Farfalle With Mushrooms And Peas Recipes

PEAS WITH MUSHROOMS

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

FARFALLE WITH TURKEY SAUSAGE, PEAS AND MUSHROOMS

Steps:

• In a large pot, bring 6 quarts of salted water to a boil.
• In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
• When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.

FARFALLE PASTA WITH SPINACH, MUSHROOMS, AND CARAMELIZED ONIONS

Steps:

• Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
• The onions should start to brown, but without burning.
• Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
• Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don't stick to the bottom of the pan or burn.
• In total, you should have cooked onions for 30 minutes.
• Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
• Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.
• Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
• Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
• Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
• Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
• Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
• Add caramelized onions back to the skillet with the pasta sauce.
• Cook pasta according to package instructions. Drain.
• Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
• If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
• Serve with more shredded parmesan cheese sprinkled on top.

PENNE PASTA WITH MUSHROOMS & PEAS

Steps:

• Penne pasta is a favorite of mine for mixing with seasonal vegetables and ingredients. For this recipe, along with the penne pasta, I use some mushrooms, peas, some chicken stock (and a couple other things) to make a very simple sauce. So simple in fact that you can make it in about 20 minutes, so it's perfect even on those nights when you home form work late, and you need to get something on the table quickly. Best of all, once you know this basic recipe you can easily add or swap out ingredients. Enjoy! Recipe Overview and Keys to Success Like all pasta dishes, make sure you good the penne Al dente. Overcooked = Bad I like to cook the mushrooms down for about 20 minutes, until they are golden brown, firm in texture, and concentrated in flavor. Undercooked, they seem a bit slimy to me Add the frozen peas at the last minute. They don't take long to cook. Finally, the sauce here is really the chicken stock, reduced with some of the other ingredient. Taste as you go to make sure the salt and pepper is right, and make sure there is enough sauce so the pasta doesn't seem dry Ingredients (for 2) 1/3 lb penne pasta 3 cups sliced crimini mushrooms 1/3 cup frozen peas 1 large diced shallot 2 minced garlic cloves 1/3 cup chicken stock 1 sprig rosemary 1 - 3 tablespoons grated parmesan cheese Olive oil Salt and pepper Penne with Mushrooms & Peas Put a large pot of water on the heat to bring to a boil Heat a large skillet over high heat, and coat the bottom with olive oil Add the mushrooms and season with salt and pepper Toss, and continue to cook, tossing every few minutes until the mushrooms are golden brown, and firm in texture (about 20 minutes) When the mushrooms have 5 - 10 minutes left, and the water is boiling, add the penne to the water, and stir occasionally to prevent sticking Add the shallot, rosemary and garlic to the mushrooms and cook for about 1 minute to soften Add the chicken stock to deglaze the pan, and allow it to start reducing at a hard simmer Once the pasta is cooked, add the peas to the mushrooms, and drain pasta from the water Add the pasta to the mushroom sauce and season with salt and pepper Toss together a few times over high heat to integrate all the ingredients, and then kill the heat Add the parmesan cheese, and a drizzle of olive oil Toss again, taste and adjust the seasoning if needed Serve it up, with a bit more parmesan cheese, and enjoy! Wine with Penne with Mushrooms & Peas I'm going to fall back on my love for combining Mushrooms with Pinot Noir for this recipe. The earthy notes of both complement each other, and the lighter pinot won't overpower the pasta.

FARFALLE WITH HAM AND PEAS

Steps:

• Bring a large pot of lightly salted water to a boil over medium heat, and cook the pasta for about 8 minutes, until tender. Drain, and return to pot over low heat.
• Lightly mix in the ham, peas, and milk, and sprinkle in the pepper and garlic powder. Stir in the Cheddar and mozzarella cheeses, and cook about 5 minutes, until the cheese melts and the mixture is bubbling.

FARFALLE WITH TURKEY SAUSAGE, PEAS, AND MUSHROOMS

Steps:

• In a large saute pan, heat 2 tablespoons of the oil over a high flame. Add the turkey sausage and saute until golden brown, breaking up any large clumps, for about 5 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside.
• Heat 2 more tablespoons of oil in the same pan. Add the mushrooms and 1/2 teaspoon each of salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 8 minutes. Add the peas and saute for 2 minutes.
• Return sausage to the pan and cook until the sausage is heated through and the flavors have blended, about 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and reserve 1/2 cup of the cooking water.
• Return pasta to pot and add the meat mixture. Toss over medium heat to combine and heat through, adding enough of the reserved cooking water to moisten, about 5 minutes.
• Drizzle in the remaining oil. Season the pasta with more salt and pepper to taste. Remove the pan from the heat and add Parmesan cheese and toss to combine. Transfer pasta mixture to large bowl and serve.
• Bon Appetit!

FARFALLE WITH FOREST MUSHROOMS, PEAS, AND PARSLEY

Steps:

• Melt butter in large deep skillet over medium-high heat. Add garlic and shallots; sauté 1 minute. Add shiitake and crimini mushrooms and sauté 5 minutes. Add chanterelles; sauté until all mushrooms are tender, about 5 minutes longer. Add wine and boil until reduced by half, about 5 minutes. Add cream and simmer until liquid is reduced to sauce consistency, stirring occasionally, about 5 minutes. Stir in peas and parsley. Remove from heat. Season sauce with salt and pepper. Cover to keep warm.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
• Add mushroom sauce to pasta and toss to coat, moistening with reserved pasta cooking liquid, if necessary.