Pasta With Potatoes And Peas Recipes

Steps:

• Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
• In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
• Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
• Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
• To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Steps:

• 1. Saute chopped onion and minced garlic in a large skillet with olive oil or cooking spray.
• 2. Add 3 potatoes, peeled and diced. Add package frozen peas.
• 3. Add 2 cans of chicken broth and simmer until potatoes are cooked. Meanwhile, cook pasta according to package directions.
• 4. Add coked pasta to saute pan with potatoes and peas. Toss and season with salt and pepper. Enjoy.

Steps:

• Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
• Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
• Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

Steps:

• In a covered pasta pot over high heat, bring water to a rapid boil.
• Meanwhile, in a large saute pan, heat oil over medium heat.
• Add in potatoes and salt and pepper to taste.
• Cook, stirring, until potatoes are firm to the bite and lightly browned, about 6 minutes.
• Add the onion, peas, and oregano and cook, stirring, until the onion is soft, about 5 minutes.
• Add water and cook about 1 minute.
• Add wine and cook until reduced by half.
• Remove from heat and set aside.
• While the sauce is simmering, add salt and fusilli to boiling water and cook, uncovered, over high heat until pasta is al dente.
• Scoop out about 1 cup of pasta water and set aside; drain pasta.
• Return potato mixture to high heat; add 2 tablespoons of the reserved pasta water and the butter and heat through.
• Add fusilli and, using a wooden spoon, toss to coat evenly, adding more pasta water if needed.
• Add half of the Parmigiano-Reggiano and toss well.
• Transfer to a large serving bowl and sprinkle with remaining cheese. Serve right away.