Toasted Garlic And Sweet Pea Pasta Recipes

Steps:

• Cook pasta according to package directions.
• Meanwhile, place peas, spinach, basil, Parmesan, olive oil, walnuts, garlic and salt and pepper in a blender or food processor.
• Two minutes before pasta is done, ladle out 1/2 cup hot pasta cooking water and add to blender. Pulse until smooth, scraping sides and adding additional pasta water by the tablespoon, if needed.
• When pasta is done, drain lightly and return to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Serve immediately with additional Parmesan cheese and tomatoes, if desired.

Steps:

• Place a large pot of water with a tight-fitting lid over high heat; bring to a boil; add in salt and the pasta.
• Cook according to package directions until al dente; right before draining, reserve about ½ cup pasta cooking liquid.
• Add olive oil and sliced garlic to a large skillet; place skillet over medium heat, spread the sliced garlic out in an even layer in the heating oil, and keep an eye on the garlic (it can go from golden to burnt in a couple of seconds.
• Have a slotted spoon and some paper towels on a plate nearby; once the garlic is toasty brown, remove it from the oil with a slotted spoon and drain it on the paper towels.
• Turn the heat up under the skillet w/ oil to medium-high; add in the red pepper flakes, onion, thyme, salt, and pepper.
• Cook, stirring often, for about 5 minutes or until the onions become tender and lightly browned.
• Add in the wine and cook 2 minutes, then add the chicken stock; continue cooking 2 minutes.
• Add in the peas and a couple of ladles of the pasta cooking liquid.
• Bring the sauce back to a bubble; with the back of a spoon, mash about half of the peas in the skillet.
• Add in the parsley and toasted garlic slices; stir to combine, then taste it; add more salt/pepper if needed.
• Add the cooked drained pasta; toss to coat (if the sauce is too thick, add another glug of chicken stock).
• Stir in the cheese, then transfer the pasta to serving plates; pass extra cheese at the table.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange baguette slices on a baking sheet.
• Toast in preheated oven until golden brown, 5 to 10 minutes.
• Rub garlic halves on warm bread.

Steps:

• Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
• When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
• While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
• When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
• Serve with more red-pepper flakes, black pepper and Parmesan.