Pastaepiselli Recipes

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PASTA E PISELLI



Pasta E Piselli image

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

2 cups elbow macaroni (or mixed pasta shapes,about 8 ounces)
2 tablespoons olive oil
3 garlic cloves, crushed with side of chef's knife
2 (14 1/2 ounce) cans chicken broth (or 3 1/2 cups homemade chicken broth)
1 (14 1/2 ounce) can diced tomatoes
1/4 cup packed fresh basil leaf, coarsely chopped
1/2 cup water
1 (10 ounce) package frozen peas, thawed
grated parmesan cheese

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



Pasta Piselli image

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

1/2 cup extra-virgin olive oil
6 cloves garlic
1 Vidalia or white onion
3 anchovies, optional
1 (14.5-ounce) can vegetable broth
1/4 cup good-quality white wine
Pinch red pepper flakes, optional
1 head cauliflower
1 bunch asparagus
2 cups fresh or frozen peas
12 Roma tomatoes, blanch, de-skinned, seeded, and chopped
1/4 cup slivered almonds, toasted
1 pound Penne Rigate pasta
Freshly grated Parmesan or Romano

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)



Pasta e Piselli (Pasta and Peas) image

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

1 lb thin spaghetti (farfalle pasta works well too)
1 Tbsp olive ol
1/2 onion, chopped
2 clove garlic, minced
1 can(s) petite peas
1 egg, beaten
1/2 c grated parmesan or romano cheese
salt, pepper, parsley to taste

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.

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