Two Peas In A Pasta Recipes

PASTA WITH PEAS

Steps:

• Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
• Add the peas and cook stirring frequently about 1 minute.
• Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end).
• Reduce the heat, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it's fine, add extra water gradually only if needed.
• Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
• Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!

TWO PEAS IN A PASTA

Steps:

• Cook leeks in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes. Add broth, cream, and water and simmer, uncovered, about 5 minutes.
• Stir shelled peas into sauce and simmer 3 minutes. 3Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes.
• Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine. Sprinkle parsley, zest, and parmesan on top and toss again. Season with pepper.

TWO-PEA PASTA WITH RICOTTA AND TARRAGON

Steps:

• In a large pot of boiling salted water, cook pasta 3 minutes less than al dente. Add snap peas; cook 2 minutes, add peas, and cook 1 minute more. Reserve 1/2 cup pasta water; drain pasta and vegetables, and return to pot.
• Toss pasta and vegetables with butter, tarragon, and ricotta, adding a little reserved pasta water as needed to create a thin sauce that coats pasta; season with salt and pepper.
• Divide pasta among four serving bowls, and garnish with tarragon, if desired. Serve immediately.

CHICKEN AND PEAS WITH PASTA

Steps:

• In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.

CREAMY PASTA WITH PEAS

Steps:

• For the kids (serves 2): In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot.
• Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
• Add sauce to pasta and peas; toss to combine. Season with salt. Divide half the pasta among serving bowls; reserve remaining in pot for the adults.
• For the adults (serves 2): Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. Add to reserved pasta along with arugula; season with pepper. Toss to combine, and serve immediately.