate heat, cook the onion in the oil, stirring occasionally, for 5 minutes. Add the sausage and cook it until no longer pink. Drain, then add the tomato sauce, peas and liquid, water, salt, and pepper, and basil. Bring to a boil and simmer for 20 minutes.
- Meanwhile, in a large saucepan of boiling salted water, cook the macaroni until barely tender, drain, and add to the sauce. Simmer until heated through. Let stand for 5 minutes before serving. Serve with the Parmesan.
PASTA SALAD WITH SALAMI, CARROTS, PEAS AND ROASTED RED PEPPERS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
- Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini.
- Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
PASTA WITH PEAS AND SAUSAGE
Delicious and creamy. Something different for pasta.
Provided by Elaina
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.
Nutrition Facts : Calories 610.9 calories, Carbohydrate 50.2 g, Cholesterol 99.8 mg, Fat 38.2 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 18.6 g, Sodium 599.3 mg, Sugar 4.6 g
SALAMI PASTA ALLA GRICIA
Pasta alla gricia is among the most versatile Roman pastas, and arguably foundational: Add tomato for amatriciana, add egg for carbonara or remove the pork for cacio e pepe. As one origin story goes, shepherds in Amatrice brought guanciale, pecorino and pasta on their journeys, and made these dishes for sustenance. Guanciale (cured jowl) isn't especially common in the United States, so, in the spirit of the shepherds using what was available to them, this recipe uses salami. Like guanciale, salami gives off deeply flavored fat to build the pasta sauce on. But salami provides even more crispy bits of meat to stud this rich, silky, deceptively simple pasta.
Provided by Ali Slagle
Categories dinner, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 2 cups of the pasta water, then drain the pasta.
- While the pasta cooks, in a large skillet or Dutch oven, heat the oil and salami over medium-low. Cook, stirring often, until crisp and golden-brown, 7 to 10 minutes. (Don't be tempted to raise the heat, as you need the fat to fully render from the salami to form the sauce.) Remove from heat and stir in the black pepper until fragrant. Set aside until the pasta's ready.
- Add 1½ cups pasta water to the salami and simmer over medium-low heat, shaking and stirring until the water emulsifies with the fat to create a homogeneous liquid, 2 to 4 minutes.
- Add the cooked pasta and pecorino, and cook, shaking the pot and stirring vigorously until the cheese is melted and the sauce glosses the noodles, 2 to 4 minutes. If the sauce is thin, keep simmering. If you can't see the sauce in the bottom of the pot or on the noodles, add more pasta water and keep stirring over medium-low.
- Serve right away, with more pecorino on top.
PASTA WITH SALAMI AND PEAS
if you enjoyed my recipe#159894 then you will like this recipe, you will need the amount of oil and butter stated to coat the pasta, adjust the chili flakes to suit heat level --- all beef salami works the best for this, purchase a whole small chub then chop, all amounts may be adjusted to taste.
Provided by Kittencalrecipezazz
Categories Meat
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta in boiling water until al dente; drain and return to the pot, then mix in the cooked peas.
- In a skillet heat 1 tablespoon oil medium heat; add in the cubed salami and toss until browned; transfer to the pasta.
- To the same skillet add in butter and 1/3-1/2 cup olive oil; add green onions, garlic and chili flakes; saute until the onions are tender then transfer everything to the pot; toss to combine.
- Season with fresh ground black pepper.
- Mix in parmesan cheese then season with salt to taste.
More about "pasta with salami and peas recipes"
BEST PASTA WITH SALAMI AND PEAS RECIPE - HOW TO MAKE …
From food52.com
SAUSAGE AND SPRING PEA PASTA RECIPE - COOK WITH …
From cookwithcampbells.ca
5-INGREDIENT SAUSAGE AND PEA PASTA RECIPE - FOOD NETWORK
From foodnetwork.com
4/5 (35)Total Time 40 minsServings 4-6Calories 289 per serving
30 MINUTE PARMESAN PASTA AND PEAS WITH SWEET ITALIAN SAUSAGE
From amycaseycooks.com
PESTO PASTA WITH ASPARAGUS AND PEAS - SKINNYTASTE
From skinnytaste.com
PASTA WITH SALAMI AND PEAS RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
SAUSAGE AND PEA PASTA - BELLY FULL
From bellyfull.net
SCORCHED SUGAR SNAP PEAS AND BURRATA SALAD RECIPE - REAL SIMPLE
From realsimple.com
ONE-POT PASTA WITH SAUSAGE & PEAS RECIPE ON FOOD52
From food52.com
BEST PASTA WITH SALAMI AND PEAS RECIPES
From alicerecipes.com
CREAMY BLUE CHEESE SAUSAGE AND PEAS PASTA - CLOSET COOKING
From closetcooking.com
ASPARAGUS-FETA PASTA RECIPE - NYT COOKING
From cooking.nytimes.com
SIMPLE SPAGHETTI WITH PEAS, GARLIC AND PARMESAN - THE HEALTHY …
From thehealthyepicurean.com
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS - MORE.CTV.CA
From more.ctv.ca
CREAMY ONE-POT ORECCHIETTE WITH SAUSAGE & PEAS
From eatingwell.com
CREAMY ORZO WITH ASPARAGUS AND PEAS - SKINNYTASTE
From skinnytaste.com
CRISP GNOCCHI WITH SAUSAGE AND PEAS RECIPE | RECIPE IN 2023 | PEA ...
From pinterest.com
BOW TIE PASTA RECIPES THAT PROVE FARFALLE IS THE BEST NOODLE
From southernliving.com
PASTA WITH PEAS (PASTA E PISELLI) - THE PETITE COOK™
From thepetitecook.com
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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #side-dishes #eggs-dairy #pasta #easy #beginner-cook #dinner-party #holiday-event #stove-top #comfort-food #valentines-day #inexpensive #meat #pasta-rice-and-grains #taste-mood #equipment
You'll also love