| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
June 1994 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Finely chopped shallot |
| 1 |
tb |
Unsalted butter |
| 2 |
ts |
Fresh lemon juice |
| 1/4 |
c |
Dry white wine or vermouth |
| 3/4 |
c |
Low-salt chicken broth |
| 1/4 |
c |
Heavy cream |
| 1/2 |
c |
Cooked fresh peas or thawed frozen |
| 1/4 |
ts |
Freshly grated lemon zest |
| 3 |
tb |
Freshly grated Parmesan cheese |
| 1/2 |
lb |
Bow-tie pasta |
| 1/4 |
c |
Julienne strips fresh mint leaves |
INSTRUCTIONS
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.
Serves 2.
Gourmet June 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”