Best 6 Cheesy Penne Pasta With Peas Recipes

SIMPLE SPAGHETTI WITH GARLIC, PEAS & PARMESAN

Steps:

• Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente.
• Drain pasta, reserving 1 ¼ cups pasta water for later use. Coat pasta with 1 Tbsp. olive oil and set aside.
• Place ¼ cup olive oil in the large pot on medium-high heat. Add garlic and cook until fragrant, about 30-60 seconds. Add pasta back in to the stock pot, then the pasta water and simmer until liquid is reduced by half. Remove from the heat and stir in the beaten egg yolks until it starts to thicken.
• Stir in peas and half the Parmesan cheese.
• Season with salt, black pepper and lemon zest and juice, to taste. Remove from heat and place in bowls.
• Garnish with remaining Parmesan cheese.

PROSCIUTTO PASTA WITH PEAS AND PARMESAN CHEESE

Steps:

• Cook pasta in boiling water until al dente. During the last 5-7 minutes of cooking, add frozen peas and continue boiling both the pasta and frozen peas for 5-7 more minutes. Drain. Reserve 1/2 cup pasta water.
• Tear prosciutto into smaller pieces.
• In a large skillet, heat 2 tablespoons butter on medium heat. Add the torn prosciutto and stir to coat it with butter, for about 1 minute. Add black pepper. Add another 2 tablespoons of butter and stir until melted.
• To the skillet with butter and prosciutto add drained cooked pasta with peas. Sprinkle 3/4 cup shredded Parmesan cheese evenly over pasta. Stir everything together on medium heat until the cheese melts. If needed, add a small amount of pasta water (about 1/4 cup) - but you might not need to.
• Season with salt, if needed. Serve immediately, topped with the remaining 1/4 cup shredded Parmesan cheese

CHEESY PENNE

Steps:

• Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan.
• Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging!

FOUR-CHEESE PASTA WITH PEAS AND HAM

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 8 minutes, adding the peas in the last 2 minutes of cooking.
• Meanwhile, whisk the eggs, egg white, evaporated milk and 1/2 teaspoon salt in a bowl.
• Drain the pasta and peas; wipe the pot dry and return the pasta and peas to the pot. Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture. Place the pot over medium-low heat and cook, stirring constantly, until thickened, 8 to 10 minutes, adding the ham halfway through cooking (don't let the mixture boil or the eggs will scramble). Remove the pot from the heat and stir in the parmesan.

CHEESY PENNE PASTA WITH PEAS

Steps:

• 1. Cook pasta according to directions on box, adding the peas during the last 3-5 minutes of cooking.
• 2. Drain pasta and peas.
• 3. Return pasta and peas to cooking pot and add the butter, milk, and cheeses. Stir over low heat until cheese is melted.

PENNE WITH CHEESY MEAT SAUCE

Steps:

• Cook penne until done; rinse and drain.
• Meanwhile, brown ground beef in large skillet; remove from pan and drain. In same skillet, sauté garlic (and mush rooms) in olive oil. Return meat to skillet with mush rooms over low heat; add tomato sauce, pepper, and basil.
• Dissolve cornstarch in 3 tablespoons milk; mix in remaining milk. Add to meat and stir over low heat until slightly thickened. Add processed cheese slices and stir until melted. Toss with hot pasta. Sprinkle generously with parmesan.
• You can replace the penne with fusilli or elbow macaroni. Use just about any kind of cheese you want. Tex mex worked very well.