| 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.
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