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Bow Ties with Peas, Lemon, and Mint
 
 

1/3 cup finely chopped shallot 1 tablespoon unsalted butter 2 teaspoons fresh lemon juice ¼ cup dry white wine or vermouth ¾ cup low-salt chicken broth ¼ cup heavy cream ½ cup cooked fresh peas or thawed frozen ¼ teaspoon freshly grated lemon zest 3 tablespoons freshly grated Parmesan cheese ½ pound bow-tie pasta ¼ cup julienne strips fresh mint leaves 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 ¾ cup. Add cream and boil liquid until reduce to ¾ 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.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.