Best Creamy Fusilli With Carrots Peas And Breadcrumbs Recipes

Fusilli with Carrots, Peas, and Mint image

Yield Serves 2

Number Of Ingredients 9

3/4 cup fresh bread crumbs
2 tablespoons olive oil
1/2 cup finely chopped shallot
1 cup cooked fresh or thawed frozen peas
3/4 cup chicken broth
1 1/4 cups coarsely grated (preferably in a food processor) carrots
1/4 cup heavy cream
1/2 pound fusilli (twisted spaghetti) or fettuccine
1/4 cup minced fresh mint leaves

Steps:

In a skillet cook the bread crumbs in 1 tablespoon of the oil over moderate heat, stirring, until they are golden and crisp and transfer them to a small bowl. In the skillet cook the shallot in the remaining 1 tablespoon oil over moderately low heat, stirring, until it is softened, add the peas and the broth, and simmer the mixture, stirring, for 3 minutes. Stir in the carrots, simmer the mixture, for 2 minutes, or until the carrots are just tender, and stir in the cream and salt and pepper to taste. Simmer the mixture until the liquid is reduced by about one fourth, remove the sauce from the heat, and keep it warm. In a kettle of boiling salted water cook the fusilli until it is al dente, drain it well, and in a bowl toss it with the sauce, half of the bread crumbs, and the mint. Divide the fusilli between 2 soup bowls and top it with the remaining bread crumbs.

Peas with Sauteed Bread Crumbs image

Yield Serves 2

Number Of Ingredients 5

Steps:

In a small saucepan simmer the onion in the water, covered, for 4 minutes, stir in the peas, and simmer the mixture, covered, for 4 minutes, or until the peas are just tender. In a small heavy skillet heat the butter over moderately high heat until the foam subsides, add the bread crumbs, and sauté them, stirring, for 3 minutes, or until they are golden. Drain the pea mixture, add it to the bread crumbs with salt and pepper to taste, and sauté the mixture, stirring, for 1 minute.

Creamy Fusilli with Carrots, Peas and Breadcrumbs image

Provided by Danielle Sepsy

Categories main-dish

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3/4 cup seasoned breadcrumbs
1/2 cup finely chopped shallots
1 small clove garlic, minced
1 cup frozen peas, thawed
3/4 cup chicken stock or low-sodium chicken broth
1 1/4 cups finely grated carrots (see Cook's Note)
1/4 cup heavy cream
1/2 pound fusilli (see Cook's Note)
3 to 4 tablespoons minced mint leaves
Freshly grated Parmigiano-Reggiano, for serving

Steps:

Bring a large pot of salted water to a boil.
Meanwhile, heat 2 tablespoons of the olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring occasionally, until golden and crunchy, 5 to 7 minutes. Set the toasted breadcrumbs aside in a small bowl.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until they are soft and translucent, 3 to 4 minutes.
Add the peas and chicken stock to the skillet and simmer until the stock is hot, 3 to 4 minutes. Stir in the carrots and continue to simmer until the carrots are tender, 5 to 7 minutes. Stir in the cream and season with salt and pepper. (This is a good time to boil your pasta.) Simmer until the reduces by one-fourth, about 5 minutes. Set the sauce aside; cover and keep warm while you cook the pasta.
Add the pasta to the boiling water and cook according to the package directions, stirring occasionally, until al dente. Drain and toss with the sauce, about half of the breadcrumbs and all of the mint.
Divide the pasta into bowls and top with a sprinkle of the remaining breadcrumbs and some Parmigiano-Reggiano.