Creamy pea pasta with lemon and garlic
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***RECIPE, SERVES TWO***
1/2 lb (227g) pasta shape that holds a lot of sauce
1/2 cup (118mL) heavy cream
1 lemon
1 1/2 cups (200g) frozen peas
fresh herbs (I like a lot of basil and a little mint)
garlic (I like one clove per person but that's very strong)
salt, pepper, etc
grated parm or pecorino cheese (I like a big pile per person)
panko toasted in a little butter for garnish
If you want the breadcrumb topping, start by melting a thin film of butter in your pasta pot, pour in a few pinches of panko per person, stir and cook until brown — remove and reserve. Rinse out the pot, fill it up with water for the pasta, salt the water and get it coming to a boil.
Zest the lemon and mix in the zest with the cream, along with enough lemon juice to curdle the cream and make it thick — I like the juice of half the lemon, but that's pretty tart. A teaspoon or so of juice should thicken the cream in seconds.
Peel the garlic. Thaw the peas, cool them down with cold water to preserve their color, and drain.
If you have a food processor or some such, you can just combine the garlic, peas, cream mixture, fresh herbs, as much grated cheese as you want, salt and pepper to taste, and puree until smooth — maybe set aside a few whole peas for texture.
If you're doing this by hand, chop the garlic and then grind it down with some coarse salt and the side of your knife. Put it in the cream. Finely chop the fresh herbs and stir those into the cream asap (the lemon juice will keep them from turning brown). Mash the peas manually (just make sure each skin is popped open) and stir them into the cream, along with as much cheese as you want and salt and pepper to taste.
Boil the pasta until al dente, and save some of the pasta water when you drain. In nothing but the residual heat of the pasta, stir in the sauce. Loosen it up with some reserved pasta water, if necessary. Serve and top with the breadcrumbs.
Penne Pasta with Peas and Prosciutto
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Penne Pasta with tuna and peas - Penne tonno e piselli
This is a dish for when you want something comforting but don’t want to spend hours in the kitchen. It’s also perfect for when you need to use up some pantry staples. Penne Tonno e Piselli is a simple pasta dish made with tuna, peas, and a few other pantry staples.
The result is a flavourful and hearty dish that can be on the table in under 30 minutes. This dish is also versatile, feel free to add in some extra vegetables or change the pasta type, works well with rigatoni too.
The key to making this dish successful is to use quality ingredients. I always use high-quality tuna, and I prefer to use frozen peas. This dish can be made ahead of time and reheated, or it can be made fresh and served immediately. Either way, it is sure to please your family and friends.
Whether you’re looking for a quick weeknight meal or a cosy weekend lunch, this penne pasta dish will hit the spot.
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Peas Pesto Pasta Recipe | Vegan Pasta | Spaghetti Recipe | Food Prescription
Pea Pesto Pasta/Spaghetti Recipe by Food Prescription
Ingredients:
• Green peas 1 cup
• Basil - 1/2 cup
• Garlic
• 1 Onion - Chopped
• 1 Capsicum
• Olive Oil - 3 tsp
• Coriander leaves
• Cashews
• Salt & Black pepper - 1/2 tsp each
• Chilli flakes
• Boiled Spaghetti - 100 gram
Pesto Sauce:
• In a heated pan, add oil, saute garlic and onion. Cook for 5 min on low flame.
• Add in the peas and cashews and cook for another 5 min.
• Then turn off the flame, add basil leaves, capsicum, and coriander leaves.
• Cool this mixture and blend along with black pepper, salt, olive oil, and some ice cubes.
• And the pesto sauce would be ready.
• Heat a pan, add olive oil and the pesto sauce, cook for a couple of minutes.
• Then add 1/4th cup of pasta water.
• Cook for 5 min.
• Add in the boiled spaghetti and add chilli flakes.
• Serve it with grated cheese and top it with basil leaves.
• And your Pesto Spaghetti is ready to be served!!!
#peaspestopasta #spaghettirecipe #foodprescription
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Pasta And Peas Recipe
Today I would like to share with you my Pasta and peas recipe.
Written recipe:
Pasta pot I used:
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Pea and courgette pasta | Tesco with Jamie Oliver
Tearing up lasagne sheets gives you super silky pasta, which is delicious with courgettes and peas. I’m holding back a little cooking water to emulsify with the cheese and create a beautiful creamy sauce. You should definitely try this at home! - Jamie Oliver