Pasta with broccoli and snow peas

Yield: 7 Servings

Measure Ingredient
3 \N Shallots -- minced
3 tablespoons Butter
1 bunch Broccoli -- cut into
\N \N Florets
½ pounds Snow peas
1 pounds Dried fusilli pasta
1 cup Grated Asiago cheese
½ teaspoon Hot-pepper flakes
\N \N Freshly ground black pepper
\N \N To taste

1. In a large saucepan over medium heat, saute shallots in butter until softened (about 3 minutes); remove from pan and reserve.

2. In same pan, bring water to a boil. Boil broccoli until tender (3 to 4 minutes). Remove with a slotted spoon and reserve. Blanch snow peas in boiling water until bright green (about 30 seconds); remove with a slotted spoon and reserve. Return water to a boil and stir in pasta. Boil until pasta is just tender (about 12 minutes). Drain in colander.

3. In a serving bowl, combine pasta, broccoli, snow peas, and reserved shallots. Toss with ½ cup of the Asiago cheese and hot pepper flakes.

Transfer to a serving bowl. Sprinkle with remaining cheese and season with pepper.

Recipe By : The California Culinary Academy File

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