by Emily Lee in Recipes, March 30th, 2017
by FN Dish Editor in Recipes, September 19th, 2011
After a long produce slump, vibrant spring vegetables are finally back at the marketplace. The one seasonal gem we’re most-eager to cook with? It’s not trendy and elusive ramps — and it’s not pop culture’s darling avocados either. Yes, that’s right: We are giving peas a chance. (You knew that was coming.)
But seriously, guys. Tender and earthy with a subtle hint of sweetness (especially when softened in butter), this versatile veg is one of our favorites for a reason: It makes an A+ companion to any and all varieties of pasta. And in most cases, if you can’t get your hands on fresh peas, using frozen is perfectly fine.
From long and luxurious fettuccine to petite and plump orzo, here are a few of our favorite pasta-and-pea pairings to try out this spring.
Pasta, Pesto and Peas (pictured at top)
Ina Garten fortifies humble basil pesto with the addition of spring peas and a little bit of spinach, too, when creating this beautiful yet simple pasta dinner.
by Maria Russo in Recipes, September 12th, 2011
Pair pasta with the best of end-of-summer produce including tomatoes and corn for a meal that’s ready in just 20 minutes.
Get the recipe: Pappardelle With Corn
Browse more of Food Network’s pasta recipes.
by FN Dish Editor in Recipes, August 30th, 2011
Tired of the same ol’ pasta routine? This week, give gnocchi a try. These bite-size potato pillows are amazingly light and fluffy. Topped with a hearty mushroom tomato sauce, they become satisfying fill-you-up fare and are even easy enough to make on a weeknight.
Round out the meal with Anne’s simple and light Mixed Green Salad With Parmigiano Crisps. The savory, crunchy crisps are the ultimate cheesy croutons.
Get the recipe: Food Network Magazine’s Gnocchi With Wild Mushroom Ragu
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by FN Dish Editor in Recipes, July 21st, 2011
Use broccoli rabe and pistachios to make a summer pesto pasta.
Get the recipe: Orecchiette With Broccoli Rabe Pesto
Browse more of Food Network’s Italian recipes.
Paula’s savory pasta salad is the perfect accompaniment to grilled chicken or ribs and it’s ready in less than 30 minutes. Al dente bow-tie pasta is tossed with cherry tomatoes, mushrooms, kalamata olives and green bell peppers and finished with a balsamic vinaigrette and grated Parmesan cheese.
Get the recipe: Italian Pasta Salad
Browse more of Food Network’s summer side dish recipes.