Italian Peas Recipes

ITALIAN PEAS

Steps:

• Heat oil and butter in skillet over medium heat. Stir in onions and garlic, cook about 5 minutes until starting to brown just slightly.
• Add peas, season with salt, pepper, a pinch of parsley and a pinch of Italian seasoning. Cover and cook until the peas are tender, about 10 to 15 minutes depending on how you like them done. I don't like mine mushy so I just cook them about 10 minutes.
• When you serve them, sprinkle the cheese over top.

ITALIAN PASTA AND PEAS

Steps:

• In a large saucepan, combine the water, milk and butter; bring to a boil. Stir in pasta and sauce mix. Cook over medium heat for 8 minutes, stirring occasionally. , Stir in the peas, mushrooms and oregano; cook 3-4 minutes longer or until pasta is tender. Remove from the heat. Sauce will thicken upon standing.

ITALIAN RECIPE FOR PASTA AND PEAS WITH GARLIC

Steps:

• In sauce pan begin to boil the water for the pasta
• In a large frying pan (enough to hold the pasta later), over med-high heat add frozen peas, and garlic and add enough water to cover slightly
• When water is about gone, lower heat to Low and add in the 3 TBSP of olive oil and make sure to coat ingredients
• Keep a watchful eye, making sure not to burn the garlic. If needed add some water or more olive oil
• Meanwhile, add the pasta to the boiling water and cook until aldente
• When pasta is finished, transfer the pasta to the frying pan and toss so the pasta is coated with the olive oil making sure to keep aside about a 1/2 cup or so of the pasta water (important).
• Serve the pasta and top with grated Italian cheese (preferably Romano).
• Use the extra pasta water if the pasta is too dry. It's also important to add the pasta water in with any left over pasta containers so when you reheat it, it won't be dry and you don't water it down in flavor with non-pasta water.

ITALIAN PEAS

Steps:

• Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.

PASTA WITH PEAS

Steps:

• Cut pancetta into 1/4" cubes and sauté in a pan together with the chopped spring onion and a bit of oil.
• Add salt and pepper, then add the peas and a ladleful of vegetable broth or water (around 1 cup); cook for 10-15 minutes.
• Cook the pasta in salted boiling water separately until al dente. Mix with peas. Add 1/2 Tbsp. butter to make it creamy.
• Complete the dish with grated Grana Padano cheese and chopped parsley.

ITALIAN RICE & PEAS (RISI E BISI)

Steps:

• Shell peas, reserving the pods. Place the pods, yellow onion and water in a large pot. Bring to a simmer. Reduce heat to maintain a simmer and cook for 25 minutes. Pour the broth through a strainer into a large saucepan (discard the solids). You should have 6 cups. Keep the broth hot over low heat.
• Combine passito (or other dessert wine and raisins in a medium bowl. Set aside.
• Heat oil in a large skillet over medium heat. Add white onion and cook, stirring often, until lightly browned, about 4 minutes. Add the shelled peas and cook for 1 minute. Cover and cook until the peas are tender, about 3 minutes more. Add rice and stir to coat with oil. Add dry white wine and cook, stirring, until evaporated, about 15 seconds. Add 1/2 cup of the reserved pea broth and cook over medium-low heat, stirring frequently, until most of the liquid has been absorbed. Continue to cook, adding the hot broth 1/2 cup at a time and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the hot liquid and the rice is creamy and just tender, 25 to 35 minutes total.
• Stir in the reserved raisins and wine; season with salt and white pepper.

2-INGREDIENT ITALIAN SUGAR SNAP PEAS

Steps:

• Bring 6 cups of water to a boil in a large saucepan.
• Add trimmed sugar snap peas and 1 teaspoon of salt to the boiling water, and cook snap peas until crisp-tender (about 1 ½ to 2 minutes).
• While the snap peas are cooking, fill a large bowl with ice water.
• Drain peas, transfer to ice water, then drain again and dry with paper towels.
• Place snap peas in a serving bowl and toss with dressing. Serve immediately, or cover and refrigerate until ready to serve.

ITALIAN-STYLE PEAS

Steps:

• In a nonstick skillet, saute onion and ham in oil until onion is tender. Add the remaining ingredients. Reduce heat; cover and cook until peas are tender.

PASTA WITH PEAS

Steps:

• Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
• Add the peas and cook stirring frequently about 1 minute.
• Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end).
• Reduce the heat, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it's fine, add extra water gradually only if needed.
• Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
• Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!

BEST PEAS RECIPE

Steps:

• Rinse the peas under warm water and shake off excess liquid.
• Smash and peel the garlic cloves.
• Add the butter and olive oil to a large skillet over medium-high heat. Add the smashed garlic and frozen peas and cook for 2 minutes until warmed through but still bright green.
• Season with the kosher salt, fresh ground pepper and lemon zest. Discard the garlic cloves and serve immediately.

PEAS AND PROSCIUTTO

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.