LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY
Pasta with chickpeas is a substantial, quickly assembled meal, but what's alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
- Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
- Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.
- While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that's a good sign.
- As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren't fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.
- Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 30 grams, Carbohydrate 108 grams, Fat 44 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams
SPAGHETTI WITH PROSCIUTTO, PEAS AND ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallot and rosemary and cook, stirring occasionally, until the shallot is slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 2 minutes.
- Reduce the heat to medium and add the wine; cook, stirring occasionally, until evaporated slightly, about 1 minute. Add the heavy cream and bring to a boil, stirring occasionally. Continue to cook until the sauce thickens slightly, about 1 minute. Stir in the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto.
- Reduce the heat to low and add the spaghetti to the skillet along with the peas and Parmesan. Stir until well coated, adding the reserved cooking water as needed to loosen. Season with salt and pepper.
Nutrition Facts : Calories 600, Fat 34 grams, SaturatedFat 18 grams, Cholesterol 101 milligrams, Sodium 1140 milligrams, Carbohydrate 54 grams, Fiber 7 grams, Protein 22 grams, Sugar 6 grams
ROSEMARY PEAS AND PASTA
Rosemary and two kinds of pepper ramp up the flavor of this tempting, inexpensive entrée.
Yield serves 8, 1 1/2 cups per serving
Number Of Ingredients 9
Steps:
- Prepare the pasta using the package directions, omitting the salt and oil. Reserve 2 cups cooking liquid. Drain the pasta well in a colander.
- Meanwhile, in a large skillet, heat the oil over medium heat, swirling to coat the bottom. Stir in the peas, onion, garlic, rosemary, and red pepper flakes. Cook, covered, for 7 to 10 minutes, stirring occasionally.
- Stir in the reserved cooking liquid and pepper. Cook, covered, for 3 minutes, stirring occasionally.
- In a large bowl, stir together the pasta and pea mixture. Sprinkle with the Parmesan.
- (Per Serving)
- Calories: 231
- Total Fat: 4.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.5g
- Cholesterol: 2mg
- Sodium: 146mg
- Carbohydrates: 40g
- Fiber: 6g
- Sugars: 5g
- Protein: 12g
- Dietary Exchanges
- 2 1/2 Starch
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
- Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
- Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.
GARLIC AND ROSEMARY PASTA
Make and share this Garlic and Rosemary Pasta recipe from Food.com.
Provided by littlemafia
Categories Penne
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
- While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
- Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
- Add a tablespoon of butter, quick stir again, serve immediately.
Nutrition Facts : Calories 502.1, Fat 17.9, SaturatedFat 3.6, Cholesterol 6.1, Sodium 20.2, Carbohydrate 80.5, Fiber 11.1, Protein 7.7
More about "rosemary peas and pasta recipes"
GARLIC MUSHROOM PASTA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (284)Category DinnerCuisine ItalianCalories 449 per serving
- Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
- In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
- Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
- Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
SLOW ROASTED MUSHROOM PASTA WITH CRISP ROSEMARY …
From halfbakedharvest.com
4.3/5 (195)Total Time 45 minsServings 6Calories 1126 per serving
PASTA WITH CHICKPEAS (PASTA E CECI) - THE CLEVER MEAL
From theclevermeal.com
CREAMY CHICKPEA PASTA (WITH SPINACH AND ROSEMARY)
From onecarefreecook.com
JAMMY CHERRY TOMATO PASTA WITH CRISP LEMON …
From halfbakedharvest.com
SPAGHETTI WITH PANCETTA AND ROSEMARY - COOKING WITH …
From cookingwithnonna.com
ROSEMARY, PEAS, LEMON CHICKEN | GIANGI'S KITCHEN
From giangiskitchen.com
ORECCHIETTE WITH ROSEMARY BACON AND PEAS - A SPICY …
From aspicyperspective.com
23 EASY PASTA RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
WHOLE CHICKEN RECIPES THAT WOULD MAKE INA GARTEN PROUD
From bhg.com
PASTA WITH PEAS, CREAM, PARSLEY, AND MINT RECIPE | BON APPéTIT
From bonappetit.com
PEACH WITH ROSEMARY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPE FOR PRAWNS, PEAS AND PASTA BY NIGEL SLATER
From theguardian.com
CANNED CHICKEN AND VEGETABLE PASTA RECIPE RECIPE | RECIPES.NET
From recipes.net
ROSEMARY AND SHORT-CUT PASTA RECIPES - SUPERCOOK
From supercook.com
GROUND BEEF AND PASTA SKILLET PRIMAVERA PROVIDES A LOW-COST, HIGH ...
From chicago.suntimes.com
PROVENCAL WHITE BEANS RECIPE
From allrecipes.com
SUMMERTIME PASTA WITH PEA PODS AND LEMON – ROSEMARY AND THE …
From rosemaryandthegoat.com
BROTHY PASTA WITH CHICKPEAS RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE PASTA CARBONARA WITH PEAS - CHICAGO SUN-TIMES
From chicago.suntimes.com
SAUSAGE, GREENS, AND BEANS PASTA RECIPE | BON APPéTIT
From bonappetit.com
RACHEL RODDY’S RECIPE FOR PASTA AND PEAS | FOOD | THE GUARDIAN
From theguardian.com
TIKTOK CHICKEN COBBLER RECIPE REVIEW - SIMPLY RECIPES
From simplyrecipes.com
PETER GORDON ON INSTAGRAM: "LEFT-OVERS SOUP, AND RICE FRITTERS I …
From instagram.com
PASTA WITH CHICKPEAS, GARLIC AND ROSEMARY — PASTA GRANNIES
From pastagrannies.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
RECIPES FOR FOCACCIA CRUST PIZZA AND PESTO PASTA - THE BOSTON GLOBE
From bostonglobe.com
CREAMY PASTA WITH PEAS RECIPE | PBS FOOD
From pbs.org
You'll also love