Ditalini And Peas Recipes
PASTA AND PEAS
This dish is very economical, fast and really tasty. Made this when I was first married and money was very tight.(we were in the military). I still make it a lot, using different kinds of beans.
Provided by Pat McCardle
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Start the water for the pasta.
- Meanwhile,heat a little of the oil in a sauce pan.
- Add the onions and cook until golden.
- (DO NOT BURN).
- Add the herbs, peas,and 1/2 cup of water and the rest of the oil.
- Keep warm.
- Drain the cooked pasta and put it in a bowl.
- Add the peas and mix.
- Add the rest of the water, if needed.
- I have also used Great Northern or Pork and beans--all undrained.
- You may add a diced tomato to the onions and peas, if you like.
- add the rest.
DITALINI AND PEAS
Steps:
- Cook 1 1/2 cups ditalini as the label directs. Cook 1 minced garlic clove in 3 tablespoons butter over medium-low heat, 4 minutes. Add 1 cup thawed frozen peas, 1/3 cup water and 1/4 teaspoon kosher salt; bring to a simmer, cover and cook 5 minutes. Puree the liquid, half of the peas and 2 tablespoons grated parmesan. Toss with the pasta and the remaining peas; season with salt. Top with basil and more parmesan.
PEAS AND MACARONI SOUP
A quick and easy soup, made with canned peas and ditalini macaroni, with chicken broth, fresh garlic and onion. Tastes even better the next day! Got this recipe from my Italian grandmother.
Provided by Maryann D.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a soup pot over medium-low heat. Stir in the minced garlic and onion; cook and stir until soft, about 5 minutes. Turn heat to medium; stir in canned peas, chicken broth, Italian seasoning, parsley, garlic powder, salt, and pepper. Bring to a simmer. Cook for 40 minutes with the lid slightly ajar.
- Stir pasta into soup; cook at a strong simmer until pasta is tender, about 12 minutes.
Nutrition Facts : Calories 427.7 calories, Carbohydrate 77.2 g, Fat 6.2 g, Fiber 8.7 g, Protein 15.6 g, SaturatedFat 0.9 g, Sodium 505.9 mg, Sugar 9.4 g
DITALINI AND PEAS RECIPE - (4/5)
Provided by á-1292
Number Of Ingredients 9
Steps:
- Saute chopped onion in 1/4 c olive oil. Add garlic. Add peas and cook until defrosted. Add broth, pepper, salt, oregano. Add cooked pasta. top with parmasean.
DITALINI AND PEAS
Steps:
- Cook 1 1/2 cups ditalini as the label directs. Cook 1 minced garlic clove in 3 tablespoons butter over medium-low heat, 4 minutes. Add 1 cup thawed frozen peas, 1/3 cup water and 1/4 teaspoon kosher salt; bring to a simmer, cover and cook 5 minutes. Puree the liquid, half of the peas and 2 tablespoons grated parmesan. Toss with the pasta and the remaining peas; season with salt. Top with basil and more parmesan.
Nutrition Facts : Calories 1424 calories, Fat 45.6624437706092 g, Carbohydrate 203.566937500835 g, Cholesterol 345.589375057097 mg, Fiber 6.09299999713898 g, Protein 49.3949812579581 g, SaturatedFat 24.7867950128861 g, ServingSize 1 1 Serving (605g), Sodium 936.122400418016 mg, Sugar 197.473937503696 g, TransFat 5.31640875139367 g
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- In a large heated skillet, add the olive oil and the butter. Once the butter is melted, add the diced onion, salt, and pepper. Cook until the onions are translucent and brown around the edges. When ready set aside. Now we will boil the pasta.
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