Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
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 cooked 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
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.