PASTA E PISELLI
A very fast soup to make. A cousin to the Italian favorite Pasta e Fagioli, this is made with peas instead. Dust with freshly grated Parmesan for a final touch.
Provided by Alan in SW Florida
Categories Vegetable
Time 25m
Yield 10 cups, 5 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta as label directs in boiling salted water; drain.
- Meanwhile, in a 4-quart saucepan or saucepot, heat olive oil over medium heat. Add garlic; cook until golden, about 5 minutes.
- Remove saucepan from heat. Then, carefully add chicken broth, tomatoes with their juice, basil, and 1/2 cup water. Return heat to low; cover and simmer 5 minutes; discard garlic.
- Add peas and pasta; heat through. Serve soup with grated Parmesan cheese.
Nutrition Facts : Calories 293.5, Fat 7.5, SaturatedFat 1.2, Sodium 610.4, Carbohydrate 43.6, Fiber 5, Sugar 6.7, Protein 12.9
PASTA PISELLI
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe, and, therefore, we cannot make representation as to the results.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Fill a large stockpot with cold water and place over high heat.
- Pour olive oil in a large saucepan and turn the flame on low. Mince the garlic and add to olive oil, let cook until just starting to brown. Slice the onion and add to the garlic and olive oil. Add 3 anchovies to the pan and mash them until they disintegrate.
- Next, add the vegetable broth and white wine. Turn the flame up to medium-low, and allow the broth and wine mixture to reduce for a couple minutes.
- Take the head of cauliflower and peel away the green leaves. Cut off the stalks and discard. Chop the cauliflower crowns into bite-sized pieces, set aside. Add the chopped cauliflower to the onion/garlic mixture, and season with red pepper flakes, to taste. Reduce the heat back to medium, and let the cauliflower cook, stirring frequently.
- Snap the asparagus in half and cut into bite size pieces on the diagonal. Add the asparagus and the peas and cook for about 5 minutes. When the asparagus is almost tender, add the tomatoes. The tomatoes should stay chunky, so do not cook too long, or stir the sauce too much because the tomatoes tend to fall apart. Add toasted almonds and season with salt and pepper, to taste. Remove from heat.
- When the pasta water comes to a rolling boil, add some salt and then the pasta. Keep the heat on high. Cook pasta until firm to the bite, al dente. Drain and transfer pasta to a warm bowl. Sprinkle with olive oil, and gently toss. Then add the sauce and gently toss again.
- Garnish with Parmesan or Romano and serve.
PASTA E PISELLI (PASTA AND PEAS)
This is one of those wonderful peasant dishes that has been passed down from generation to generation. We don't really have a recipe so the amounts are estimates. It's made with ingredients that are always on hand. Makes for a quick and easy week day dinner.
Provided by Joanne Bellezza-Loughlin
Categories Pasta Sides
Time 30m
Number Of Ingredients 8
Steps:
- 1. Cook pasta in large pot of boiling, salted water until al dente.
- 2. In a medium size sauce pan, heat olive oil over medium heat and add the chopped onion. Cook for approximately 5 minutes until translucent and then add the minced garlic. Cook for about another minute or two.
- 3. Add the can of peas with liquid to the onion garlic mixture and cook for another 5 minutes or so.
- 4. Strain the pasta leaving a small amount of the pasta water (maybe 1/2 cup) in the pot with the pasta. Transfer the pasta to a serving platter.
- 5. In a medium size bowl, beat the egg and add 1/4 cup of grated cheese, salt pepper and parsely to taste. Add to the pasta and mix well so that the egg coats the pasta. (Note: You don't want scrambled eggs, the egg will cook enough just from the heat of the pasta.)
- 6. Add the peas to the pasta and mix well.
- 7. Top with the other 1/4 cup of grated cheese. Of course you can always use more or less depending on your taste.
- 8. Serve with Italian Bread (I like Semolina) and side salad.
More about "pastaepiselli recipes"
PASTA E PISELLI (PEAS) - SIMPLE, QUICK, DELICIOUS - SIP ...
From sipandfeast.com
Ratings 2Calories 746 per servingCategory Main Course
- Cook pasta to halfway done in salted (2 Tbsp kosher salt per gallon) water. Reserve the pasta water.
- In a pan or pot large enough to accommodate the pasta and peas, saute chopped onion in a 1/4 cup olive oil over medium-low heat until translucent (about 5-7 minutes).
- Add 1 pound of frozen peas to the onions along with a ladle of pasta water. Season the peas with 1 tsp kosher salt and 1 tsp black pepper and let cook for a few minutes.
- Strain half cooked pasta while reserving the pasta water and add to the pan with the peas and onions. Add a few ladles of pasta water, turn heat to medium and finish cooking the pasta. Stir frequently with a wooden spoon to avoid sticking and add more pasta water as needed. Keep taste testing the pasta for doneness, and when finished remove from the heat.
PASTA E PISELLI (PASTA WITH PEAS) - COOKING WITH MAMMA C
From cookingwithmammac.com
4.5/5 (68)Total Time 27 minsCategory Main CourseCalories 424 per serving
- Peel and chop your onion. Heat the oil in a large pot on medium-high. Add the onions to the pot and stir to coat them with oil. Cook the onions for five minutes or until they're soft, stirring occasionally to prevent sticking. While the onions are cooking, you can grate your cheeses if needed.
- Add the frozen peas, salt and pepper to the pot and stir to combine. Let the peas cook for five minutes, stirring occasionally. They should be almost fully cooked.
- Add your water to the pot and increase the heat to high. Cover the pot with a lid and let the water come to a boil. When the water is boiling, add your pasta and stir it to prevent sticking. Lower the heat slightly and cook the pasta until it's al dente, stirring frequently to prevent sticking, making sure to scrape the bottom of the pot. When the pasta is cooked, do NOT drain the water.
- Turn off the heat and stir in your Parmesan and Romano. Taste to see if you need any extra salt. (You may not, since the Romano is salty.)
PASTA E PISELLI RECIPE | LAURA IN THE KITCHEN - INTERNET ...
From laurainthekitchen.com
- Add the pasta, season with salt and pepper and allow the mixture to cook for about 10 minutes or until the pasta is fully cooked.
PASTA E PISELLI, PASTA WITH PEAS – NONNAS WAY
From nonnasway.com
Cuisine ItalianTotal Time 1 hr 10 minsCategory Pasta
PASTA E PISELLI (PASTA AND PEAS) - MEMORIE DI ANGELINA
From memoriediangelina.com
Reviews 1Total Time 30 minsEstimated Reading Time 5 mins
PASTA WITH PEAS - PASTA E PISELLI
From cookingwithnonna.com
4.3/5 (3)Servings 4
MINESTRA DI PASTA E PISELLI - RECIPE - FINECOOKING
From finecooking.com
4.7/5 (3)Category First CourseCuisine ItalianCalories 300 per serving
PASTA E PISELLI RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
Category 30-minute Meals
- In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the pancetta. Cook, stirring often, until the fat begins to render, 1 to 2 minutes. Add the onion and cook, stirring often, until softened, 7 to 8 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the wine and cook until absorbed, about 3 minutes. Add the peas and stock; season with salt and pepper. Bring to a boil. Reduce heat to medium. Let the sauce simmer until slightly thickened, about 8 minutes more.
- Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out half a cup of the starchy cooking water, then drain the pasta. Add the pasta and cooking water to the sauce. Add 1 cup Parm, the herbs, and butter. Toss until the pasta is coated and the sauce is creamy, about 1 minute; season. Serve in shallow bowls and pass more Parm at the table.
PASTA E PISELLI RECIPE - CLASSIC ITALIAN PASTA WITH PEAS ...
From blendwithspices.com
Category Main CourseCalories 335 per serving
- Cook pasta in salted boiling water according to the package instructions. Reserve a few ladles of pasta water.
- Heat olive oil and add chopped onions. Saute them for 4-5 minutes or until they are transparent.
FARFALLE WITH CRIMINI MUSHROOMS AND PEAS (PASTA E PISELLI ...
From pasta.com
FETTUCCINE WITH SHRIMP AND GREEN PEAS (PASTA E PISELLI) RECIPE
From pasta.com
- Add peas and cook for 7 to 8 minutes, stirring frequently. Add shrimp tails and cook for 2 more minutes.
PASTA E PISELLI (PASTA AND PEAS) | COOK'S ILLUSTRATED
From cooksillustrated.com
Cuisine ItalianCategory Main Courses, WeeknightServings 4
PASTA E PISELLI – PASTA WITH PEAS • COOCHINANDO
From coochinando.com
Estimated Reading Time 6 mins
PASTA E PISELLI (PASTA WITH PEAS) — DAEN'S KITCHEN
From daenskitchen.com
Estimated Reading Time 2 mins
PASTA AND PEAS, PASTA E PISELLI – LABELLASORELLA
From labellasorella.com
Estimated Reading Time 5 mins
SPRING PASTA E PISELLI - LORIANA SHEA COOKS
From lorianasheacooks.com
PASTA E PISELLI - PASTA AND PEAS - CHEFTINI
From cheftini.com
PASTA E PISELLI (PEAS) RECIPE | YUMMLY | RECIPE | PEA ...
From pinterest.ca
PASTA E PISELLI RECIPE - CLASSIC ITALIAN PASTA WITH PEAS ...
From youtube.com
ONE-POT PASTA AND PEAS | COOK'S ILLUSTRATED
From cooksillustrated.com
PASTA E PISELLI - ROSSELLA'S COOKING WITH NONNA - YOUTUBE
From youtube.com
HAVE U COVERED IN THE KITCHEN – REAL FOOD MADE WITH HEART ...
From haveucoveredinthekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love