Peas Pasta Alfredo Recipes

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and peas; cook and stir 5 minutes. Stir in cream, cheese and pepper; bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened and peas are crisp-tender., Drain fettuccine; add to skillet and toss to coat. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just under al dente, 10 to 11 minutes. Meanwhile, once you?ve added the pasta to the boiling water, heat a large straight-sided skillet over medium heat. Add the butter to the hot pan. When the butter is melted, add the garlic and cook, stirring often, until soft and fragrant, about 1 minute. Add 1/2 cup of water from the pasta pot and reduce the heat to low.
• When the pasta is ready, transfer it to the pan with the sauce using tongs; reserve the pot of cooking water. Raise the heat to medium and sprinkle 1 1/2 cups of the parmigiano-reggiano onto the plain pasta. Stir with 2 wooden spoons to combine. Add the mascarpone, lemon zest and 3/4 teaspoon salt. Toss well to coat, adding additional hot pasta water as needed to thin the sauce and to finish cooking the pasta. Add the peas, lemon juice and the remaining 1 cup of parmigiano-reggiano. Toss well to combine, adding pasta water as needed to thin the sauce to your desired consistency; you will probably use close to 1 1/2 cups pasta water total. Sprinkle with the ground pink peppercorns and additional parmigiano-reggiano, if desired.

Steps:

• For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
• Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
• For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
• Top each portion with a fried sage leaf.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain and return to the pot.
• Mix in peas, ham, cream, and Parmesan cheese and simmer over medium heat until sauce thickens, about 4 minutes. Season with salt and pepper.

Steps:

• Prepare pasta and sauce according to package directions. Meanwhile, place peas and water in a microwave-safe dish. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain. , Stir the peas, ham, oregano and pepper into pasta mixture; cook and stir for 3-4 minutes or until heated through.

Steps:

• Cook fettuccine as label directs.
• While it's cooking, heat olive oil over medium heat in large saute pan.
• Saute mushrooms and garlic in olive oil until juices evaporate and mushrooms are lightly browned.
• Add Alfredo sauce and peas to mushroom and garlic; heat through.
• Add 1 cup Romano cheese; stir to combine.
• Drain fettuccine.
• In large mixing bowl, toss fettuccine and Alfredo-sauce mixture.
• Season with salt and pepper to taste.
• Serve hot with remaining Romano.

Steps:

• Cook pasta according to package directions and drain.
• Melt the butter in a skillet, and add flour to form a paste.
• Add the milk and whisk for a few minutes until it begins to thicken.
• Add the salt, pepper, and garlic powder (adjust these seasonings to your taste, of course).
• Fold in the peas and pasta. Continue cooking until heated through and serve immediately.