Gomiti Rigati Con Piselli Recipes

GOMITI RIGATI CON PISELLI

Gomiti Rigati Con Piselli image

Taken from = http://italianfood.about.com/od/pastabasics/ig/The-Pasta-Shapes-Gallery/Gomiti-Rigati--Elbow-macaroni.htm

Provided by Satyne

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

350 g elbow macaroni
450 g freshly shelled peas
300 g onions, sliced
1/4 cup olive oil
minced parsley
1 cup freshly grated parmigiano

Steps:

Heat the olive oil in a pot, add the onions, and cook over a gentle flame until they are golden.
Add the peas, and continue cooking over a gentle flame, adding a little hot water to keep them from drying out and adjusting salt and pepper to taste.
While the peas are cooking set pasta water to boil, and when they're almost done cook the pasta; drain it, stir it into the pea pot, dust with minced parsley, and turn it all out into a serving bowl, with grated cheese for those who want it.

Nutrition Facts : Calories 565.1, Fat 15.3, SaturatedFat 2.2, Sodium 14.2, Carbohydrate 88.6, Fiber 9.8, Sugar 11.9, Protein 18.3

GNOCCHI AL LIMONE CON SPINACI E PISELLI

Gnocchi Al Limone Con Spinaci E Piselli image

Make and share this Gnocchi Al Limone Con Spinaci E Piselli recipe from Food.com.

Provided by MsPia

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup frozen baby peas (not thawed)
1/2 cup heavy cream
1/4 teaspoon red pepper flakes
1 garlic clove, smashed
3 cups Baby Spinach (3 ounces)
1 teaspoon lemon zest, grated
1 1/2 teaspoons fresh lemon juice
1 1/2 lbs gnocchi (preferably De Cecco)
1/4 cup parmesan cheese, grated

Steps:

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.
Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.
Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until 'al dente'. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.
Add gnocchi to sauce with parmesan cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

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