Fusilli With Carrots Peas Mint Recipes

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CREAMY FUSILLI WITH CARROTS, PEAS AND BREADCRUMBS



Creamy Fusilli with Carrots, Peas and Breadcrumbs image

This pasta has such a beautiful, creamy and crunchy texture, and a very rustic, earthy flavor. Even though it's full of carrots and peas, my friends used to beg my mom to make this dish when they came for dinner--even back in elementary school!

Provided by Danielle Sepsy

Categories     main-dish

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3/4 cup seasoned breadcrumbs
1/2 cup finely chopped shallots
1 small clove garlic, minced
1 cup frozen peas, thawed
3/4 cup chicken stock or low-sodium chicken broth
1 1/4 cups finely grated carrots (see Cook's Note)
1/4 cup heavy cream
1/2 pound fusilli (see Cook's Note)
3 to 4 tablespoons minced mint leaves
Freshly grated Parmigiano-Reggiano, for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, heat 2 tablespoons of the olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring occasionally, until golden and crunchy, 5 to 7 minutes. Set the toasted breadcrumbs aside in a small bowl.
  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until they are soft and translucent, 3 to 4 minutes.
  • Add the peas and chicken stock to the skillet and simmer until the stock is hot, 3 to 4 minutes. Stir in the carrots and continue to simmer until the carrots are tender, 5 to 7 minutes. Stir in the cream and season with salt and pepper. (This is a good time to boil your pasta.) Simmer until the reduces by one-fourth, about 5 minutes. Set the sauce aside; cover and keep warm while you cook the pasta.
  • Add the pasta to the boiling water and cook according to the package directions, stirring occasionally, until al dente. Drain and toss with the sauce, about half of the breadcrumbs and all of the mint.
  • Divide the pasta into bowls and top with a sprinkle of the remaining breadcrumbs and some Parmigiano-Reggiano.

FUSILLI WITH CARROTS, PEAS, AND MINT



Fusilli with Carrots, Peas, and Mint image

Categories     Food Processor     Pasta     Quick & Easy     Mint     Pea     Carrot     Gourmet

Yield Serves 2

Number Of Ingredients 9

3/4 cup fresh bread crumbs
2 tablespoons olive oil
1/2 cup finely chopped shallot
1 cup cooked fresh or thawed frozen peas
3/4 cup chicken broth
1 1/4 cups coarsely grated (preferably in a food processor) carrots
1/4 cup heavy cream
1/2 pound fusilli (twisted spaghetti) or fettuccine
1/4 cup minced fresh mint leaves

Steps:

  • In a skillet cook the bread crumbs in 1 tablespoon of the oil over moderate heat, stirring, until they are golden and crisp and transfer them to a small bowl. In the skillet cook the shallot in the remaining 1 tablespoon oil over moderately low heat, stirring, until it is softened, add the peas and the broth, and simmer the mixture, stirring, for 3 minutes. Stir in the carrots, simmer the mixture, for 2 minutes, or until the carrots are just tender, and stir in the cream and salt and pepper to taste. Simmer the mixture until the liquid is reduced by about one fourth, remove the sauce from the heat, and keep it warm. In a kettle of boiling salted water cook the fusilli until it is al dente, drain it well, and in a bowl toss it with the sauce, half of the bread crumbs, and the mint. Divide the fusilli between 2 soup bowls and top it with the remaining bread crumbs.

GREEN SUGAR SNAP PEAS AND CARROTS WITH FRESH MINT



Green Sugar Snap Peas and Carrots With Fresh Mint image

Provided by Pierre Franey

Categories     easy, quick, one pot, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

1/2 pound Sugar Snap peas
4 carrots, about 1/2 pound
3 tablespoons butter
3 tablespoons finely chopped fresh mint
Salt and freshly ground pepper to taste

Steps:

  • Trim off and discard the tips of the peas.
  • Scrape and trim the carrots. Cut the carrots into 1 1/2-inch lengths. Cut the pieces lengthwise into 1/4-inch slices (batons) about 1/4 inch wide. There should be about 1 1/2 cups.
  • Bring enough water to a boil in a saucepan to cover the peas and carrots when added. Add the vegetables and cook about 4 minutes, or until they are crisp tender. Drain immediately.
  • Return the peas and carrots to the saucepan. Add the butter, mint, salt and pepper. Stir and blend well. Serve immediately.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 299 milligrams, Sugar 5 grams, TransFat 0 grams

PASTA PRIMAVERA



Pasta Primavera image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 12

Kosher salt
12 ounces fusilli or other corkscrew pasta
1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
2 carrots, shredded
1 yellow bell pepper, cut into thin strips
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1/4 to 1/2 teaspoon red pepper flakes
1/2 cup roughly chopped fresh mint
1/2 cup grated parmesan cheese
4 ounces goat cheese, crumbled

Steps:

  • Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
  • Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

GLAZED FRESH PEAS AND CARROTS WITH MINT AND DILL



Glazed Fresh Peas and Carrots with Mint and Dill image

Categories     Sauce     Side     Mint     Pea     Carrot     Spring     Kosher     Dill     Simmer     Boil

Yield Serves 4

Number Of Ingredients 7

2 thin carrots
1 cup thinly sliced Vidalia onion
1 1/2 tablespoons unsalted butter
Kosher salt
2 cups fresh shelled green peas (from 2 to 2 1/2 pounds in the pod)
2 tablespoons thinly sliced fresh mint leaves
1 tablespoon fresh dill leaves

Steps:

  • Cut a 1/2-inch piece from a carrot at an angle. Roll the carrot until the cut side faces up and cut another 1/2-inch piece at an angle. Continue rolling and cutting both carrots.
  • Combine the carrots, onion, 1 tablespoon of the butter, 1/2 teaspoon salt, and 3 tablespoons water in a medium saucepan. Cover and cook over medium heat until very tender, about 10 minutes. A knife should be able to pierce through a carrot with no resistance.
  • Meanwhile, combine the peas and 3 tablespoons water in a large saucepan. There should be just enough water to coat the bottom of the pan. If there isn't, add more water as needed. Bring to a boil, then simmer, stirring occasionally, over medium heat until the peas are just tender, 8 to 10 minutes.
  • Add the carrot mixture and the remaining 1/2 tablespoon butter to the peas. Cook, stirring frequently, until the vegetables are glazed and bound by a thin, creamy sauce, about 2 minutes.
  • Transfer to a serving bowl and top with mint and dill.

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