Fusilli with carrots, peas and mint
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Fresh bread crumbs |
| 4 | tablespoons | Olive oil |
| 1 | cup | Finely chopped shallot |
| 2 | cups | Cooked fresh or thawed frozen peas |
| 1½ | cup | Chicken broth |
| 2½ | cup | Coarsely grated; (preferably in a |
| ; food | ||
| ; processor)carrots | ||
| ½ | cup | Heavy cream |
| 1 | pounds | Fusilli; (spiral shaped |
| ; pasta) or fettucine | ||
| ½ | cup | Minced fresh mint leaves |
Directions
In a skillet, cook the bread crumbs in 2 tablespoons oil over a moderate heat, stirring, until they are golden and crisp and transfer them to a small bowl. In the skillet, cook the shallot in remaining 2 tablespoons oil, over moderately low heat, stirring until softened, add peas and the broth, and simmer the mixture, stirring for 3 minutes. Stir in the carrots, simmer stirring for 2 minutes, or until carrots are just tender, and stir in the cream and salt and pepper to taste. Simmer the mixture until the liquid is reduced by about ¼, remove the sauce from the heat and keep warm.
In a kettle of boiling water cook the fusilli for 8 to 10 minutes, or until it is al dente, drain it well, and in a bowl toss it in the sauce, half of the bread crumbs, and the mint. Divide the pasta between 4 soup bowls and top with the remaining bread crumbs.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9245 Converted by MM_Buster v2.0l.