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