Fusilli With Potatoes And Peas Recipes

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FUSILLI WITH PEA PESTO AND SMOKED MOZZARELLA



Fusilli with Pea Pesto and Smoked Mozzarella image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
1 pound fusilli pasta
1/2 cup grated Parmesan
1 tablespoon plus 1/2 cup extra-virgin olive oil
1 large shallot, chopped
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup dry white wine, such as pinot grigio
2 1/2 cups frozen peas, thawed
4 ounces smoked mozzarella, rind removed, grated (1 cup)
1 packed cup baby spinach leaves
1/2 cup grated Parmesan
2 teaspoons fresh lemon juice, from 1/2 a large lemon
Zest of 1 large lemon
1/2 cup slivered almonds, toasted, coarsely chopped

Steps:

  • For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the drained pasta in a large bowl. Add the cheese and toss until coated.
  • For the pesto: In a small skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the shallots, 1/2 teaspoon salt and the pepper. Cook until softened, about 2 minutes. Add the wine and cook for 2 minutes. Remove the pan from the heat and cool slightly.
  • In the bowl of a food processor, combine the peas, smoked mozzarella, spinach, Parmesan, lemon juice, lemon zest, the remaining 1 teaspoon salt and the cooked shallot mixture. Blend until smooth, but still slightly chunky.
  • Pour the pesto over the pasta and toss until coated, adding the reserved pasta water as needed to loosen the sauce. Sprinkle with the toasted almonds and serve.

FUSILLI WITH POTATOES AND PEAS



Fusilli With Potatoes and Peas image

Make and share this Fusilli With Potatoes and Peas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 cups diced unpeeled yukon gold potatoes
salt
fresh ground white pepper
1/4 cup finely diced onion
1 cup frozen green pea, defrosted
2 tablespoons roughly chopped fresh oregano leaves
1/2 cup water
1 cup dry white italian wine
1 tablespoon salt
1 lb fusilli
1/4 cup unsalted butter
3/4 cup grated parmigiano-reggiano cheese, divided

Steps:

  • In a covered pasta pot over high heat, bring water to a rapid boil.
  • Meanwhile, in a large saute pan, heat oil over medium heat.
  • Add in potatoes and salt and pepper to taste.
  • Cook, stirring, until potatoes are firm to the bite and lightly browned, about 6 minutes.
  • Add the onion, peas, and oregano and cook, stirring, until the onion is soft, about 5 minutes.
  • Add water and cook about 1 minute.
  • Add wine and cook until reduced by half.
  • Remove from heat and set aside.
  • While the sauce is simmering, add salt and fusilli to boiling water and cook, uncovered, over high heat until pasta is al dente.
  • Scoop out about 1 cup of pasta water and set aside; drain pasta.
  • Return potato mixture to high heat; add 2 tablespoons of the reserved pasta water and the butter and heat through.
  • Add fusilli and, using a wooden spoon, toss to coat evenly, adding more pasta water if needed.
  • Add half of the Parmigiano-Reggiano and toss well.
  • Transfer to a large serving bowl and sprinkle with remaining cheese. Serve right away.

Nutrition Facts : Calories 566.8, Fat 18.6, SaturatedFat 7.8, Cholesterol 27.5, Sodium 1391.3, Carbohydrate 75.6, Fiber 5.6, Sugar 5.4, Protein 17.2

FUSILLI WITH PESTO AND GREEN BEANS



Fusilli with Pesto and Green Beans image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

Kosher salt
One 8-ounce package whole-grain or gluten-free fusilli pasta, such as Tru Roots
2 tablespoons olive oil
1 shallot, chopped
8 ounces green beans, trimmed and cut in 1-inch pieces
One 10-ounce bag frozen peas
1/2 cup freshly grated Parmesan
1/3 cup store-bought pesto
1/2 cup ricotta cheese, such as Calabro

Steps:

  • Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving 1/3 cup of pasta water.
  • Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve.

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.

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