SPRING PASTA SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
- For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
- When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.
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.
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
TORTELLINI PASTA SALAD WITH PEAS AND ROASTED RED PEPPERS
Toss cheese-filled tortellini with a creamy dressing to make this veggie pasta salad rich and satisfying.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the sour cream, mayonnaise, lemon zest, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
- Add the red peppers, onion, and Parmesan to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
PASTA WITH ASPARAGUS AND PEAS
Steps:
- Place penne in a large pot of rapidly boiling, salted water. When pasta is about 2 minutes from being done, add the asparagus and peas and cook for 2 to 3 minutes or until the pasta and asparagus are cooked. Reserve 1 cup of cooking liquid. Drain pasta and return to the pot. Place the pot over low heat.
- To the pasta and veggies, add only as much water as is necessary to create a nice "sauce". Cook for 1 minute, stirring constantly. Remove from the heat and add the garlic, cheese, olive oil, and oregano and toss to combine. Taste and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 334.1 calorie, Fat 3.7 grams, SaturatedFat 1 grams, Carbohydrate 55.7 grams, Fiber 11.8 grams, Protein 18 grams
ASPARAGUS-SPRING PEA PASTA
Asparagus is great with pasta. After the first review, I have updated the recipe to include some garlic, which I agree improves the flavor of this dish!
Provided by potions
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring large pot of water to a boil; add salt.
- Add asparagus and cook until crisp-tender, about 3 minutes.
- Transfer with a slotted spoon to a bowl of ice and cold water.
- Bring water in pot back to a boil; add snow peas and cook just until tender, about 1 minute.
- Transfer with slotted spoon to bowl of ice and cold water.
- Repeat with sugar snap peas; reserve cooking liquid in pot.
- When vegetables are cool, drain in a colander, set aside.
- Bring cooking liquid in pot back to a boil; stir in pasta and cook until al dente, about 8 minutes.
- Reserve 1 cup cooking liquid, then drain pasta.
- Diagonally cut asparagus into 1/4-inch thick slices.
- Transfer half of asparagus to a food processor.
- Diagonally cut half of the snow peas and sugar snap peas in half; add cut snow and sugar snap peas to food processor with half of green peas.
- Add 6 T reserved cooking liquid, the Parmigiano-Reggiano, zest, garlic, juice and oil; season with salt and pepper.
- Process until smooth.
- Combine with remaining vegetables in a saucepan; heat over low heat until warm, for sauce.
- Transfer sauce, pasta and 1/4 cup cooking liquid to a large serving bowl; toss until coated well, adding additional cooking liquid, 2 T at a time, if too thick.
- Salt and pepper to taste.
- Top each serving with prosciutto, chives and a dollop of ricotta.
- Sprinkle with pepper, if desired.
Nutrition Facts : Calories 392.7, Fat 13.8, SaturatedFat 3.8, Cholesterol 12.9, Sodium 89.7, Carbohydrate 53.1, Fiber 5.8, Sugar 4.5, Protein 15.1
CHICKEN ASPARAGUS PASTA SALAD
This recipe is adapted from the "Simply Down Home Cookbook' that I received from Studentchef in the Spring 2009 Cookbook Swap. It uses some of my favorite ingredients and I can not wait until late Spring when fresh, local asparagus is in season! A neighboring town, Hadley, Massachusetts is famous for its asparagus and I eat more than my fill every year!
Provided by Jociecee
Categories Salad Dressings
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 4 quarts of water to boil in a stockpot.
- Cook pasta according to package directions until al dente.
- Drain pasta and keep warm.
- Wash asparagus and remove and discard tough ends.
- Slice asparagus into one inch pieces.
- Cook asparagus in a large skillet in shallow water and steam for 1-2 minutes until crisp tender.
- Drain well and reserve.
- Chop chicken into one inch pieces.
- Cut grape tomatoes in half.
- Combine Italian dressing ingredients in a large bowl.
- Add cooked pasta and asparagus to the Italian dressing and mix together until everything is evenly coated.
- Add chicken, tomatoes, basil, olives, and cheese and stir to combine.
- Serve pasta salad warm or at room temperature.
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