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Categories:Viewed: 30 - Published at: a year ago
Ingredients
- 1 (10 ounce) package frozen peas
- 1 red pepper, fine diced
- 3 teaspoons minced shallots (onion is a fine substitute)
- 1 teaspoon garlic, minced
- 12 cup chicken broth
- 2 tablespoons parmesan cheese, grated
- 14 cup parsley, fine chopped (I prefer flat leaf parsley)
- salt
- pepper
- 9 -11 ounces cheese ravioli (cheese tortellini also is a good substitute)
Method
- Sauce -- In a small sauce pan, add the broth, 1 cup of the peas, parsley, onion and garlic; cover and bring to a light boil, cook 1 minute and remove from the heat.
- Cool a couple of minutes and then puree (until smooth) in a small food processor or blender.
- Stir in salt and pepper to taste and set off to the side.
- Vegetable Base -- In the same pot you cooked the broth and peas inches Add the remaining peas and peppers and enough water to cover.
- Bring to a boil and cook about 2 minutes until the peas are heated through and the peppers are tender, but still crisp.
- Drain the peas and peppers, return to the pot and add the pea and broth puree, mix until everything is well heated through.
- Season with salt and pepper if needed.
- Remember, this is a very light and healthy dish - but a wonderful sauce.
- Pasta -- As the Pea and Pepper sauce is cooking, cook the pasta according to package directions.
- Cook until tender, drain and toss with the pea puree.
- Serve -- Just enjoy over the cheesy, creamy pasta.
- Garnish with fresh grated or shaved parmesan.
- This is also great topped over a baked potato or even over grilled chicken.
- Just toss with some angel hair pasta for a very light dinner.
- The sauce is light and full of flavor.
- ENJOY!
