TORTELLINI SALAD I
Fresh herbs and lemon juice give this cheese tortellini the refreshing flavor of summer. It is a wonderful dish for picnics. Ideas for variations: garbanzo beans, green peas, grated carrots, and/or broccoli flowerets.
Provided by OTUS.FLA
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Yield 8
Number Of Ingredients 16
Steps:
- Cook pasta in a large pot of boiling water until al dente.
- In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper.
- In a large bowl combine, tortellini, peppers, onion, and olives. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least four hours. Before serving, toss in feta and Parmesan.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 21.5 g, Cholesterol 18.7 mg, Fat 19.2 g, Fiber 2.6 g, Protein 8.2 g, SaturatedFat 4.8 g, Sodium 352.5 mg, Sugar 2.4 g
LINGUINI WITH ASPARAGUS, PEAS, AND RICOTTA
Bright green vegetables-peas, asparagus, mint-bring spring freshness and vibrancy to this flavorful pasta entrée that's ready in just 20 minutes. We streamlined the prep work for this dish by cooking the vegetables with the pasta. It's an easy technique that works with many vegetables. The lemon and garlic cheese mixture-made with a combination of creamy ricotta and rich Parmesan-gives this dish a refreshing brightness and richness. The reserved pasta water adds moisture but the starch helps thicken the mixture, creating a more luscious sauce that coats the pasta well. You can substitute fettuccine or spaghetti, if you like.
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil; add pasta and cook until almost al dente, about 5 minutes. Add asparagus and peas and return to a boil; cook until pasta and vegetables are tender, about 4 minutes more. Drain pasta and vegetables, reserving 1 cup of cooking liquid; set aside.
- In a serving bowl, combine ricotta, 2 tablespoons Parmesan cheese, oil, garlic, lemon zest, 1/2 teaspoon salt, pepper, and 1/4 cup reserved cooking liquid.
- Add pasta, vegetables, and mint to bowl; toss to mix and coat, adding more cooking liquid if desired. Serve sprinkled with remaining 4 teaspoons Parmesan cheese and additional pepper and/or lemon zest, if desired. Yields about 1 1/4 cups per serving.
Nutrition Facts : Calories 136 kcal
EASY PEA RAVIOLI WITH MINT
The classic flavor combination of peas and mint comes together in this light pasta dish that's perfect for a first course.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 10
Steps:
- Heat oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic; cook until soft, 2 to 3 minutes. Add peas, wine, 1 cup water, and 1 1/2 teaspoons salt; season with pepper. Simmer until liquid has almost evaporated and peas are tender, 12 to 15 minutes. Let cool slightly.
- Puree pea mixture in a food processor. Brush edges of 10 wrappers with egg. Place 1 tablespoon puree in centers. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter. Repeat with remaining wrappers and puree.
- Working in batches, cook ravioli in salted simmering water until they are soft and rise to the surface, about 2 minutes. Meanwhile, melt butter in a medium skillet over medium heat; add ravioli to skillet, and cook until butter is frothy and ravioli is coated, 2 to 3 minutes. Sprinkle with mint. Serve immediately (as a first course).
CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
- Bring a large pot of generously salted water to a boil.
- Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
- Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
- Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.
FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
- While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
- Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.
PASTA, PESTO, AND PEAS
Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.
Provided by Ina Garten
Categories main-dish
Time 32m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
- Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
- To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
PEAS AND PROSCIUTTO
Provided by Giada De Laurentiis
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.;
FRESH TORTELLINI WITH ASPARAGUS, PEAS, AND MINT
Steps:
- In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.
- In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.
- Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.
- Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add the pine nuts, mint, and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground black pepper and serve.
- nutrition information (per serving): Calories (kcal): 450; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 6; Protein (g): 16; Monounsaturated Fat (g): 12; Carbohydrates (g): 44; Polyunsaturated Fat (g): 4.5; Sodium (mg): 620; Cholesterol (mg): 35; Fiber (g): 5;
FRESH TORTELLINI WITH ASPARAGUS, PEAS, AND MINT
Categories Pasta
Number Of Ingredients 11
Steps:
- In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat. In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt. Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes. Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add the pine nuts, mint, and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground black pepper and serve. nutrition information (per serving): Calories (kcal): 450; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 6; Protein (g): 16; Monounsaturated Fat (g): 12; Carbohydrates (g): 44; Polyunsaturated Fat (g): 4.5; Sodium (mg): 620; Cholesterol (mg): 35; Fiber (g): 5
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