MobiRecipe

How To make Pasta with Green Peas, Basil, and Scallions

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2 c Fresh or frozen green peas
2 tb Butter
1/4 c Dry vermouth
1/2 c Chopped fresh scallions,
Including tender green parts 2 tb Finely chopped fresh basil,
Or 1 teaspoon dried 1/2 lb Freshly made pasta
Salt Freshly ground black pepper If using fresh peas, parboil and drain. If using frozen, boil to thaw and drain. Heat the butter in a large skillet and add the vermouth and scallions. Cook for about 10 minutes until scallions turn soft and the vermouth thickens and deglazes the pan. Add the peas and basil, turn the heat to high for 2 minutes, and pour immediately over pasta. Toss well and serve.

How To make Pasta with Green Peas, Basil, and Scallions's Videos

Ina Garten's Spring Green Spaghetti Carbonara | Barefoot Contessa | Food Network

Ina adds snow peas, sliced asparagus and crispy pancetta to this light but comforting pasta dish!
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Spring Green Spaghetti Carbonara
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 30 min
Yield: 6 servings

Ingredients

Kosher salt and freshly ground black pepper
12 ounces spaghetti, such as De Cecco
1/2 pound snow peas, julienned lengthwise
1 cup shelled fresh peas (1 pound in the pod), or frozen peas
12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces
2 tablespoons good olive oil
8 ounces small-diced pancetta
1/2 cup heavy cream
2 extra-large eggs
2 extra-large egg yolks
3/4 cup freshly grated Italian Parmesan cheese, plus extra for serving
5 scallions, white and green parts, thinly sliced diagonally
1/4 cup minced fresh chives, plus extra for serving
Zest and juice of 1 lemon

Directions

Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.

Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.

While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.

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Ina Garten's Spring Green Spaghetti Carbonara | Barefoot Contessa | Food Network

Pasta with Leeks and Green Peas #shorts Check Description For #Recipes

#shorts

Ingredients
• green peas
• pasta
• garlic
• shallots
• leeks
• butter
• basil
• creme fraiche
• parmesan

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Easiest $3 Pasta | Meals That Got Me Through College

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Pasta Primavera: Farfalle with spring vegetables, Italian-American recipe - Gianni's North Beach

Pasta primavera is inspired by the original Spaghetti alla Primavera from Sirio Maccioni, co-owner of Le Cirque restaurant in New York City--it's a real Italian-American classic.

Pencil-thin asparagus, tiny peas, and tender fava beans are among my favorites, so I just had to make pasta primavera with these spring farmers' market beauties. But the nice thing about pasta primavera is that it's versatile enough to work well with all kinds of produce. Asparagus not looking so good? Use artichokes instead! Are those gorgeous ramps on sale this week? Use those! Just pick whatever's fresh and delicious in your market and you can't go wrong.

I've lightened the dish up by using no butter and less cream, and this keeps the spring vegetables in sharp focus. Instead, pasta water creates a flavorful broth as the base of the sauce and bow tie pasta instead of spaghetti guarantees you get some veggies with every bite. I prefer the more robust ricotta salata flavor instead of parmigiano as a finishing note, but different strokes, right? And extra virgin olive oil does put some fat back into this really healthy, full-flavored taste of springtime, I'll give you that, but come on, a little ain't gonna kill ya.

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Creamy Spinach Pasta

Kids often love pasta and I love finding ways to sneak in some vegetables or greens into them. In this creamy spinach pasta, I add some spinach to the white sauce to make this super yummy and creamy saucy pasta, perfect for your kids dinner.

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