Tag Archives: Peas

Pesto Tortellini with Chicken Pea Cream Sauce

Pesto Tortellini with Chicken Pea Cream Sauce

  • Servings: 2
  • Difficulty: easy
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Pesto Tortellini with Chicken Pea Cream Sauce
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I wasn’t sure what to call this dish but when I spotted the Trader Joe’s pesto tortellini I knew Jill would love it A creamy Parmesan sauce was a perfect complement. Adding the chicken made it a more substantial mean but certainly not necessary. Also when I make a creamy sauce for my pasta I love adding peas because they add a pop of sweetness and freshness.

Given I used packaged tortellini this is one of those restaurant quality meals that you can whip up in a flash. I used two chicken breasts but looking back I would just go with one because we couldn’t eat it all. For the sauce, I will try to remember how much I used of each ingredient but the more important thing for you to do is consider your tastes. Do you like a lot or light amounts of sauces? Do you like it thick or more loose. More cheesy or even use another cheese like Gruyere, swiss, maybe even blue cheese. hmmmm?

Ingredients for 2:
1 Package of Trader Joe’s Pesto Tortellini
1 tbs of flour
1 tbs of butter
1 cup of milk or cream
Parmesan Cheese
Peas
Chicken breast

Directions:
1. Let’s make some chicken. Season both sides with Kosher salt and Pepper. Put a little bit of oil in a medium heated cast iron skillet and cook it until done and make sure you get some nice browning. Remove your chicken and set it aside. IMG_0703

2. Turn the heat down medium low and splash in a little chicken stock or water (pasta water if you decided to cook your tortellini first, to deglaze the pan. Now add your butter and flour to get a rue going. Given the chicken bits are in your rue it will look darker but stir until you get a nice paste. Slowly pour in the milk stirring continuously. I let it thicken up a little bit and then added about a cup of finely grated Parmesan cheese.
Again once you get your rue, you can make more or less sauce by adding only the milk/cream amount you like. If it gets too thick, add some stock, pasta water or even milk. Add your peas and your cut chicken breasts. Stir
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3. Cook your Tortellini until al dente. I chose to pour my sauce mixture over the top versus incorporating them into the sauce with everything else. The reason is that I have had some ravioli or tortellini bust open on me during the stir. I just stirred it while in my bowl.
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Salmon Pasta Presto

Salmon Pasta Presto

  • Servings: 1
  • Difficulty: easy
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Salmon Pasta Presto
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Jill had something the other night so I was a latch key husband for a night. When this happens I go grab Thai or Indian or seem to make some sort of salmon since it isn’t her favorite. So I grabbed a nice filet at the grocery and brought it home. There is a pasta dish I make sometimes that has pasta, Parmesan, peas and asparagus. It’s a nice little dish that is balanced between sweet green peas and the savory/pungent asparagus. It’s not too filling but satisfying.

I always keep frozen peas on hand and had some asparagus on deck with a few bags of near empty pasta. It’s not pretty, it’s not elegant nor fancy but this recipe makes a nice lighter dish with some good veggies and let’s salmon shine.

Ingredients:
Fresh Salmon
Frozen Peas
5-6 stalks of Asparagus
Grated Parmesean
Pasta of your choice
Kosher Salt and Pepper (I like a lot )
Milk cream or pasta water to loosen it up

Directions:
1. Preheat your oven to 350 and lightly season and oil your salmon and cook it until tender. About 15 minutes.
2. While the salmon is in the oven. Make your pasta and set aside some pasta water. Put the pasta back into the pot and lower the heat to it’s lowest level or turn it off. Stir in your vegetables and Parmesan cheese Taste and season.
3. Spoon the pasta into a bowl and break up the salmon and put it on top. It’s that easy.
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Garlic Lemon Roasted Salmon and Asparagus with Sweet Peas

Garlic Lemon Roasted Salmon and Asparagus with Sweet Peas
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Picked up some nice cuts of fresh Salmon which I love. I am on the 21day body makeover over so I cant have gluten, dairy or even honey or fruit. So I went the lemon garlic Dijon route. Jill isnt following this as strictly as me and she isn’t a fan of salmon like I am so I decided to make a little pasta for her to make a salad and I also added some Parmesan for her.

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Now I have prepared salmon incorrectly but learned how to prepare it much better to highlight the greatness of that incredible fish. You really need to to go slowly. If your salmon is oozing white stuff you are desecrating the fish. It’s telling you that your heat is too high and too long. You can sear it and leave it raw inside or go lower and slower like roasting bacon.
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Ingredients:
2 Salmon filets
2 gloves of pressed garlic
2 tbs of olive oil
1 lemon juiced
1 tbs of Dijon
1 tbs of White wine.
5 green onions
Asparagus
Frozen Peas

Directions:
1. Whisk together your oil, Dijon, garlic, onions, wine and lemon juice .
Preheat your oven to 350. Line a baking sheet and dip your filets into the dressing coating all sides. Place the filets on the baking sheet and then spoon the mixture on top.
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2. I use the same pan for roasting asparagus. and I poured the mixture on top of it as well.

3. Now we are cooking this for about 13 or 14 minutes which keeps the asparagus on the raw / crispy side. If you like yours more tender then put just the asparagus into the over for 15mins. alone before putting your salmon on the baking sheet and cooking it.

4. Heat your peas up in microwave or on stop top. For Jill I cooked some pasta.
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Or mix it up like this.
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Updated Peas and Carrots

Updated Peas and Carrots

  • Servings: 2
  • Difficulty: easy
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Roasted Carrots and Peas
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To compliment our chicken I decided to do a carrot and pea recipe with roasted potatoes.
Carrots roasted turn even sweeter and syrupy not to mention soft. Paired with the sweet peas with spices was a perfect compliment to our savory chicken.

The spices and lime juice really wake up this traditional side. The cumin and coriander bring some earthiness while the lime juice and ginger bring a pop to the sweet roasted peas and carrots. If you are looking for an easy side that might bum the kids out when they see it but cause them to raise an eyebrow when you force them to take a bite…this might be it.

Ingredients:
Carrots (peeled and quartered)
1 cup of Frozen Peas
2 tbs of olive oil
½ tsp coriander
½ tsp ground ginger
1 tsp of cumin
Lime juice
Kosher Salt and Pepper

Directions:
First Roast your carrots in a sheet pan with salt, pepper and oil at 400 for about 20-30 mins. Then remove and add your spices and lime juice and stir in your peas. Cook for another 5-10mins.