Pea Soup With Pasta And Parmesan Recipes

PEA SOUP WITH PASTA AND PARMESAN

Steps:

• In a 4- or 5-quart Dutch oven or heavy sauce pan, combine the olive oil and butter over medium heat. Add the shallot and garlic and cook, stirring, for 1 minute, until just softened. Add 2 cups of the peas, plus the oregano. Cook, stirring to keep the peas from sticking, for 2 minutes. Pour in the broth, and raise heat to high. Bring to the boil, then reduce heat to simmer, cover, and cook for 10 minutes.
• Remove the pot from the heat and, with an immersion blender, puree until smooth. (Or, if you're using a stand blender, let the soup cool for a few minutes, then puree in batches, and return to the pot.).
• Stir in the remaining 1/2 cup of peas, and the pasta. Again, bring the soup to the boil over high heat, and reduce heat to simmer. Cook for 5 minutes, uncovered, stirring often to keep the pasta and whole peas from sticking. If the soup is thickening too much, add 1/2 cup of water. After 5 minutes, grate the cheese directly into the pot with a Microplane® or box grater, and season with salt and pepper to taste (this soup loves quite a bit of black pepper, so don't be timid).
• Continue cooking for 5 minutes more, or until the pasta is soft. If the soup is too thick, add more water or stock to achieve the texture you like.
• Ladle into individual serving bowls, and garnish with grated cheese.

PENNE WITH PEAS, PEA GREENS AND PARMESAN

Steps:

• Begin heating a large pot of water for the pasta. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea greens and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.
• Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 cup of the steaming water and heat through.
• When the water in the pot comes to a boil, salt generously and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, using a ladle transfer 1/2 cup of the pasta cooking water to the pan with the peas and pea shoots. Drain the pasta and toss at once with the vegetables and Parmesan. Serve hot.

SPLIT PEA SOUP WITH PASTA

Steps:

• Sort and rinse peas.
• In a large pot combine all ingredients except spagetti.
• Bring to a boil.
• Reduce heat, cover and simmer until peas are tender, about 2-3 hours. Adding water if necessary.
• In the meantime cook spagetti until al dente, and drain.
• After soup has finished cooking and peas are tender add spagetti and cook about 5 minutes longer.
• Serve topped with hot sauce and croutons if desired.