Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, courgette, red onion and pea cheese pasta. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Heat the oil in a large pan and gently fry the red onion, garlic and courgette for a few minutes, to soften. Stir in the peas and heat for a few minutes, to warm through. Stir in the wensleydale. parmesan or cheddar cheese to sprinkle; Method. For the pasta bring a large pot of water to boil.
Courgette, Red Onion and Pea Cheese Pasta is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Courgette, Red Onion and Pea Cheese Pasta is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook courgette, red onion and pea cheese pasta using 8 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Courgette, Red Onion and Pea Cheese Pasta:
- Prepare 1 tbsp olive oil
- Take 1/2 red onion, finely chopped
- Take 1 courgette, diced
- Take 85 g/3oz frozen peas, defrosted under cold running water
- Make ready 110 g/3½oz Wensleydale cheese, grated
- Make ready 100 ml/3½fl oz double cream
- Make ready 140 g/5oz pasta
- Prepare salt and freshly ground black pepper
Pour over cream and top with Parmesan. When the pasta is done, toss with the butter and onions over medium high heat. Reduce heat to medium-low, add ½ cup pasta cooking liquid and ½ cup heavy cream, and stir to combine. Add cheese, pour another ½ cup pasta cooking liquid over top, and cook, stirring vigorously.
Instructions to make Courgette, Red Onion and Pea Cheese Pasta:
- Heat the oil in a large pan and gently fry the red onion, garlic and courgette for a few minutes, to soften. Stir in the peas and heat for a few minutes, to warm through.
- Stir in the Wensleydale cheese and then add the cream. Season with salt and pepper. Heat gently for a further 4-5 minutes, add most of the parsley and the pasta at the end. Transfer to a serving bowl or plate and serve immediately, garnished with the remaining parsley.
Reduce heat to medium-low, add ½ cup pasta cooking liquid and ½ cup heavy cream, and stir to combine. Add cheese, pour another ½ cup pasta cooking liquid over top, and cook, stirring vigorously. Our Penne with Peas, Onions, and Pecorino Romano is an ode to Spring and your waiting taste-buds. In our view, peas have two food soul-mates; that is, fish and pasta. On the pasta pairing we can't help but adore Spring peas with penne, sweet red onions, and tangy Pecorino Romano.
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