Asparagus Snap Pea And Avocado Pasta Recipes
SAUTEED ASPARAGUS AND SNAP PEAS
Steps:
- Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
- Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
ASPARAGUS, SNAP PEA, AND AVOCADO PASTA
This spring pasta recipe comes from reader Allison Stockman of London, England.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
- Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander.
- In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese, if desired.
Nutrition Facts : Calories 474 g, Fat 15 g, Fiber 8 g, Protein 17 g
ASPARAGUS, SNAP PEA AND AVOCADO SALAD
Make and share this Asparagus, Snap Pea and Avocado Salad recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
- Return water to a boil; add pasta and cook until al dente, according to package directions. Drain; reserving 1 cup pasta water; set pasta aside in colander.
- In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas and garlic; season with salt and pepper. Cook, tossing until vegetables are crisp-tender; about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese; if desired.
Nutrition Facts : Calories 497.2, Fat 18.8, SaturatedFat 8, Cholesterol 91.5, Sodium 214.1, Carbohydrate 67.4, Fiber 9.2, Sugar 3.9, Protein 18.3
SPRING PESTO PASTA WITH ASPARAGUS
Spring pesto pasta with asparagus and chives is light and made with simple ingredients in under 20 minutes. Serve it hot for dinner or cold as pasta salad.
Provided by Sam | Ahead of Thyme
Categories Pasta
Time 20m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil and add asparagus. Cook for 3 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
- Bring the same pot of water back up to a boil. Add pasta and cook for 11 minutes, or until al dente. Then drain, reserving about 1/4 cup of cooking water.
- In a large bowl, combine pasta, asparagus, and basil pesto. Toss until pasta is evenly coated with pesto. If the sauce is too thick, begin pouring in some reserved pasta water (about 2 tablespoons at a time) until the sauce reaches desired consistency. Add chives, lemon zest, and mozzarella, and stir until just combined.
- Divide pasta into bowls and top with Parmesan cheese. If eating immediately, serve hot. You can also serve it cold or at room temperature as a delicious vegetarian pasta salad.
Nutrition Facts : ServingSize 1 serving, Calories 411 calories, Sugar 3.2 g, Sodium 287.9 mg, Fat 12.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 59.5 g, Fiber 3.7 g, Protein 15.4 g, Cholesterol 3.5 mg
More about "asparagus snap pea and avocado pasta recipes"
SPRING PEA AND ASPARAGUS PASTA - COOKIE AND KATE
From cookieandkate.com
5/5 (26)Total Time 45 minsCategory MainCalories 551 per serving
- First, prep your vegetables. Then bring a large pot of heavily salted water to a boil over high heat. Cook the pasta for two minutes less than the package directions. Reserve 2 cups of the pasta water and drain the pasta.
- While the pasta is cooking, heat the olive oil in your largest frying pan over medium-high heat. Once the oil is shimmering, add the shallots, season with salt and pepper, and cook until golden brown (about 5 minutes).
- Add the asparagus and garlic, season with salt, and cook until the asparagus is knife-tender and bright green (about 3 minutes). Stir in the peas and cook until the peas are bright green (about 2 minutes).
- Add the drained pasta to the pan along with 1 cup of the reserved pasta water. Toss to coat. Cook until the sauce starts to coat the pasta (about 2 minutes). Remove the pan from heat and transfer its contents to a large serving bowl. Add the cheese and butter and stir to coat. (Add more pasta water as needed. The sauce should just cling to the pasta.)
ASPARAGUS SNAP PEA AND AVOCADO PASTA RECIPE
From delish.com
Cuisine AmericanEstimated Reading Time 1 minServings 6Total Time 30 mins
- Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
CREAMY ASPARAGUS PASTA RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine ItalianCategory Pasta, Dinner, LunchServings 4-6Total Time 35 mins
- Cook Asparagus: In a bowl, add water with ice. Set aside. Bring a pot of water to rolling boil. Add trimmed and cut asparagus. Cook for 2-3 minutes or until asparagus is dark green in color. Drain water. Add asparagus to water with ice. Set aside.
- Cook penne pasta according to package direction. Once cooked, drain pasta reserving 1/2 cup of liquid.
- Cook Pasta Sauce - While pasta cooks, heat a deep large saute pan or skillet on medium heat. Add olive oil and shallot. Cook until onions are soft. Now add diced sun-dried tomatoes and garlic. Cook for 30 seconds to flavor the oil. Sprinkle flour on top and cook stirring often for 1 minute. Add lukewarm milk. Stir often until milk thickens and there are no lumps. Mix in 1/2 tsp salt, chicken stock, cream cheese and half of parmesan cheese. Stir until fully combined.
- Assemble Asparagus Pasta - Add green peas, cooked asparagus, lemon juice, cooked and drained penne pasta, half of chopped basil to the skillet with 1/2 cup of reserved pasta liquid. Toss the pasta with sauce sitting at the bottom of pan until pasta looks creamy and everything is well distributed. Taste and adjust seasoning with salt and black pepper.
HOT ASPARAGUS, SNAP PEA & AVOCADO PASTA SALAD - TRIED …
From triedandtasty.com
3.8/5 (4)Total Time 23 minsCategory SaladCalories 621 per serving
- In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook an additional 30 seconds. With a slotted spoon, scoop out vegetables; transfer to a bowl.
- Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1/2 c. pasta water; set pasta aside in colander.
- In pasta pot, melt 2 tbsp. butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes.
- Add remaining 2 tablespoons butter, cooked pasta, avocado, cheese, and reserved pasta water. Toss to combine; season with salt and pepper.
A+ FOR AVOCADO | MARTHA STEWART
From marthastewart.com
Estimated Reading Time 5 mins
HEALTHY VEGETARIAN PASTA SALAD RECIPE — THE MOM 100
From themom100.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 30 mins
- Heat a large pot of salted water to a boil. Cook the pasta according to package directions – but one minute before the pasta is tender, add the sugar snap peas and the asparagus. Cook for one minute, then drain the pasta and the vegetables and rinse under cold water. Drain well.
- Place the pasta, sugar snap peas, and asparagus in a bowl with the arugula, spinach, peppers, tomatoes and scallions.
- In a small bowl or container combine the olive oil, mayonnaise, vinegar, mustard, shallots, basil, salt and pepper. Pour the dressing over the pasta salad and toss well to combine. Add the Parmesan and toss again. Taste and adjust the seasonings as needed.
AVOCADO PESTO PASTA SALAD - MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (13)Calories 362 per servingCategory Entrée or Side
- In a large pot, bring 2 quarts (~1.9 liters) of water to a boil, and add 1 Tbsp salt to season pasta water (amounts written as original recipe // adjust as needed if adjusting serving size).
- While water is coming to a boil, make the sauce. To a small blender or food processor, add parsley, basil, chives, lemon juice, avocado, water, garlic, coconut aminos, salt, pepper, and olive oil (optional). Blend until smooth, scraping down sides as needed. Sauce may seem a little thick but will loosen when it’s added to the pasta.
- Once water is boiling, cook gluten-free pasta according to package directions. Then drain pasta and immediately transfer to a medium serving bowl. Pour sauce over pasta and mix thoroughly. Taste and adjust, adding more salt if needed, lemon for more zing, or chopped basil for more herbiness.
- Serve immediately. Option to garnish with veggies of choice (such as chopped sun-dried tomatoes — rehydrated if fully dry), vegan parmesan cheese, and fresh lemon juice. Best served fresh at room temperature. Store leftovers in the refrigerator for up to 2 days. Not freezer friendly.
BURRATA SNAP PEA AND ASPARAGUS PIZZA - WHAT'S GABY COOKING
From whatsgabycooking.com
5/5 (8)Category Main CourseCuisine MediterraneanTotal Time 15 mins
16 RECIPES TO WELCOME SPRING - LOVE AND LEMONS
From loveandlemons.com
Reviews 8Published 2019-03-26Estimated Reading Time 5 mins
- Carrot Coconut Gazpacho with Lemongrass (pictured above) – This creamy soup’s sunny color & light, refreshing taste make it perfect for celebrating the arrival of spring.
- Rainbow Kale Salad with Carrot Ginger Dressing – The arrival of spring = the arrival of salad season. This hearty rainbow salad is a great one to pack for lunch – it keeps well and is filled with plenty of chickpeas, avocado & seeds to keep you satisfied till dinnertime.
- Shiitake Maki with Carrot Ginger Dipping Sauce – If you have leftover carrot ginger dressing from making the kale salad above, you have to try this shiitake maki next!
- Chickpea Salad Wraps with Avocado Dill Sauce – The pale pink & green in these light lettuce wraps feel so springy to me! The chickpea salad inside is my vegan take on a traditional tuna salad.
- Lemon Edamame Avocado Sandwiches – If you’re stuck in a lunch rut, these sandwiches will be your savior. Their base is a creamy, herb-flecked lemon edamame spread.
- Chickpea Pan Bagnat Sandwiches – We love to pack this baguette sandwich for spring picnics. Because of the creamy chickpea salad slathered inside, it holds together well, and crisp veggies, fresh basil & briny olives give it a delicious array of contrasting textures & flavors.
- Quick & Easy Vegan Pesto Pasta – Who doesn’t love pesto pasta? This green on green dish comes together in a flash and is sure to please on busy spring weeknights.
- Farmers Market Asparagus & Potato Pizza – To me, the arrival of good asparagus at the market is the hallmark of spring. You can prepare it a thousand ways, but I love to peel it into thin strips and serve it atop this veggie-loaded Farmers Market Pizza.
- Grilled Asparagus Lemon-Thyme Farro Salad – If you have crisp, thin spears of asparagus, this recipe is the one for you. Grilled to perfection, the asparagus is delicious alongside herbed farro, pink pops of pickled radish, and spring sprouts.
- Mango Black Bean Ginger Rice Bowl – This bowl features another of my favorite spring veggies: snap peas! Here, I steam them before tossing them with a simple tamari-lime dressing, juicy mango, crunchy veggies, rice & beans.
SNAP PEA PASTA - WHAT'S GABY COOKING
From whatsgabycooking.com
5/5 (8)Category Main CourseCuisine MediterraneanTotal Time 20 mins
- Heat the butter with olive oil & sea salt in a large skillet over medium-high heat. Add the snap peas, garlic, shallot and red pepper flakes; sauté for 4-5 minutes until garlic is fragrant and the snap peas are lightly sautéed. Season with salt and pepper.
- Cook the pasta according to the package directions. Drain and add the cooked pasta to the skillet with the snap peas. Taste and adjust seasoning.
LEMON ASPARAGUS PASTA WITH PEAS AND TOMATOES (GF/LOW CARB ...
From easycookingwithmolly.com
Reviews 10Calories 254 per servingCategory Entree
ASPARAGUS WITH SHIITAKES, BOWTIE PASTA, AND SPRING PEAS
From parade.com
Occupation EditorEstimated Reading Time 3 minsServings 8Total Time 30 mins
25 DELIGHTFUL SNAP PEA RECIPES | MYRECIPES
From myrecipes.com
Estimated Reading Time 5 mins
SPRING VEGETABLE SALAD WITH ASPARAGUS, PEAS AND RADISHES
From simplyrecipes.com
Cuisine AmericanTotal Time 35 minsServings 6
SPRING ASPARAGUS AND SNAP PEA PENNE SALAD | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Total Time 35 minsServings 6
HOT ASPARAGUS, SNAP PEA, AND AVOCADO PASTA SALAD | LATIN ...
From popsugar.com
Home Country New YorkEstimated Reading Time 8 mins
OUR BEST ASPARAGUS RECIPES | MYRECIPES
From myrecipes.com
Estimated Reading Time 7 mins
ASPARAGUS SNAP PEA AVOCADO PASTA | VEGGIE EATS!
From thevegetarianexpat.wordpress.com
WARM ASPARAGUS AND AVOCADO SALAD – VEGALICIOUS RECIPES
From vegalicious.recipes
ASIAN-INSPIRED PASTA SALAD WITH ASPARAGUS, SNOW PEAS, AND ...
From stroke.org
ASPARAGUS, SNAP PEA, AND AVOCADO PASTA | VEGGIE EATS!
From thevegetarianexpat.wordpress.com
SNAP PEA, ASPARAGUS, AND AVOCADO SALAD WITH RADISH ...
From eatyourbooks.com
ASPARAGUS, SNAP PEA, AND AVOCADO PASTA RECIPE | RECIPE ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love