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Ингредиенты
- 1/3 c. Finely minced shallot
- 1 Tbsp. Unsalted butter
- 2 tsp Fresh lemon juice
- 1/4 c. Dry white wine or possibly vermouth
- 3/4 c. Low-salt chicken broth
- 1/4 c. Heavy cream
- 1/2 c. Cooked fresh peas or possibly thawed frzn
- 1/4 tsp Freshly grated lemon zest
- 3 Tbsp. Freshly grated Parmesan cheese
- 1/2 lb Bow-tie pasta
- 1/4 c. Julienne strips fresh mint leaves
Инструкции
- In a saucepan cook shallot in butter over moderate heat, stirring, till softened. Add in lemon juice and wine or possibly vermouth and boil liquid till reduced to about 2 Tbsp.. Stir in broth and boil liquid till reduced to 3/4 c.. Add in cream and boil liquid till reduce to 3/4 c.. Stir in peas, zest, and Parmesan and cook sauce till peas are heated through.
- While sauce is cooking, in a kettle of salted boiling water cook pasta till al dente and drain well. In a serving bowl toss pasta with sauce and mint.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 432g | |
| Calories 440 | |
| Calories from Fat 249 | 57% |
| Total Fat 28.37g | 35% |
| Saturated Fat 17.2g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 380mg | 16% |
| Potassium 573mg | 16% |
| Total Carbs 23.97g | 6% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.49g | 3% |
| Protein 15.17g | 24% |
