Two Peas in a Pasta
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 (main course) servings
- 3/4 cup water
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 1/2 teaspoons kosher salt
- 2 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 1/3 cup chopped fresh flat-leaf parsley
- Carbohydrate 71 g(24%)
- Cholesterol 128 mg(43%)
- Fat 23 g(35%)
- Fiber 7 g(29%)
- Protein 17 g(34%)
- Saturated Fat 13 g(63%)
- Sodium 528 mg(22%)
- Calories 551
Preparation Cook leeks in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes. Add broth, cream, and water and simmer, uncovered, about 5 minutes. Stir shelled peas into sauce and simmer 3 minutes. 3Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes. Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine. Sprinkle parsley, zest, and parmesan on top and toss again. Season with pepper. Cooks' note:You can substitute 1 (10-oz) package frozen peas (not thawed) for shelled fresh peas. Add to sauce with snow peas.
Preparation Cook leeks in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes. Add broth, cream, and water and simmer, uncovered, about 5 minutes. Stir shelled peas into sauce and simmer 3 minutes. 3Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes. Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine. Sprinkle parsley, zest, and parmesan on top and toss again. Season with pepper. Cooks' note:You can substitute 1 (10-oz) package frozen peas (not thawed) for shelled fresh peas. Add to sauce with snow peas.
