Best Penne With Sugar Snap Peas And Arugula Pesto Recipes

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SUGAR SNAP PEAS AND PASTA



Sugar Snap Peas and Pasta image

Categories     Pasta     Vegetable     Vegetarian     Quick & Easy     Dinner     Spring     Noodle     Sugar Snap Pea     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 5

1 lb sugar snap peas, trimmed and strings discarded
1 lb penne
1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Steps:

  • Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.
  • Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.
  • Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.

PENNE WITH ARUGULA AND WALNUT PESTO



Penne with Arugula and Walnut Pesto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil, eyeball it
2 cloves cracked garlic
12 ounces arugula, stems removed
1/2 cup walnut pieces or 2/3 cup walnut halves, toasted
1/4 teaspoon ground or grated nutmeg
Salt and pepper
1/2 cup grated Parmigiano-Reggiano
1 pound penne rigate (with lines) pasta
1/3 pound fresh green beans, cut into thirds

Steps:

  • In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
  • While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.

PENNE WITH PEA PESTO, SUGAR SNAP PEAS, AND PECORINO



Penne with Pea Pesto, Sugar Snap Peas, and Pecorino image

Categories     Sauce     Pea     Spring     Summer     Kosher     Raw     Simmer     Boil

Yield serves 6

Number Of Ingredients 12

Pea Pesto
3/4 cup shelled English peas (from about 3/4 pound fresh peas)
1 small clove garlic, smashed
1 teaspoon chopped fresh mint
2 tablespoons freshly grated pecorino cheese, plus more for topping
Kosher salt
1/4 cup extra-virgin olive oil
1 pound dried penne or other short pasta
2 tablespoons extra-virgin olive oil
1 cup shelled English peas (from about 1 pound fresh peas)
1/2 pound sugar snap peas, ends trimmed, halved crosswise
Freshly ground black pepper

Steps:

  • For the pea pesto: Bring a small saucepan of water to a boil over high heat. Add the peas and blanch for 30 seconds, or a little longer if the peas are large. Drain and cool quickly in ice water, then drain again. Place the peas in a food processor with the garlic, mint, pecorino, and a pinch of salt. Pulse until well chopped. With the motor running, add the olive oil through the feed tube. Puree until the pesto is nearly but not completely smooth. A slightly coarse texture is pleasing.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente.
  • While the pasta cooks, warm the olive oil in a large pot over medium heat. Add the English peas and a pinch of salt. Sauté for about 2 minutes, then add 1/2 cup of the boiling pasta water. Simmer until the peas are almost tender, about 5 minutes, adding more hot pasta water if necessary. Add the sugar snap peas and sauté until they lose their raw taste, 1 to 2 minutes.
  • Set aside about 1 cup of the pasta water, then drain the pasta. Return it to the hot pot and add the braised peas, pea pesto, and several grinds of black pepper. Toss well, moistening with some of the reserved pasta water. Divide among 6 warm bowls. Top each portion with a little grated pecorino. Serve immediately.
  • Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine.

PENNE WITH SUGAR SNAP PEAS AND ARUGULA PESTO



Penne with Sugar Snap Peas and Arugula Pesto image

Categories     Food Processor     Pasta     Vegetarian     Parmesan     Walnut     Arugula     Pea     Summer     Healthy     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 10

1/2 pound sugar snap peas, trimmed
1 pound penne rigate (ridged, quill-shaped macaroni) or other tubular pasta
3/4 to 1 cup arugula pesto
For the pesto:
2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 6 packed cups)
1 1/2 cups walnuts
3/4 cup freshly grated Parmesan or Sardo
1 teaspoon salt
l large clove
1/3 cup olive oil

Steps:

  • To prepare the penne:
  • In a large saucepan of salted boiling water blanch the sugar snap peas for 45 seconds, or until they are crisp-tender, transfer them with a skimmer to a large serving bowl, and toss them with 1/2 cup of the pesto. In the boiling water cook the pasta until it is al dente, reserve 1/2 cup of the pasta-cooking water, and drain the pasta in a colander. In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.
  • To make the pesto:
  • In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine. With the motor running add the oil in a stream and blend the pesto with hot cooked pasta, potatoes, or vegetables. The pesto keeps, chilled, its surface covered with plastic wrap, for 2 weeks. Makes about 2 cups.

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