PASTA WITH SUGAR SNAP PEAS, ASPARAGUS, RICOTTA AND BROWN BUTTER
The browned butter is the secret to this dish. The recipe was published in the Toronto Star and credited to the San Francisco Chronicle.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 12 minutes.
- Heat oil in medium sauté pan over medium-high heat. Add onions and cook, stirring, until softened and slightly brown, 7 to 10 minutes.
- Add snap peas, asparagus and lemon juice, and cook, stir for 1 minute. Using a slotted spoon, transfer pasta to sauté pan, and add 1/2 cup of pasta cooking water to pan.
- Continue to cook, stirring constantly, until water is almost absorbed and peas and asparagus are bright green but tender, about 4 minutes.
- Season with salt and pepper.
- Heat butter in small pan over high heat, swirling as butter begins to change colour. As soon as butter browns, about 4 minutes, remove from heat.
- Stir mint and lemon zest into pasta and divide pasta among four bowls.
- Top each bowl with 1- 1/2 tablespoons ricotta, 1/4 of the hazelnuts, and drizzle with 1 tablespoon brown butter.
Nutrition Facts : Calories 474, Fat 24.1, SaturatedFat 10.3, Cholesterol 42, Sodium 125.7, Carbohydrate 56, Fiber 5.1, Sugar 3.9, Protein 16.1
ONE-POT PASTA WITH ASPARAGUS AND RICOTTA
This recipe is sponsored by Target. Everything cooks in the same pot in this game-changing dinner: the aromatics (onions and garlic), the spring vegetables (asparagus and peas), and even the noodles (no separate pot of boiling water necessary!). It's finished with lemon, fresh basil and dollops of creamy ricotta.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine the pasta, onions, garlic, asparagus, broth and 1/2 teaspoon salt in a large Dutch oven or heavy-bottomed pot. Place over medium heat and cook, stirring frequently, until the mixture boils, 7 to 10 minutes. Reduce the heat and simmer, stirring frequently, for 10 minutes.
- Stir in the frozen peas and continue to cook until the pasta is al dente and most of the liquid has been absorbed, about 2 minutes. Stir in the lemon zest, lemon juice and 1/4 teaspoon pepper. Taste and season with salt and pepper to taste. Transfer the pasta to serving bowls and top with dollops of ricotta and a sprinkling of Parmesan. Garnish with basil leaves and serve.
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
SAUTEED ASPARAGUS AND SNAP PEAS
Steps:
- Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
- Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.
PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN
Categories Pasta Vegetarian Quick & Easy High Fiber Asparagus Pea Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.
PASTA WITH PEAS, ASPARAGUS, BUTTER LETTUCE, AND PROSCIUTTO
Provided by Molly Stevens
Categories Pasta High Fiber Mother's Day Dinner Asparagus Pea Spring Prosciutto Lettuce Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.
- Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.
- Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.
- Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.
- Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.
PASTA WITH ASPARAGUS, ARUGULA AND RICOTTA
This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
- Place the ricotta in a large pasta bowl.
- Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 513 milligrams, Sugar 4 grams
SUGAR SNAP PEAS AND PASTA
Make and share this Sugar Snap Peas and Pasta recipe from Food.com.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 35m
Yield 4 main course servings, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook sugar snaps in an 8-quart pot of boiling salted water for 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking.
- Transfer cooled sugar snaps to a cutting board.
- Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl.
- Measure out and save 1 cup cooking water, reserving remaining water in pot.
- Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander.
- While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2 inch pieces.
- Puree half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender, then force puree with a rubber spatula through a medium-mesh sieve into a large bowl.
- Puree another batch in same mannner, forcing through sieve into bowl, and add cut sugar snaps.
- Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.
Nutrition Facts : Calories 596.8, Fat 18.1, SaturatedFat 3.5, Cholesterol 5.1, Sodium 126.1, Carbohydrate 99.8, Fiber 16.2, Sugar 1.8, Protein 13.4
PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN
Categories Cheese Pasta Vegetable Bake Vegetarian Spring Sugar Snap Pea Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain will. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.
RICOTTA DUMPLINGS WITH BUTTERED PEAS AND ASPARAGUS
These dumplings are a way to get the satisfaction of making your own pasta without having to make your own pasta. This recipe doesn't require you to drain the ricotta, but if you notice that yours is especially wet, you may want to add a tablespoon or two more of flour to make sure the dough stays together. It should be like a very wet biscuit dough (and not pourable or soupy). As for the vegetables, this dish is a truly excellent canvas for anything seasonal (asparagus and peas in the spring, cherry tomatoes in the summer, mushrooms in the fall, squash in the winter), so adjust as you like.
Provided by Alison Roman
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- Combine ricotta and eggs in a large bowl. Season with salt and pepper and, using a large wooden or metal spoon, gently mix in the flour, taking care not to overmix (which could result in tough dumplings).
- Meanwhile, heat butter and 2 tablespoons olive oil in a large skillet over medium-high. Add leeks and season with salt and pepper. Cook, stirring occasionally, until leeks have softened completely and are starting to pick up some color, 5 to 8 minutes.
- Add asparagus and peas to the skillet and season with salt and pepper. Cook, tossing occasionally, until asparagus is just tender and bright green, 2 to 4 minutes, depending on its thickness. Remove from heat while you cook the dumplings.
- When the water is at a nice steady boil, drop the ricotta mixture into the pot by the heaping spoonful. (The dumplings will expand in the water, so make them slightly smaller than you'd like them to end up.) Be careful not to crowd the pot; cook the dumplings in batches if need be.
- Once the dumplings rise to the top, let them boil until cooked through, 4 to 5 minutes. (You can always pull one out and cut it in half to test its doneness; the texture will go from dense and doughy to light and pillowy.)
- As the dumplings finish cooking, use a slotted spoon to transfer them to the skillet with the peas and asparagus. Once they're all in there, give everything a quick toss over medium heat just to evenly coat the dumplings in the buttery sauce. Add pea shoots and toss just to wilt slightly.
- Transfer to a large serving bowl or platter and top with parsley, cheese and more olive oil, if you like.
CARAMELIZED CORN AND ASPARAGUS PASTA WITH RICOTTA
This summery pasta features caramelized corn, crisp-tender asparagus and earthy turmeric, which provides the dish's sunny hue. It's not easy to cook corn to the point of browning without losing all its moisture, but a pinch of sugar helps speed up the caramelization process. Vermouth lends acidity to the light, glossy garlicky sauce, but you could use wine, or even a tablespoon of lemon juice or champagne vinegar for lift. Fresh ricotta provides richness.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, vegetables, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high. Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
- Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
- In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, scallions and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.
- Once the pasta is just short of al dente, reserve 1 1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
- Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
- Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
- Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. If using lemon, shower the pasta with lemon zest, then cut the lemon into quarters, for squeezing on top, and serve immediately.
SUGAR SNAP PEAS AND PASTA
Categories Pasta Vegetable Vegetarian Quick & Easy Dinner Spring Noodle Sugar Snap Pea Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 5
Steps:
- Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.
- Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.
- Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.
RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, AND MORELS
Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.
Provided by Bon Appétit Test Kitchen
Categories Mushroom Easter Dinner Ricotta Asparagus Pea Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For gnocchi:
- Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won't hold together).
- Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with 1/2" round tip or a large resealable plastic bag.
- DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill.
- For vegetables and assembly:
- Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to a bowl of ice water to cool; drain. Slice asparagus on the diagonal into bite-size pieces, leaving tips intact.
- Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a 1/2" opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1" lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. Reserve 1/4 cup cooking liquid.
- Heat 2 tablespoons oil in a large skillet over medium heat. Cook morels, tossing occasionally, until slightly softened, about 5 minutes. Add shallot and cook, tossing occasionally, until shallot and morels are soft, about 5 minutes; set aside.
- Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet with morels. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.
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