Peas With Garlic Oil Recipes

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ITALIAN RECIPE FOR PASTA AND PEAS WITH GARLIC



Italian Recipe for Pasta and Peas with Garlic image

This is one of my go-to Italian recipes when I am short on time and want something quick and healthy with my pasta! Dinner is ready by the time pasta is done boiling!

Provided by Simple Italian Cooking Blog

Categories     Main Dish

Time 20m

Number Of Ingredients 4

3 TBSP extra virgin olive oil
1/4 Cup frozen peas
2 cloves of garlic sliced thin
3/4 lb linguine or other pasta -preferably long

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.

GARLIC SNOW PEAS



Garlic Snow Peas image

Make and share this Garlic Snow Peas recipe from Food.com.

Provided by startnover

Categories     Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

2 cups fresh snow peas (washed, dried, and trimmed)
1 -2 tablespoon sesame oil
3 minced garlic cloves
salt & pepper

Steps:

  • Heat wok on medium-hi heat .
  • Add oil get it hot, dump in peas.
  • About 1 minute after stir frying add garlic and seasoning.
  • Quick fry just till bright green and still crisp.
  • Cooking time is an estimate -- do not over cook or they will turn a dull green and go limp.
  • Remove and serve while still hot.

Nutrition Facts : Calories 46.6, Fat 3.5, SaturatedFat 0.5, Sodium 1.6, Carbohydrate 3.1, Fiber 0.9, Sugar 1.3, Protein 1

ITALIAN PEAS



Italian Peas image

This is my mom's recipe. Let's just say, you'll never look at peas the same way again...they are sooo good.

Provided by WORSHIPWARRIORMT

Categories     Side Dish     Vegetables     Onion

Time 15m

Yield 6

Number Of Ingredients 6

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
16 ounces frozen green peas
1 tablespoon chicken stock
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 12.3 g, Cholesterol 0.1 mg, Fat 4.8 g, Fiber 3.5 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 120.5 mg, Sugar 4.8 g

PEAS WITH GARLIC OIL



Peas with Garlic Oil image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 sliced garlic cloves in 3 tablespoons vegetable oil in a skillet over medium heat until golden, 5 minutes. Remove from the heat and add 1/4 teaspoon red pepper flakes. Cook 1 pound thawed frozen peas in a separate skillet, tossing, until heated through, 3 minutes. Stir in the garlic oil and top with chopped basil and flaky sea salt.

AGLIO E OLIO WITH PEAS AND PROSCIUTTO



Aglio E Olio with Peas and Prosciutto image

Provided by Giada De Laurentiis

Time 25m

Yield 6

Number Of Ingredients 8

Kosher salt
1/2 cup olive oil (plus more for serving, optional)
4 ounces thinly sliced prosciutto (cut across into 1/4-inch slices)
6 cloves garlic (smashed and peeled)
1 1/2 cups frozen peas (thawed)
3/4 teaspoon crushed red pepper flakes
1 pound fusilli lunghi or cavatappi pasta
2 cups freshly grated Parmigiano-Reggiano (plus more for serving)

Steps:

  • This recipe originated on Giada In Italy: Episode: Flavors of Capri.
  • Bring a large pot of salted water to a boil.
  • Heat a large skillet over medium-high heat. Add the oil and heat. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 4 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Reduce the heat to low. Add the garlic to the oil and cook, stirring often, until lightly golden, about 3 minutes. Add the peas, pepper flakes and 1/8 teaspoon salt and turn off the heat.
  • Add the pasta to the boiling salted water and cook for 2 minutes less than package directions, about 9 minutes.
  • Return the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add directly to the skillet with the oil. Sprinkle the bare pasta with 1 cup Parmigiano-Reggiano. Add 1/2 cup pasta water and toss well to coat the pasta and form a creamy sauce. Add the remaining 1 cup Parmigiano-Reggiano and up to 1/2 cup more pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano and another drizzle of olive oil, if desired.

Nutrition Facts : ServingSize 6

AGLIO E OLIO WITH PEAS AND PROSCIUTTO



Aglio e Olio with Peas and Prosciutto image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
1/2 cup olive oil, plus more for serving, optional
4 ounces thinly sliced prosciutto, cut across into 1/4-inch slices
6 cloves garlic, smashed and peeled
1 1/2 cups frozen peas, thawed
3/4 teaspoon crushed red pepper flakes
1 pound fusilli lunghi or cavatappi pasta
2 cups freshly grated Parmigiano-Reggiano, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat a large skillet over medium-high heat. Add the oil and heat. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 4 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Reduce the heat to low. Add the garlic to the oil and cook, stirring often, until lightly golden, about 3 minutes. Add the peas, pepper flakes and 1/8 teaspoon salt and turn off the heat.
  • Add the pasta to the boiling salted water and cook for 2 minutes less than package directions, about 9 minutes.
  • Return the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add directly to the skillet with the oil. Sprinkle the bare pasta with 1 cup Parmigiano-Reggiano. Add 1/2 cup pasta water and toss well to coat the pasta and form a creamy sauce. Add the remaining 1 cup Parmigiano-Reggiano and up to 1/2 cup more pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano and another drizzle of olive oil, if desired.

SIMPLE SPAGHETTI WITH GARLIC, PEAS & PARMESAN



Simple Spaghetti with Garlic, Peas & Parmesan image

Just a few simple ingredients gets you a luxurious carbonara-like spaghetti dish with olive oil, garlic, spring peas, Parmesan and lemon.

Provided by Julie Andrews

Categories     Pasta

Time 30m

Number Of Ingredients 8

12-ounce box whole grain spaghetti
¼ cup + 1 tablespoon extra virgin olive oil
4 cloves garlic, minced
3 large egg yolks, beaten
1 cup cooked baby peas
½ cup freshly shaved Parmesan cheese, divided
Coarse salt and freshly ground black pepper, to taste
Fresh lemon zest and juice, to taste

Steps:

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente.
  • Drain pasta, reserving 1 ¼ cups pasta water for later use. Coat pasta with 1 Tbsp. olive oil and set aside.
  • Place ¼ cup olive oil in the large pot on medium-high heat. Add garlic and cook until fragrant, about 30-60 seconds. Add pasta back in to the stock pot, then the pasta water and simmer until liquid is reduced by half. Remove from the heat and stir in the beaten egg yolks until it starts to thicken.
  • Stir in peas and half the Parmesan cheese.
  • Season with salt, black pepper and lemon zest and juice, to taste. Remove from heat and place in bowls.
  • Garnish with remaining Parmesan cheese.

Nutrition Facts : ServingSize 1/6 of recipe, Calories 405 calories, Sugar 3g, Sodium 245mg, Fat 18g, SaturatedFat 5g, UnsaturatedFat 13g, TransFat 0g, Carbohydrate 48g, Fiber 7g, Protein 13g, Cholesterol 101mg

PEAS WITH GARLIC AND THYME



Peas with Garlic and Thyme image

Categories     Garlic     Herb     Vegetable     Side     Vegetarian     Quick & Easy     Pea     Spring     Healthy     Thyme     Simmer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (side dish) servings

Number Of Ingredients 6

2 garlic cloves, smashed with flat side of a knife
2 tablespoons unsalted butter
2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
2/3 cup water
1 teaspoon fresh thyme
1/2 teaspoon salt

Steps:

  • Cook garlic in butter in a heavy saucepan over moderately low heat, stirring, until garlic turns pale golden, about 2 minutes.
  • Add peas, water, and thyme and simmer briskly, uncovered, stirring occasionally, until liquid is evaporated and peas are tender, 8 to 10 minutes. Stir in salt and season with pepper.

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