Sautéed Garden Peas with Basil & Pecorino Romano

Sautéed Garden Peas with Basil and Pecorino Cheese

This healthy and delicious vegetable side dish reminds me of summer! It is full of wonderful flavors…tangy lemon juice and zest, salty Pecorino Romano, fresh basil with a subtle buttery taste…not to mention the English peas and sugar snap peas! In just a few minutes you get a wonderful dish that everybody will love! This terrific recipe came from Williams-Sonoma.com.

Sautéed Garden Peas with Basil and Pecorino Cheese

Sautéed Garden Peas with Basil and Pecorino Cheese

Sautéed Garden Peas with Basil and Pecorino Cheese

 

Sautéed Garden Peas with Basil & Pecorino Romano

Ingredients:

  • 1 tablespoon organic butter
  • 1 tablespoon organic extra-virgin olive oil
  • ½ pound sugar snap peas, trimmed
  • 1 pound English peas, shelled
  • ¼ cup water
  • Sea salt
  • Freshly ground pepper
  • 1 lemon
  • Fresh basil, approximately 4 sprigs torn into pieces
  • Freshly grated pecorino romano cheese, approximately 1 ounce

Directions:

  1. Using a large non-stick frying pan over medium heat, melt the butter with the olive oil. Add the sugar snap peas and the English peas. Pour in the water. Sprinkle with a pinch of salt and cover. Cook for about 2 minutes. Uncover and stir on occasion, until water has evaporated. The peas should be tender crisp and bright green.
  2. Remove pan from heat. Grate 2 teaspoons of lemon zest. Add the juice of ½ lemon and the zest. Then salt and pepper to taste. Mix well. Finally, add the grated cheese and the basil.

 

Sautéed Garden Peas with Basil and Pecorino Cheese

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Simple Tomato Basil Pasta

Simple Tomato Basil Past

As the temperature rises in the desert, the less I want to cook. So when I am feeling lazy, I make one of my favorite pasta dishes. It is so simple and healthy, you just need a few fresh ingredients—tomatoes, basil, garlic and parmesan cheese. I hate to admit this, but sometimes I buy already grated Parmesan cheese. Today, I bought the wedge. Freshly grated Parmesan is an absolute must! I really recommend this pasta dish, when you want something fresh and flavorful and so easy to make!

Simple Tomato Basil Pasta

Ingredients:

  • 8 ounces shell pasta
  • 1 tablespoon organic extra-virgin olive oil
  • 1 garlic clove, finely minced
  • 2 pounds ripe tomatoes, diced ½-inch cubes
  • Sea salt
  • Freshly ground pepper
  • ⅓ cup basil, thinly sliced
  • ½ cup coarsely grated Parmesan cheese

Directions:

  1. In a medium large saucepan, boil water. Add a pinch of salt, then the pasta. Cook until al dente.
  2. While pasta is cooking, heat olive oil over medium heat in a nonstick frying pan. Add garlic and cook until lightly brown. Add tomatoes. Season with salt and pepper.
  3. Add basil. Stir and set aside.
  4. Drain pasta.
  5. Place pasta in 4 serving dishes. Add tomato sauce and sprinkle with cheese in each of the bowls. Serve immediately.

Simple Tomato Basil Pasta

Organic Pesto Sauce

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We recently bought a large package of organic basil from Trader Joe’s to make the pita pizza that my daughter loves. The problem is you only use a small amount to garnish the pizza, so I had a lot left over. Fortunately for me, my thinking cap was working well and I thought about pesto sauce! It is incredibly easy to make and I didn’t have to make a run to the grocery store for the other ingredients! I served it with organic spaghetti and it was delicious! The wonderful recipe came from the Food Network.

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Ingredients:

  • 2 cups packed organic basil leaves
  • 2 cloves organic garlic
  • ¼ cup toasted pine nuts
  • ⅔ cup (you can use slightly less) organic extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • ½ cup freshly grated Parmesan cheese

Directions:

  1. Pulse until coarsely chopped in a blender or food processor, the basil, garlic and pine nuts. Add ½ cup olive oil and blend until smooth. Add salt and pepper to taste, but go easy on the salt, because the Parmesan is salty.
  2. If you are going to use the sauce immediately, add the Parmesan cheese and the remaining olive oil.
  3. If you want to freeze the sauce, transfer it into an air-tight container and drizzle the remaining oil on top. Can be left in freezer up to 3 months. When you are ready to use it, thaw and stir in cheese. Makes approximately one cup of sauce.

http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2.html