CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
|
Cklive11 |
1 |
servings |
INGREDIENTS
1 1/2 |
c |
Fresh bread crumbs |
4 |
tb |
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 |
|
|
; processor)carrots |
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.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””