Recipe - Bow Ties With Peas Lemon And Mint

1/3 cup Finely chopped shallot
1 tablespoon Unsalted butter
2 teaspoon Fresh lemon juice
One fourth cup Dry white wine or vermouth
Three fourths cup Lowsalt chicken broth
One fourth cup Heavy cream
One half cup Cooked fresh peas or thawed
frozen
One fourth teaspoon Freshly grated lemon zest
3 tablespoon Freshly grated Parmesan
cheese
One half pound Bowtie pasta
One fourth cup Julienne strips fresh mint
leaves

In a saucepan cook shallot in butter over moderate heat, stirring,
until softened. Add lemon juice and wine or vermouth and boil liquid
until reduced to about 2 tablespoons. Stir in broth and boil liquid
until reduced to Three fourths cup. Add cream and boil liquid until reduce to
Three fourths cup. Stir in peas, zest, and Parmesan and cook sauce until peas
are heated through.

While sauce is cooking, in a kettle of salted boiling water cook pasta
until al dente and drain well. In a serving bowl toss pasta with
sauce and mint.

Serves 2.

Gourmet June 1994

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Converted by MM_Buster v2.0l.