Best Creamed Scallions On Pasta Recipes

Creamed Scallions image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

Combine 4 bunches trimmed scallions and 1/4 cup water in a saucepan; bring to a simmer, cover and cook 5 to 7 minutes. Add 1/2 cup heavy cream and 1 chopped garlic clove; uncover and simmer until the liquid is reduced by half, about 5 minutes. Season with salt and pepper.

Creamed Scallions image

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 5

2/3 cup heavy cream
1/4 teaspoon minced garlic
5 bunches scallions, (about 30), trimmed and sliced 1/2 inch thick
3 tablespoons cold water
1 tablespoon chopped fresh parsley

Steps:

Bring cream and garlic to a boil in a medium skillet. Lower heat and simmer briskly until reduced by half, about 7 minutes. Remove from heat.
While cream is reducing, cook scallions with water, covered, in a heavy medium saucepan over moderately high heat until tender, 5 to 7 minutes.
Add cream mixture to scallions. Stir in parsley and salt and pepper to taste, then cook over moderate heat, stirring, until piping hot.

Spaghetti with Scallion Sauce image

Yield Makes 6 main-course servings

Number Of Ingredients 8

1 lb spaghetti
1/3 cup olive oil
4 cups chopped scallions (from 4 bunches)
2 garlic cloves, finely chopped
1 teaspoon finely grated fresh lemon zest
3/4 teaspoon salt
1/2 teaspoon black pepper
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Steps:

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
Drain pasta in a colander and return to pot.
Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.

Crème Fraîche Pasta With Peas and Scallions image

Provided by Hana Asbrink

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt and black pepper
3 bunches scallions (about 12 ounces)
3 tablespoons extra-virgin olive oil
1 pound medium shells pasta
1 cup finely grated Parmesan
3/4 cup crème fraîche
1 lemon, zested (about 2 teaspoons zest), then quartered
1 cup frozen peas

Steps:

Bring a large pot of salted water to a boil over high heat.
Trim the scallions. Thinly slice 1 or 2 scallions on the diagonal and set aside for garnish. Cut the remaining scallions into 1/2-inch-long pieces.
In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add the 1/2-inch scallion pieces, season generously with salt and pepper, and cook, stirring occasionally, until scallions start to caramelize, soften and brown in spots, about 6 to 8 minutes. Set aside.
Once the water comes to a boil, add the pasta and reduce the heat to medium-high. Cook until al dente according to package instructions. Reserve 1 cup of the pasta water.
While the pasta cooks, prepare the sauce: In a large bowl, add the remaining 1 tablespoon oil, the Parmesan, crème fraîche and lemon zest; mix to combine. Stir in 1/2 cup of the hot reserved pasta water until the sauce is smooth. Season with salt and pepper and stir in the charred scallions.
When the pasta is done, add the peas to the water and turn off the heat. Immediately drain the pasta and peas together, and add them to the sauce in the large bowl. Toss thoroughly to combine, adding more reserved pasta water as desired to loosen the sauce to a silky texture. Season to taste.
Serve immediately. Divide among bowls and top with more pepper and reserved sliced scallions. Serve with the lemon wedges, for squeezing on top.