Summer Pea Pasta Recipes

SUMMER PEA PASTA

Steps:

• In a frying pan over medium heat, heat 1 tbsp oil in a frying pan and add garlic and chili.
• Add zest and stir to mix.
• In a large saucepan or pot, cook the pasta according to the package instructions and add the peas for the last 2 minutes. Once cooked, drain the liquid and return cooked pasta and peas to the pot.
• Add garlic, chili and lemon zest to the pasta and mix well to coat.
• Tear in basil leaves, season with salt and ground black pepper to taste and drizzle with olive oil. Toss well and serve hot.

SUMMER PEA PASTA

Steps:

• Heat 1 tbsp oil in a frying pan and cook the garlic and chilli for a couple of mins until very lightly golden. Stir in the zest.
• Cook the pasta, adding the peas for the final 2 mins. Drain, then tip everything back into the saucepan. Tip in the garlic, chilli and lemon, scraping in any bits stuck to the pan. Tear in the basil, season and add the remaining olive oil. Stir well.

SUMMER PEA PASTA

Steps:

• Cook pasta according to package directions until al dente. Drain pasta over colander reserving ½ cup cooking liquid. Run cold water over pasta to stop cooking.
• Melt butter in a large skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Add peas and sugar; cook 2 minutes stirring frequently. Sir in cooked pasta, reserved ½ cup cooking liquid, and lemon juice. Cook for 2 minutes. Remove from heat.
• Sprinkle with salt, mint, and lemon zest. Toss to combine and serve immediately.
• Preheat oven to 400°.
• While bringing water to a boil for the noodles, trim, rinse and pat chicken dry with paper towels. Sprinkle both sides with pepper and salt. Heat pan over medium-high heat and add 1 tablespoon olive oil to pan.
• Brown chicken on both sides and then pour lemon juice over breasts. Bake in preheated oven 5-10 minutes until a minimum internal temperature has reached 165°. Time will vary by thickness of breast. Let rest while you prepare and serve with summer pea pasta.

SUMMER PEAS

Steps:

• Spread the lettuce in the bottom of a large pot, add the peas and sugar and dot with butter. Cover the pot and set over medium heat. Cook for 6 to 7 minutes; uncover and test the peas -- they should be bright green and tender. (If not, continue to cook, checking every 2 minutes.) Stir; season with salt and pepper.

SUMMER PASTA WITH PEAS & MINT

Steps:

• Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.
• Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like, and pepper. Drain the pasta, reserving a couple of tbsps of the cooking water and return to the pan. Stir the reserved cooking water, olive oil mixture and mint through the pasta, then serve.

SUMMER PASTA WITH PEAS & MINT

Steps:

• Boil the spaghetti according to pack instructions and, when you have two minutes left, throw in the peas.
• Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like and pepper.
• Drain the pasta, reserving a couple of tablespoons of cooking water and return to the pan.
• Stir the reserved cooking water, olive oil mixture and mint through the pasta. Serve.