Tagliatelle with Peas -- Thirty Minute Pasta

Melting Goat Cheese

 I  have found that I like to add vegetables or different cheeses to Hazan's recipes.  I find his dishes simplistic but they have the flavor and texture.  I just, at times, want  a little more, maybe a tomato, zucchini, Ricotta or Feta.  As I go through the book, I take advantage  of his flexible recipes and make them more intact with my family.

You can see the original recipe here.

Tagliatelle with Peas adapted from Giuliano Hazan’s Thirty Minute Pasta

Ingredients:

 1 tablespoon olive oil
1 cup frozen peas  
1/2 orange pepper, sliced
2 tablespoons Parmesan
2 ounces goat cheese, chopped
Salt
Freshly ground black pepper
8 ounces left over small pastas (using up pasta in house)

 Method:

Fill a pot for the pasta with about  4 quarts of water, place over high heat, and bring to a boil.

In a skillet, add peas and bell pepper to the olive oil and season generously with salt and pepper. Stir the peas and bell pepper well, then add about 1/2 cup water. Cook over medium heat until the peas are tender, adding water if it evaporates completely before they are done. It should take 15 to 20 minutes for the peas to become tender. 

 When the peas are tender, remove from the heat, take out about half the peas and puree them.  I use my mini food processor.

 Put the pureed peas back in the pan with the whole peas.

 Add about 2 tablespoons salt to the boiling pasta water, add the tagliatelle, and stir until all the strands are submerged. Cook until al dente.

 After the pasta has cooked for about 2 minutes, add 3/4 cup of the pasta water to the pan with the peas and stir well.When the pasta is done, drain well, toss with the sauce, and serve at once. 
I topped this with Parmesan and sliced some goat cheese and microwaved for 90 seconds to melt the goat cheese.

Eat and Enjoy.

 Linked to:  Full Plate Thursday    This is How We Roll        Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend  

Comments

  1. PeggyAugust 20, 2015 at 8:28 PM

    Looks good! I have loved everything from this book but especially the one i made today. Fettucine with spring vegetables. Yum

    ReplyDelete
  2. annies homeAugust 25, 2015 at 9:34 PM

    we love dishes like this perfect alone or to serve with something our family will love it thanks for sharing
    come see us at http://shopannies.blogspot.com

    ReplyDelete
  3. Miz HelenAugust 26, 2015 at 12:11 PM

    There is something special about peas and pasta, it is a combination that I love. Thanks so much for sharing your awesome post with Full Plate Thursday. Hope you are having a great day and come back soon!
    Miz Helen

    ReplyDelete
  4. SwathiAugust 31, 2015 at 9:59 AM

    Looks delicious, thanks for sharing with Hearth and soul blog hop.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more