Bow Ties With Peas, Lemon, And Mint
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
44
Spice
61
Sweetness
42
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Shallot (finely chopped)1 tbsp
Unsalted Butter2 tsps
Lemon Juice (fresh)1 cup
White Wine (dry)1 cup
Heavy Cream1 cup
Pea (cooked fresh)3 tbsps
Freshly Grated Parmesan Cheese450 g
Pasta (bow-tie)Directions:
1
In a saucepan cook shallot in butter over moderate heat, stirring, until softened
2
Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons
3
Stir in broth and boil liquid until reduced to 3/4 cup
4
Add cream and boil liquid until reduce to 3/4 cup
5
Stir in peas, zest, and Parmesan and cook sauce until peas are heated through
6
While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well
7
In a serving bowl toss pasta with sauce and mint
8
In a saucepan cook shallot in butter over moderate heat, stirring, until softened
9
Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons
10
Stir in broth and boil liquid until reduced to 3/4 cup
11
Add cream and boil liquid until reduce to 3/4 cup
12
Stir in peas, zest, and Parmesan and cook sauce until peas are heated through
13
While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well
14
In a serving bowl toss pasta with sauce and mint