SUMMER PASTA WITH PEAS & MINT
Low fat, but high in taste - make the most of summer's pea bounty with this light pasta dish
Provided by Good Food team
Categories Dinner, Pasta
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 457 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.17 milligram of sodium
MINTED PEAS
Tired of just peas and butter? The mint and lemon zest give these peas a flavor boost.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
- Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
- Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.
PASTA WITH PEAS, CREAM, PARSLEY AND MINT
Make and share this Pasta With Peas, Cream, Parsley and Mint recipe from Food.com.
Provided by Charlotte J
Categories Pasta Shells
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta in a large pot of boiling salted water to al dente, drain and reserving 1/2 cup pasta cooking liquid.
- Return pasta to pot.
- Meanwhile, bring cream to simmer in a 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.
Nutrition Facts : Calories 683.9, Fat 30.6, SaturatedFat 18.2, Cholesterol 100.9, Sodium 604, Carbohydrate 72, Fiber 7, Sugar 6.4, Protein 30
FREGOLA WITH GREEN PEAS, MINT, AND RICOTTA
We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.
Provided by Claire Saffitz
Categories Pasta Kid-Friendly Quick & Easy Dinner Lunch Ricotta Bacon Pea Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook fregola in a large pot of boiling salted water until very al dente, 6-8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
- Heat 2 tablespoons oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.
- Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency.
- Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.
SUMMER PASTA WITH PEAS & MINT
Number Of Ingredients 4
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.
SUMMER PASTA WITH PEAS & MINT
This recipe sounds fresh and healthy and an nice alternative to tomato sauce covered pasta. This recipe was first published in the July 2006 issue of BBC Good Food Magazine. You could toss some thick slices of ham into it if you wanted meat in the meal.
Provided by Sarah_Jayne
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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