3-5 minutes; drain and set aside.
Trim the
Cook the penne according to the package directions add the peas during the last 3 or 4 minutes; drain and set aside.
in large skillet melt the butter and saute the prosciutto until crisp,. Add the cream, chives, and parmesan cheese, along with the tomato and the basil, stirring well to blend.
Add the penne and the peas and mix well. Season to taste with salt and pepper.
Serve with more parmesan cheese.
Saute onions in butter with salt and pepper in a saucepan over medium high heat until soft.
Add the peas and cook until heated through, about 5 minutes.
Then add the prosciutto, cream cheese and lemon zest, stirring until thoroughly incorporated and the cheese is melted.
Combine the asparagus, peas, and water in a saucepan over
edium-high heat. Saute onion and prosciutto in hot oil until onion
Heat the oil in a heavy large skillet over medium-low heat.
Add the shallots, garlic, salt and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes.
Stir in the prosciutto and cook for 1 to 2 minutes.
Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.
ough, process flour, butter and cheese until crumbly. Add egg
ith 1 cup orange juice and 1 cup water.
put
emon juice, oil, garlic, mustard and parsley (or tarragon if using
Prepare peas and carrots according to the package directions, adding the sugar.
While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
When peas and carrots are cooked, drain them and place in your serving bowl. Pour cream sauce over vegetables and stir to thoroughly combine. Serve.
e salad: Combine pea, tomato and red onion, into a small
Fry bacon.
Drain grease, leaving 2 tablespoons in pan.
Add celery, green pepper, onion and garlic to the bacon drippings and saute until onion is clear.
Transfer to Dutch oven and add peas, water, salt, pepper and tomato.
While bringing peas to a boil, fry sausage and drain well.
Add sausage to peas and simmer for 40 minutes or until desired thickness of broth.
Cook peas and celery following directions.
Mix soup and water; stir and bring to a boil.
Add potatoes.
Whip with fork until smooth.
Spoon onto a platter.
Hollow center of potatoes to make a nest.
Spoon peas into hollow.
Peel and dice 2 potatoes. Saute 1/
Drain peas and carrots.
Heat peas, carrots and margarine. Add just enough milk to cover peas and carrots; season with a dash of salt and pepper.
Let mixture simmer (don't boil); add a pinch of granulated sugar.
Remove from heat; add cornstarch and thicken to desired consistency.
Enjoy.
Cook peas and carrots according to directions on package. Drain.
Save liquid.
Combine vegetable liquid and water, soup, salt and pepper in a saucepan.
Add peas and carrots.
Add eggs; mix gently to avoid breaking up eggs.
Heat until mixture is bubbling hot, stirring only as necessary to prevent sticking. Serve over toast.
In a medium saucepan cook the orzo for about 8 minutes or al dente. After about 5 or 6 minutes of the orzo cooking; add to the orzo the peas and carrots to cook. When orzo, peas and carrots are done; drain well. Return to the saucepan add butter, parmesan cheese stir to combine and season with salt and black pepper to taste. Serve.
r steam frozen peas and carrots.
4.\tDice and saute onion with
Fix peas and beans ready for cooking.
Put them in a pot with grease and salt.
Cook over moderate heat, stirring frequently until the peas and beans are tender.
Add just enough water to cover them.
Cook until tender.
Serve warm.
Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.