Pasta with broccoli and snow peas
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Shallots -- minced | |
| 3 | tablespoons | Butter |
| 1 | bunch | Broccoli -- cut into |
| Florets | ||
| ½ | pounds | Snow peas |
| 1 | pounds | Dried fusilli pasta |
| 1 | cup | Grated Asiago cheese |
| ½ | teaspoon | Hot-pepper flakes |
| Freshly ground black pepper | ||
| To taste | ||
Directions
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