Best 6 Asparagus Peas And Basil Piselli Con Asparagi E Basilico Recipes

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Indulge in the vibrant flavors of spring with this delectable dish of asparagus, peas, and basil, known as "Piselli con Asparagi e Basilico" in Italian. This classic Italian recipe combines the tender sweetness of asparagus, the delicate flavor of peas, and the aromatic freshness of basil, creating a symphony of flavors that will tantalize your taste buds. The dish is not only visually appealing with its vibrant green hues, but also incredibly nutritious, boasting an array of essential vitamins and minerals. Whether you're a seasoned chef or a home cook looking to impress your guests, this recipe is sure to become a favorite. Discover the culinary journey that awaits you as we delve into the simple yet exquisite world of Piselli con Asparagi e Basilico, along with two additional tantalizing recipes that showcase the versatility and diverse flavors of this dish.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED ASPARAGUS AND PEAS



Roasted Asparagus and Peas image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 12 servings

Number Of Ingredients 7

3 lemons
2 teaspoons kosher salt
2 pounds asparagus (larger spears), trimmed
Drizzle of olive oil
8 ounces frozen peas
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley

Steps:

  • Zest the lemons and lay out the zest to dry it slightly, about 30 minutes.
  • Preheat the oven to 450 degrees F.
  • Mix the lemon zest with the salt in a small bowl and set aside. Cut 2 of the lemons in half and set aside.
  • Drizzle the asparagus with olive oil on a baking sheet and toss to coat. Roast until the asparagus have some blackened bits, about 10 minutes. Sprinkle the peas all over the asparagus, toss and squeeze on the juice of the 2 cut lemons. Return to the oven for 3 minutes.
  • Serve on a big platter and sprinkle with the lemon salt, basil and parsley before serving.

ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)



Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico) image

Recipe for an Italian-inspired side dish of asparagus, peas, and basil.

Provided by Ursula Ferrigno

Categories     Side     Quick & Easy     Basil     Asparagus     Pea     Spring     Family Reunion     Potluck     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1/4 cup finely chopped shallots (about 2)
3 tablespoons unsalted butter
2 pound asparagus, trimmed and cut into 1-inch pieces
3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
1/2 teaspoon fine sea salt
Handful of torn basil leaves (about 3/4 cup)

Steps:

  • Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
  • Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.

ASPARAGUS AND FRESH PEA FRITTATA WITH TOMATO-BASIL CONCASSE



Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse image

Provided by Bobby Flay

Categories     main-dish

Yield 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 shallots, finely diced
1 clove garlic, finely chopped
8 plum tomatoes, seeded, peeled and coarsely chopped
Salt and freshly ground pepper
4 basil leaves, cut into chiffonade
2 tablespoons olive oil
8 large eggs
2 tablespoons water
3 tablespoons grated Romano cheese
8 spears asparagus, trimmed blanched and cut into 1/2-inch pieces
1/2 cup fresh peas, or defrosted frozen peas
3 tablespoons finely chopped fresh parsley
6 basil leaves, cut into chiffonade
Salt and freshly ground black pepper

Steps:

  • Mix all the tomato-basil concasse ingredients together and set aside.
  • Preheat oven to 400 degrees F. Heat olive oil in a large saute pan over high heat. Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste. Pour the egg mixture into the pan and cook until the bottom is golden brown and set. Place in the oven and cook until the frittata is cooked through. Serve at room temperature with the Tomato Concasse.

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS



Pasta Primavera With Asparagus and Peas image

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

Steps:

  • Bring a large pot of heavily salted water to a boil over medium-high heat.
  • While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
  • Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
  • Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

SAUTEED ASPARAGUS AND SNAP PEAS



Sauteed Asparagus and Snap Peas image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound asparagus
3/4-pound sugar snap peas
2 tablespoons good olive oil
Kosher salt
Freshly ground black pepper
Red pepper flakes, optional
Sea salt, for serving

Steps:

  • Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
  • Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

RAVIOLI DI RICOTTA E ASPARAGI CON SALSA DI PISELLI



Ravioli di Ricotta e Asparagi con Salsa di Piselli image

Categories     Pasta     Vegetable     Vegetarian     Ricotta     Mint     Asparagus     Pea     Spring     Noodle     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 cup shelled fresh or frozen green peas
1 cup water
1 tablespoon chopped green onion
1/2 teaspoon salt
1 pound slender asparagus
3/4 cup fresh whole-milk ricotta cheese (6 ounces)
1 teaspoon minced fresh mint
1 large egg
Fresh Egg Pasta
Extra-virgin olive oil

Steps:

  • Bring first 4 ingredients to boil in small saucepan. Cook uncovered until peas are just tender, about 3 minutes. Cool slightly. Transfer mixture to blender; puree until smooth (sauce will be thin). Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Rewarm before using.)
  • Cut top 3 inches off asparagus; cut into 1/2-inch lengths. Cook in saucepan of boiling salted water until tender, about 3 minutes. Drain; place in bowl of ice water. Drain; pat dry. Mix cheese and mint in medium bowl. Stir in asparagus. Season with salt and pepper; mix in egg.
  • Follow directions for making and rolling Fresh Egg Pasta dough into sheets. Starting 1 inch from 1 short side of 1 pasta sheet, drop ricotta filling by rounded teaspoonfuls down center of sheet, spacing mounds 2 inches apart. Brush pasta edges and between mounds of filling lightly with water. Cover with second pasta sheet, pressing down around filling to eliminate air pockets and to seal. Using fluted pastry wheel, cut pasta between filling, trimming sides to form 2- to 2 1/4-inch ravioli. Repeat with more pasta and remaining filling, making about 36. (Reserve remaining pasta for another use, cutting into shapes and drying on floured work surface.) Place ravioli on floured baking sheet; let dry 30 minutes. (Can be made 6 hours ahead. Cover; chill.)
  • Working in 2 batches, cook ravioliin very large pot of boiling salted water until just tender, stirring gently, about 3 minutes. Drain ravioli. Divide hot pea sauce among 6 plates. Top with ravioli. Drizzle with olive oil and serve.

Tips:

  • Choose fresh, tender asparagus and peas. Look for asparagus spears that are bright green and have tightly closed tips. Avoid spears that are woody or have brown spots. Peas should be plump and sweet. Avoid peas that are wrinkled or discolored.
  • Cook the asparagus and peas separately. This will help to ensure that both vegetables are cooked evenly.
  • Do not overcook the vegetables. Asparagus and peas should be cooked until they are tender but still have a slight crunch.
  • Use fresh basil. Fresh basil has a much more intense flavor than dried basil. If you don't have fresh basil, you can substitute 1 teaspoon of dried basil.
  • Serve the dish immediately. This dish is best enjoyed when it is served fresh.

Conclusion:

This recipe for asparagus, peas, and basil is a delicious and easy-to-make side dish. It is perfect for a weeknight meal or a special occasion. The fresh flavors of the asparagus, peas, and basil complement each other perfectly. This dish is sure to please everyone at your table.

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