Pasta With Three Peas Great For Summer Recipes

Steps:

• Heat 1 tbsp oil in a frying pan and cook the garlic and chilli for a couple of mins until very lightly golden. Stir in the zest.
• Cook the pasta, adding the peas for the final 2 mins. Drain, then tip everything back into the saucepan. Tip in the garlic, chilli and lemon, scraping in any bits stuck to the pan. Tear in the basil, season and add the remaining olive oil. Stir well.

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often. Drain, reserving 1 cup cooking liquid. Transfer to large bowl.
• Meanwhile, sauté bacon in heavy large skillet over high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add shallots to skillet; sauté over medium-high heat until golden brown, pressing with spoon to separate layers, about 5 minutes. Add snap peas; stir until bright green and crisp-tender, about 1 minute. Add pea tendrils and petite peas, stirring just until tendrils wilt, about 1 minute. Add pea mixture, bacon, mint, and enough cooking liquid to moisten pasta. Stir in 1 cup cheese. Serve, passing additional cheese 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:

• Cook pasta in a large pot of boiling salted water 6 minutes. Add beans; cook until pasta and beans are al dente, 4 to 5 minutes more. Add peas and immediately drain. Run cold water over pasta and vegetables until completely cool; drain and transfer to a large bowl.
• In a small skillet, heat oil over medium-high. Add garlic; cook, stirring often, until golden, 1 to 2 minutes. Remove from heat; stir in lime zest and juice (it may splatter). Add dressing and 3/4 teaspoon salt to pasta bowl; season with pepper. Toss with cilantro. Serve, or refrigerate in an airtight container up to 1 day.

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often. Drain, reserving 1 cup cooking liquid. Transfer to large bowl.
• Meanwhile, sauté bacon in heavy large skillet over high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
• Drain off 1/2 of the bacon fat and add shallots to skillet; sauté over medium-high heat until golden brown, pressing with spoon to separate layers, about 5 minutes.
• Add snap peas; stir until bright green and crisp-tender, about 1 minute.
• Add pea tendrils and petite peas, stirring just until tendrils wilt, about 1 minute.
• Add pea mixture, bacon, mint, and enough cooking liquid to moisten pasta.
• Stir in 1 cup cheese. Serve, passing additional cheese alongside.