NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Pasta and Peas

4.0 by 4 people
Rate me!
  • Makes: 4 servings
  • Serving Size: 2/3 to 1 cup macaroni
  • Yields: 4 cups
  • Start to Finish: 30 mins

Pasta and Peas

Ingredients

Directions

  1. Cook pasta according to package directions, adding 1 cup peas the last 2 minutes of cooking. Reserve 1 cup pasta water. Drain pasta mixture; return to pan.
  2. Meanwhile, in a blender or food processor, combine the remaining peas,* the basil, shallot, 2 tablespoons of the Parmesan cheese, the salt, and pepper. Add 1/2 cup of the reserved pasta water. Cover and blend or process until nearly smooth. Set aside.
  3. In a large skillet heat butter over medium heat. Add prosciutto and cook for 2 to 3 minutes or until crispy. Remove to paper towels; drain. Cut prosciutto into strips; set aside. Add cream to skillet; bring to boiling. Boil gently, uncovered, for 1 minute. Add pasta mixture, blended pea mixture, and the remaining 1/2 cup pasta water to skillet. Toss gently until heated through. Top mixture with prosciutto strips, the remaining Parmesan cheese, and, if desired, the baby salad greens.

From the Test Kitchen

*

If using fresh peas, blanch them in boiling water for 2 minutes before processing.

Nutrition Facts (Pasta and Peas)

    Per serving:
  • 298 kcal cal.,
  • 12 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 47 mg chol.,
  • 599 mg sodium,
  • 33 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...