| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cklive11 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Fresh bread crumbs |
| 4 | T | Olive oil |
| 1 | c | Finely chopped shallot |
| 2 | c | Cooked fresh or thawed |
| frozen peas | ||
| 1 1/2 | c | Chicken broth |
| 2 1/2 | c | Coarsely grated, preferably |
| in a | ||
| food | ||
| processorcarrots | ||
| 1/2 | c | Heavy cream |
| 1 | lb | Fusilli, spiral shaped |
| pasta or fettucine | ||
| 1/2 | c | Minced fresh mint leaves |
INSTRUCTIONS
In a skillet, cook the bread crumbs in 2 tablespoons oil over a moderate heat, stirring, until they are golden and crisp and transfer them to a small bowl. In the skillet, cook the shallot in remaining 2 tablespoons oil, over moderately low heat, stirring until softened, add peas and the broth, and simmer the mixture, stirring for 3 minutes. Stir in the carrots, simmer stirring for 2 minutes, or until carrots are just tender, and stir in the cream and salt and pepper to taste. Simmer the mixture until the liquid is reduced by about 1/4, remove the sauce from the heat and keep warm. In a kettle of boiling water cook the fusilli for 8 to 10 minutes, or until it is al dente, drain it well, and in a bowl toss it in the sauce, half of the bread crumbs, and the mint. Divide the pasta between 4 soup bowls and top with the remaining bread crumbs. Yield: 4 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW # CL9245 Converted by MM_Buster v2.0l.
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