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Categories:
shallot unsalted butter lemon juice white wine low-salt chicken broth heavy cream peas freshly grated lemon zest Parmesan cheese Pasta julienne strips fresh mint leaves
Viewed: 18 - Published at: 8 years agoIngredients
- 1/3 cup finely chopped shallot
- 1 tablespoon unsalted butter
- 2 teaspoons fresh lemon juice
- 1/4 cup dry white wine or vermouth
- 3/4 cup low-salt chicken broth
- 1/4 cup heavy cream
- 1/2 cup cooked fresh peas or thawed frozen
- 1/4 teaspoon freshly grated lemon zest
- 3 tablespoons freshly grated Parmesan cheese
- 1/2 pound bow-tie pasta
- 1/4 cup julienne strips fresh mint leaves
Method
- In a saucepan cook shallot in butter over moderate heat, stirring, until softened.
- Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons.
- Stir in broth and boil liquid until reduced to 3/4 cup.
- Add cream and boil liquid until reduce to 3/4 cup.
- Stir in peas, zest, and Parmesan and cook sauce until peas are heated through.
- While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well.
- In a serving bowl toss pasta with sauce and mint.
