Peas And Spaghetti Pie Recipes

PEAS AND SPAGHETTI PIE

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-by-13-inch baking dish, and set aside. Bring a large pot of water to a boil; add salt and spaghetti. Cook according to package directions until pasta is al dente. Transfer to a colander, and drain.
• Meanwhile, heat oil in a large saute pan over medium heat. Add onion; cook, stirring occasionally, until it is translucent, about 5 minutes. Add sausage, and cook, stirring frequently, until sausage is browned and cooked through, 5 to 10 minutes. Remove from heat; transfer mixture to a large bowl, reserving saute pan.
• Add peas and the cooked spaghetti to sausage mixture. Pour heavy cream into reserved saute pan; deglaze pan over medium-high heat by stirring up any browned bits from bottom of pan with a wooden spoon. Remove from heat, and stir cream into spaghetti mixture.
• In another large bowl, whisk together eggs and ricotta cheese; season with salt and pepper. Stir egg mixture into spaghetti mixture, and transfer to prepared baking dish. Place in oven, and bake until top is lightly browned and center is set, about 45 minutes. Remove from oven, and let rest a few minutes. Cut into squares, and serve.

SPAGHETTI WITH LEMON, PARMESAN & PEAS

Steps:

• Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings - 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
• At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
• Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.

SPAGHETTI WITH PEPPERONI, PEAS, AND BROWNED ONIONS

Steps:

• In a large saucepan of salted boiling water boil spaghetti until al dente.
• While spaghetti is cooking, in 10- to 12-inch skillet sauté onion in oil over moderately high heat, stirring, until golden. Add pepperoni and peas and sauté, stirring, 1 minute.
• Reserve 1/3 cup pasta cooking water and drain spaghetti. To pepperoni mixture add spaghetti, parsley, and reserved cooking water and cook over low heat, tossing, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste.