Best Sugar Snap Peas And Pasta Recipes

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PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS



Pasta With Sugar Snap Peas, Parmesan and Mushrooms image

Simple and light on a warm summer night!

Provided by Laura DeMarte

Categories     Main Dish Recipes     Pasta

Time 21m

Yield 4

Number Of Ingredients 12

8 ounces penne pasta
1 (6 ounce) package sugar snap peas, or as desired
2 tablespoons olive oil, or more to taste
1 tablespoon margarine
8 white mushrooms, sliced
2 green onions, minced
1 clove garlic, minced
1 lemon, zested
1 tablespoon lemon juice
salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh mint

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
  • Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 51.6 g, Cholesterol 4.4 mg, Fat 12.3 g, Fiber 4.9 g, Protein 13.1 g, SaturatedFat 2.6 g, Sodium 152.5 mg, Sugar 2.8 g

PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN



Pasta with Sugar Snap Peas, Asparagus and Parmesan image

Categories     Pasta     Vegetarian     Quick & Easy     High Fiber     Asparagus     Pea     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1 pound asparagus, trimmed, cut into 1 1/2-inch pieces
1/2 pound bow-tie pasta
1/2 pound sugar snap peas or snow peas, trimmed
3 tablespoons olive oil
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Additional freshly grated parmesan cheese

Steps:

  • Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.

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.

PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN



Pasta With Sugar Snap Peas, Asparagus and Parmesan image

Make and share this Pasta With Sugar Snap Peas, Asparagus and Parmesan recipe from Food.com.

Provided by MsKittyKat

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb asparagus, trimmed,cut into 1 1/2 inch pieces
1/2 lb bow tie pasta
1/2 lb sugar snap peas or 1/2 lb snow peas, trimmed
3 tablespoons olive oil
1/2 cup fleshly grated parmesan cheese
additional freshly grated parmesan cheese

Steps:

  • Add asparagus to large pot of boiling salted water.
  • Cook until just crisp-tender.
  • Transfer to bowl of cold water using slotted spoon.
  • Cool asparagus slightly and drain.
  • Add pasta to same pot of water and boil until just tender but still firm to bite.
  • Add sugar snap peas and boil 2 minutes.
  • Add asparagus and heat through.
  • Drain well.
  • Return pasta-vegetable mixture to pot.
  • Add oil and toss to coat.
  • Add 1/2 cup cheese.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 407.1, Fat 16.6, SaturatedFat 4.3, Cholesterol 58.9, Sodium 219.8, Carbohydrate 50.3, Fiber 6, Sugar 3.5, Protein 16.7

PASTA WITH SUGAR SNAP PEAS, ASPARAGUS, RICOTTA AND BROWN BUTTER



Pasta With Sugar Snap Peas, Asparagus, Ricotta and Brown Butter image

The browned butter is the secret to this dish. The recipe was published in the Toronto Star and credited to the San Francisco Chronicle.

Provided by Dreamer in Ontario

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces whole wheat pasta, such as rotini
1 tablespoon olive oil
1 onion, sliced thin
5 ounces snap peas, cut into 1/2-inch lengths
1 bunch asparagus, tips only (top inch or so)
1/2 lemon, juice of
coarse salt, to taste
fresh ground pepper, to taste
1/4 cup butter
1 tablespoon thinly sliced mint
1 tablespoon minced lemon zest
6 tablespoons fresh ricotta
1/4 cup toasted coarsely chopped hazelnuts

Steps:

  • Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 12 minutes.
  • Heat oil in medium sauté pan over medium-high heat. Add onions and cook, stirring, until softened and slightly brown, 7 to 10 minutes.
  • Add snap peas, asparagus and lemon juice, and cook, stir for 1 minute. Using a slotted spoon, transfer pasta to sauté pan, and add 1/2 cup of pasta cooking water to pan.
  • Continue to cook, stirring constantly, until water is almost absorbed and peas and asparagus are bright green but tender, about 4 minutes.
  • Season with salt and pepper.
  • Heat butter in small pan over high heat, swirling as butter begins to change colour. As soon as butter browns, about 4 minutes, remove from heat.
  • Stir mint and lemon zest into pasta and divide pasta among four bowls.
  • Top each bowl with 1- 1/2 tablespoons ricotta, 1/4 of the hazelnuts, and drizzle with 1 tablespoon brown butter.

Nutrition Facts : Calories 474, Fat 24.1, SaturatedFat 10.3, Cholesterol 42, Sodium 125.7, Carbohydrate 56, Fiber 5.1, Sugar 3.9, Protein 16.1

PASTA WITH BACON, SUGAR SNAP PEAS AND RED WINE



Pasta With Bacon, Sugar Snap Peas and Red Wine image

This evolved from my recipe for Carbonara from the Food and Wine pasta cookbook. I was experimenting with ways to cut the cream and eggs and with a couple of other tweaks this is where I ended up! It definitely stands on its own for a meal, particularly if you add more veggies, but I also use it as a side dish at times. Prosciutto works well too but make sure it gets really crispy. With the wine, you are going to add it to the bacon mixture 2 tablespoons at a time.

Provided by Bakabeth

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb pasta (I prefer campanelle or fusilli from Barilla)
8 ounces sugar snap peas
8 slices center-cut bacon, chopped
1 -2 large shallot, chopped (should be about 1/2 to 2/3 cup. red onion can be subbed but then up garlic)
2 garlic cloves, chopped
2/3 cup red wine (the better the wine, the better the meal!)
1 pinch red pepper flakes
1/2 teaspoon black pepper, divided into two 1/4 tsp
1 tablespoon red wine vinegar
1/2 cup parmesan cheese (I mostly used Kraft Reduced fat with a few tbsp fresh mixed in)
2 tablespoons fresh parsley
salt and pepper

Steps:

  • Put on a pot of salted water to boil.
  • Heat up a large skillet over medium. Spray lightly with cooking spray.
  • Add chopped bacon and stir. Let bacon cook about 5 minutes until it starts to brown and bacon grease gets released into pan.
  • Add shallots, garlic, pinch of red pepper flakes and 1/4 tsp black pepper. Stir and cook until shallots and garlic begin to brown, about 2 more minutes.
  • Add first 2 tbsp of red wine and carefully scrap down the pan to make sure all the little bits are being picked up. Let cook 2-3 minutes and repeat, adding another 1/4 tsp of black pepper.
  • Meanwhile, add pasta to boiling water and cook per instructions. Add sugar snap peas 1 min, 15 seconds before pasta cooking time is up. (This will make them tender crisp. Change cooking time if you like them more/less tender).
  • Repeat the process with the wine until it has all been used, adding additional salt and pepper to taste.
  • Once all wine has been added, move heat to low/medium low. Add 1 tbsp red wine.
  • Drain pasta/snow peas and add into skillet. If your skillet is not large enough this can be done in a new bowl. Thoroughly combine bacon mixture with pasta, really scrapping the sides of the pan to make sure all the flavors are incorporated.
  • Add 1/2 cup Parmesan cheese and 2 tbsp fresh parsley. Mix again.
  • Serve and enjoy! I usually keep a cup of cheese on the table for people to add more as they see fit.

CHICKEN AND SUGAR SNAP PEAS PASTA SALAD



Chicken and Sugar Snap Peas Pasta Salad image

Adding chicken to noodles and peas flavored with Caesar dressing gives you hearty salad ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

3 cups uncooked mini lasagna (mafalda) noodles (6 oz)
2 cups fresh sugar snap peas, trimmed, halved
3/4 cup creamy Caesar dressing
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
1/2 teaspoon salt
2 cups chopped deli rotisserie chicken (from 2-lb chicken)
1/4 cup chopped red onion

Steps:

  • In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
  • In large bowl, mix dressing, mint, vinegar and salt. Stir in chicken, onion, noodles and peas. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 560, Carbohydrate 41 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 3 g, TransFat 0 g

PASTA PRIMAVERA WITH SHRIMP AND SUGAR SNAP PEAS



Pasta Primavera with Shrimp and Sugar Snap Peas image

This is a recipe that I got out of Cooking Light magazine. Yummy creammy sauce. It is lighter than you would think. Prep and cooking are approximent.

Provided by Kaccy G.

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 cups baby carrots, trimmed (about 6 ounces)
2 cups sugar snap peas
3 cups uncooked cavatappi pasta or 3 cups penne pasta (about 8 ounces)
1 teaspoon olive oil
1 lb peeled and deveined medium shrimp
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cloves garlic, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 tablespoon fresh lemon juice
1/4 cup grated fresh parmesan cheese (1 ounce)
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley
2 cups trimmed arugula
2 tablespoons chopped green onions

Steps:

  • Bring 2 quarts of water to a boil in a stockpot.
  • Add carrots and sugar snap peas; cook 3 minutes.
  • Remove with a slotted spoon.
  • Add pasta to boiling water; cook according to package directions,omitting salt and fat.
  • Drain.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add shrimp; saute 2 minutes.
  • Add carrots, peas, salt, pepper, and garlic; saute 2 minutes.
  • Stir in wine, scraping pan to loosen browned bits.
  • Stir in cream and juice; cook 1 minute.
  • Add pasta and cheese; stirwell to coat.
  • Remove from heat; stir in basil and remaining ingredients.

Nutrition Facts : Calories 519.4, Fat 13.5, SaturatedFat 6.4, Cholesterol 205.4, Sodium 900.4, Carbohydrate 60, Fiber 5.4, Sugar 5, Protein 36.2

SUGAR SNAP PEAS AND PASTA



Sugar Snap Peas and Pasta image

Make and share this Sugar Snap Peas and Pasta recipe from Food.com.

Provided by BeccaB3c

Categories     Lunch/Snacks

Time 35m

Yield 4 main course servings, 4 serving(s)

Number Of Ingredients 5

1 lb sugar snap pea, trimmed and strings discarded
1 lb penne pasta
1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup extra virgin olive oil
1 ounce finely grated parmigiano-reggiano cheese, plus additional for serving (1/2 cup)

Steps:

  • Cook sugar snaps in an 8-quart pot of boiling salted water for 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.
  • Puree 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, then force puree with a rubber spatula through a medium-mesh sieve into a large bowl.
  • Puree another batch in same mannner, 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.

Nutrition Facts : Calories 596.8, Fat 18.1, SaturatedFat 3.5, Cholesterol 5.1, Sodium 126.1, Carbohydrate 99.8, Fiber 16.2, Sugar 1.8, Protein 13.4

CORKSCREW PASTA WITH SHRIMP, SUGAR SNAP PEAS, AND RED PEPPERS



Corkscrew Pasta with Shrimp, Sugar Snap Peas, and Red Peppers image

Make and share this Corkscrew Pasta with Shrimp, Sugar Snap Peas, and Red Peppers recipe from Food.com.

Provided by ChipotleChick

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces rotini pasta or 8 ounces fusilli
3/4 lb sugar snap pea (about 3 cups)
6 tablespoons extra virgin olive oil
3 cloves minced garlic
1 lb peeled deveined medium shrimp
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 red pepper, cut into 1/4 inch wide strips
1/2 cup chopped fresh basil
3 tablespoons lemon juice
2 teaspoons grated lemons, zest of
2 teaspoons Dijon mustard

Steps:

  • Cook pasta according to directions.
  • Add snap peas to water in last 3 minutes of cooking.
  • Drain and rinse with cold water.
  • Set aside.
  • Meanwhile, in large nonstick skillet heat 1 tb oil over medium high.
  • Add garlic and cook 30 seconds.
  • Add shrimp, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Cook until shrimp are lightly golden, 2-3 minutes per side.
  • Remove shrimp, add pepper strips to skillet.
  • Cook, stirring occasionally, until just starting to soften, 1-2 minutes.
  • Combine with shrimp.
  • Meanwhile, in a small bowl combine basil, lemon juice, zest, and mustard.
  • Slowly whisk in remaining oil until mixture thickens slightly.
  • In large serving bowl combine reserved pasta with shrimp mixture and sauce/dressing/vinaigrette.
  • Serve immediately.

SMOKED SALMON, SUGAR SNAP PEAS AND PASTA



Smoked Salmon, Sugar Snap Peas and Pasta image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 7

3 cups sugar snap peas, ends snapped off
8 ounces fusilli (corkscrew pasta)
1 green onion, cut on bias, in quill like shapes
1/2 cup of a mustard vinaigrette
1/2 pound smoked salmon cut into thin julienne
1/2 cup, packed fresh parsley leaves, minced
Salt and pepper

Steps:

  • Bring a large pot of salted water to a boil. While this is coming to a boil prepare the remaining ingredients. When the water comes to a boil, add sugar snap peas and cook for about a minute or until crisp tender. Retrieve them from water with a sieve and run under cold water to stop the cooking. Pat dry and set aside. Add pasta to water and cook until al dente, about 8 to 10 minutes. When pasta is done, drain and refresh under cold water. Pat dry. Combine in a bowl with green onion, mustard vinaigrette, smoked salmon and parsley. Season well to taste with salt and freshly ground black pepper.

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