Fettuccine With Peas And Mint Recipes

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
• Meanwhile, bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated through, 1 to 2 minutes. Add 2 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute. Stir in mint and 1/4 cup parsley. Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining parsley. Serve, passing additional Parmesan alongside.

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.

Steps:

• Bring a large pot of water to a boil. Place the shelled peas in a sieve or a small colander and hold in the boiling water (with the rim of the sieve above the water so the peas do not float out) two to three minutes, to blanch the peas.
• Heat the butter in a large skillet. Saute the onion and prosciutto for a couple of minutes, then add the peas and the cream. Bring to a simmer, add the mint and remove from heat.
• Boil the fetuccine for one to three minutes (the softer it is the less time it takes), drain it and add it to the skillet with the sauce. Heat, stirring, season with salt and pepper to taste, sprinkle with cheese and serve.

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.

Steps:

• Cook the peas in boiling water for 2-3 minutes until just tender, then drain and refresh in cold water. Pat dry.
• Tip the peas into a food processor and add the garlic, pine nuts, parmesan, mint and olive oil. Season with salt and pepper, then pulse very briefly until the ingredients are roughly chopped. Don't overdo it - they should still have lots of texture. (You can freeze the pesto at this point.)
• Cook the spaghetti according to packet instructions until al dente - that's with a bit of bite still. Drain, reserving some of the cooking water.
• To serve, toss the spaghetti with the pesto and about 2 tbsp of the water. Pile into warmed bowls and serve at once, with parmesan and olive oil at the table.

Steps:

• Place sliced leeks in a small bowl of cold water. Let stand for 5 minutes to rid them of dirt and sand. Lift sliced leeks out of water, leaving sand behind, and drain well. Bring a large pot of water to a boil over high heat.
• Heat olive oil in large skillet over medium-low heat. Add leeks and garlic, and cook until softened, 2 to 3 minutes. Raise the heat to medium-high. Add chicken stock, cream, ham, and peas; season with salt and pepper. Let the sauce cook until it is reduced by half, stirring frequently until it has thickened, about 6 minutes.
• Salt the boiling water, add pasta, and cook until al dente, about 4 minutes for fresh. Drain fettuccine, and return to pot. Add sauce to fettuccine, and toss to combine. Transfer to a serving dish, sprinkle with the mint, and serve.

Steps:

• In a bowl, whisk oat milk, cashew butter and 1/2 teaspoon salt until big lumps disappear. In a large nonstick skillet, heat oil over medium heat. Cook garlic, stirring, until golden, 1 minute. Stir in milk mixture; reduce heat to low and simmer, stirring frequently, until thick and fragrant, 2 minutes. Stir in peas; turn off heat. Cook pasta as directed on package with remaining 1 teaspoon salt until just tender. Drain pasta, reserving 1 cup cooking liquid. Heat milk and pea mixture over low heat for 2 minutes. Toss in pasta; add cooking water as needed to thin sauce to desired thickness; toss to thoroughly coat pasta. Garnish with basil and black pepper; serve.