Immerse yourself in the culinary symphony of flavors with our exquisite linguine with basil and peas recipe. This classic Italian dish is a harmonious blend of delicate textures and vibrant flavors that will tantalize your taste buds. The tender linguine, infused with the aromatic essence of basil and the sweetness of peas, creates a symphony of flavors that will transport you to the heart of Italy. With a few simple ingredients and easy-to-follow steps, you can recreate this culinary masterpiece in the comfort of your own kitchen. So, prepare your taste buds for a delightful journey as we embark on the culinary adventure of making linguine with basil and peas.
Check out the recipes below so you can choose the best recipe for yourself!
PASTA, PESTO, AND PEAS
Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.
Provided by Ina Garten
Categories main-dish
Time 32m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
- Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
- To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
LEMON-BASIL SNOW PEAS
"Sugar snap peas are a delicious vegetable that often gets overlooked," notes Mitzi Sentiff in Annapolis, Maryland. "We love the flavor of this crunchy side dish and its splash of lemon with broiled fish, chicken or pork."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute garlic in oil for 30 seconds. Add snow peas and yellow pepper; saute for 2-3 minutes or until crisp-tender. Stir in the remaining ingredients; saute 1 minute longer. Serve immediately.
Nutrition Facts : Calories 71 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
INSTANT POT® LINGUINE WITH PESTO AND PEAS
This is a deliciously easy pasta dish made in the Instant Pot®!
Provided by peloquinswife
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Combine water, pasta, salt, parsley, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Seal lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in peas, ricotta cheese, pesto, and Parmesan. Seal lid again and cook on high pressure for 1 minute, allowing 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method, about 5 minutes.
Nutrition Facts : Calories 578.9 calories, Carbohydrate 84 g, Cholesterol 14.4 mg, Fat 18.2 g, Fiber 4.8 g, Protein 22.5 g, SaturatedFat 5.2 g, Sodium 912 mg, Sugar 3.8 g
LINGUINE WITH RAW TOMATOES AND BASIL
Provided by Food Network
Categories main-dish
Time 4h25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Coarsely chop the tomatoes, making sure to reserve the juice. Place tomatoes and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil. Add the tablespoon of olive oil to a saute pan over medium high heat. Saute the garlic for 3 minutes, stirring. (Do not allow it to brown). Add to tomato mixture. Season to taste with salt and pepper. Let mixture sit at room temperature for at least 4 hours. When ready to serve, cook linguine in a large pot of boiling, salted water. When pasta is al dente, drain in a large colander, then transfer to a large bowl. Toss linguine with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano. Divide linguine among 4 to 6 bowls. Top each bowl with about a cup of tomato chunks, retrieved from the tomato mixture with a slotted spoon. Ladle the remaining liquid around.
CREAMY FETTUCCINE WITH PEAS AND BASIL
Provided by Kerri Conan
Categories Pasta Vegetarian Quick & Easy Dinner Basil Pea Healthy Vegan Self Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- In a bowl, whisk oat milk, cashew butter and 1/2 teaspoon salt until big lumps disappear. In a large nonstick skillet, heat oil over medium heat. Cook garlic, stirring, until golden, 1 minute. Stir in milk mixture; reduce heat to low and simmer, stirring frequently, until thick and fragrant, 2 minutes. Stir in peas; turn off heat. Cook pasta as directed on package with remaining 1 teaspoon salt until just tender. Drain pasta, reserving 1 cup cooking liquid. Heat milk and pea mixture over low heat for 2 minutes. Toss in pasta; add cooking water as needed to thin sauce to desired thickness; toss to thoroughly coat pasta. Garnish with basil and black pepper; serve.
SPICY CLAM PASTA WITH BACON, PEAS AND BASIL
In a pinch, canned baby clams make a very decent pasta ingredient. There is great variation between different brands of canned clams - some are not salty at all, so bear that in mind when seasoning. The liquid in the cans is not needed here, but you may save it for another purpose if you wish.
Provided by David Tanis
Categories dinner, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put basil, parsley and garlic in a mortar or food processor. Add salt and pepper to taste and 1/4 cup oil. Pound or whiz to obtain a bright green purée.
- Put a pot of water on to boil and make it very salty. (It will boil faster with the lid on.)
- Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes. Remove with a slotted spoon and set aside. Pour off fat but leave a small amount in the pan, just to coat the bottom.
- Increase heat to medium-high, add 2 tablespoons olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coating clams well. Add peas and warm through, then turn off heat.
- Boil pasta and cook until slightly underdone. Drain pasta and add to pan with clams. Turn heat to medium-high and stir all together. Add a splash of pasta water, if it seems dry. Add basil purée and toss well. Top with bacon and reserved basil leaves. Pass lemon wedges.
PASTA WITH SNAP PEAS, BASIL, AND SPINACH
The cream sauce and kid-friendly vegetables make this a pasta dish for the whole family.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta and garlic 1 minute less than package instructions. Add snap peas and cook 30 seconds. Add spinach and basil and stir once to wilt. Reserve 1/2 cup pasta water, then drain.
- Add cream to pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to pot and cook, stirring, 2 minutes. Stir in Parmesan. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.
Nutrition Facts : Calories 513 g, Fat 15 g, Fiber 10 g, Protein 24 g, SaturatedFat 9 g
PASTA WITH PEAS, CRAB, AND BASIL
Steps:
- Bring a large saucepan of water to a boil, and generously add salt. Stir in the pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
- Meanwhile, melt the butter in a large sauté pan over medium heat. Add the shallots, and cook until they are translucent and fragrant, about 2 minutes. Add the peas, and season with salt and pepper; cook until the peas are tender and bright green, 4 to 5 minutes. Add the crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
- Stir in the cream and basil, and cook until the mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.
PASTA WITH PEAS, CRAB, AND BASIL
Chopping peas slightly prevents them from rolling off the pasta in this dish of pappardelle -- long, flat, wide noodles -- with crab and basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Bring a large saucepan of water to a boil, and generously add salt. Stir in pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
- Meanwhile, melt butter in a large saute pan over medium heat. Add shallots, and cook until they are translucent and fragrant, about 2 minutes. Add peas, and season with salt and pepper; cook until peas are tender and bright green, 4 to 5 minutes. Add crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
- Stir in cream and basil, and cook until mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.
LINGUINE WITH BROCCOLI, PEAS, RICOTTA AND BACON
Found this recipe in the Woman's Day magazine, Sept 23. It is from a cook called the Seasonal Kitchen by Serge Dansereau. Linguine is rather similar to fettuccine and I would imagine any long pasta would work well. I've made this and it is delicious, quick and easy. The recipe says that basil can be swopped for parsley, but I think the basil adds another dimension to the recipe that parsley wouldn't. The left-overs, reheated the next day, taste just as nice as when first made. A keeper for sure.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 19m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry the bacon over a medium heat until crispy and drain on a plate lined with paper towels.
- Bring to boil one medium saucepan and one large saucepan of salted water.
- Put the linguine into the large saucepan and swirl the water to ensure it does not stick together. When the pasta is almost cooked plunge the broccoli and peas into the other saucepan of boiling water.
- Drain the pasta and return to the large pan with the butter. Drain the broccoli and peas well and add to the pasta with the ricotta, bacon and basil. Toss gently, transfer to four warm bowls and serve immediately.
Nutrition Facts : Calories 747.8, Fat 33.3, SaturatedFat 14.5, Cholesterol 71.8, Sodium 458.8, Carbohydrate 83.1, Fiber 5.4, Sugar 5.2, Protein 27.2
LINGUINE WITH BASIL-PEA CREAM
From Cooking Light. Serving size: 1 1/3 c. pasta. Per serving: 383 calories, 9.5 g fat, 15.7 g protein, 59.8 g carb, 6.8 g fiber 15 mg cholesterol.
Provided by ratherbeswimmin
Categories Vegetable
Time 49m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
- Add in leeks; stir/saute 3 minutes.
- Stir in 3/4 cup broth and peas; bring to a boil.
- Partially cover, lower heat, and simmer 5 minutes.
- Place 1 1/2 cups pea mixture, 3/4 cup broth, 1 cup basil leaves, and oil in a blender; process until smooth.
- Put pureed pea mixture in a big bowl.
- Stir in remaining pea mixture.
- Melt 2 tablespoons butter in a pan over medium-high heat.
- Add in mushrooms and garlic; stir/saute 6 minutes or until mushrooms are tender.
- Stir mushroom mixture, pasta, salt, and pepper into pea mixture.
- Sprinkle 2 teaspoons chopped basil over each serving.
Nutrition Facts : Calories 391.2, Fat 10.1, SaturatedFat 4.3, Cholesterol 15.3, Sodium 761.2, Carbohydrate 60.5, Fiber 7.8, Sugar 7.5, Protein 16
Tips:
- Use Fresh Ingredients: For the best flavor, use fresh basil and peas. If fresh basil is unavailable, you can use dried basil, but reduce the amount by half.
- Cook the Pasta Al Dente: Cook the linguine according to the package instructions, but aim for al dente, or slightly firm, texture. This will help the pasta hold its shape and prevent it from becoming mushy.
- Reserve Some Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water can be used to thin out the sauce and make it more flavorful.
- Cook the Peas Briefly: Peas cook quickly, so add them to the sauce towards the end of cooking. Overcooking can make them mushy.
- Add Fresh Herbs at the End: Stir in fresh basil and parsley just before serving to brighten up the flavors.
Conclusion:
This simple yet flavorful linguine with basil and peas is a perfect weeknight meal. It's quick and easy to make, and it's packed with fresh, summery flavors. The combination of basil, peas, and garlic creates a light and aromatic sauce that perfectly coats the al dente pasta. Serve this dish with a side of crusty bread to soak up all the delicious sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love