Pastina With Peas And Carrots Recipes

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PEAS AND CARROTS



Peas and Carrots image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 tablespoons butter
4 big carrots, cut into small dice
16 ounces frozen peas
Salt and pepper
Fresh basil leaves, chopped

Steps:

  • Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

PASTINA RISOTTO WITH PEAS AND PROSCIUTTO



Pastina Risotto with Peas and Prosciutto image

You'll love this creamy herbed-Italian risotto simmered in Progresso® chicken broth with fresh herbs, Parmesan cheese and bacon.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 14

1 carton (32 oz) Progresso™ chicken broth (4 cups)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
3/4 cup finely chopped onion
Salt
3/4 lb uncooked pastina, orzo, riso or stelline
1/4 teaspoon freshly ground pepper
2 cups frozen green peas
2 tablespoons unsalted butter
1 1/2 teaspoons finely chopped fresh oregano
1 1/2 teaspoons finely chopped fresh thyme
3/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped prosciutto or bacon, cooked until very crisp, well drained
1/2 cup fresh carrot juice

Steps:

  • Bring the broth to a low simmer in a saucepan.
  • Heat the olive oil in a large saucepan over medium-high heat until hot. Add the garlic and cook briefly until light brown. Add the onion and a pinch of salt, lower the heat to medium, and cook until the onion is soft but not brown, about 2 to 3 minutes. Add 2 cups of the simmering broth and bring to a boil. Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper.
  • Simmer, ladling in the broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is about three-fourths done, about 10 minutes. Add the peas and the remaining simmering broth and cook until the peas are tender and the pasta is al dente, about 3 minutes. Remove from the heat and add 1 tablespoon of the butter, the oregano, thyme, Parmesan, and 3 tablespoons of the bacon. Stir well. The consistency should be quite loose, like a thick soup.
  • During the last few minutes of cooking, stir in the carrot juice. Whisk in the remaining 1 tablespoon butter until just melted. Top with remaining bacon.

Nutrition Facts : Calories 670, Carbohydrate 90 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 7 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1790 mg, Sugar 9 g, TransFat 0 g

CREAMED PEAS AND CARROTS



Creamed Peas and Carrots image

Creamy sauce with a simple salt and pepper seasoning nicely complements peas and carrots in this colorful side dish. -Gayleen Grote, Battle View, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 medium carrots, sliced
2 cups frozen peas
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup heavy whipping cream

Steps:

  • Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan., In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts :

PASTINA WITH PEAS AND CARROTS



Pastina With Peas and Carrots image

Giada recipie for her daughters 1st birthday. I tried it and couldn't stop eating it. I was surprised how much I loved it. I didn't have marscapone so I just used a full cream cheese bar. Definitly will make it again.

Provided by Sheila the Great

Categories     European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 lb pastina or 1/2 lb other small-shaped pasta, such as farfallini
2 tablespoons olive oil
1 small onion, finely diced
2 medium carrots, peeled and diced into 1/2-inch pieces
1 cup low-sodium chicken stock
1 cup frozen petite peas, thawed
1/2 cup cream cheese, at room temperature
1/2 cup mascarpone cheese, at room temperature
kosher salt
2 tablespoons chopped fresh basil leaves

Steps:

  • 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, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.
  • In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.

BUTTERY PEAS AND CARROTS



Buttery Peas and Carrots image

This simple side dish is one you'll rely on often to serve with a variety of main courses. The hint of sugar brings out the vegetables' natural sweetness.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

2-1/2 cups baby carrots, halved lengthwise
2 tablespoons butter
1-1/2 cups frozen peas
2 tablespoons water
1 teaspoon sugar
Salt and pepper to taste

Steps:

  • In a skillet, saute carrots in butter for 5 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the vegetables are tender.

Nutrition Facts : Calories 127 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 188mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.

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