Bow Ties with Peas, Lemon and Mint
Gourmet
Bow Ties with Peas, Lemon and Mint
Gourmet
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1/3 cup finely chopped shallot 1 tablespoon unsalted butter 2 teaspoons fresh lemon juice 1/4 cup dry white wine or vermouth 3/4 cup low salt chicken broth 1/4 cup heavy cream 1/2 cup fresh peas or thawed frozen 1/4 teaspoon freshly grated lemon zest 3 tablespoons freshly grated Parmesan cheese 1/2 pound bow tie pasta 1/4 cup julienne strips fresh mint leaves Directions: 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 about 3/4 cup. Add cream and boil liquid until reduced to about 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 (tender but still firm to the bite) and drain well. In a serving bowl, toss pasta with sauce and mint. Serves 2.
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