Free Recipe Fusilli with Carrots, Peas And Mint
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Fusilli with Carrots, Peas And Mint Recipe
1-1/2 c Fresh bread crumbs
4 tb Olive oil
1 c Finely chopped shallot
2 c Cooked fresh or thawed
-frozen peas
1-1/2 c Chicken broth
2-1/2 c Coarsely grated; (preferably
-in a
; food
; processor)carrots
1/2 c Heavy cream
1 lb Fusilli; (spiral shaped
; pasta) or fettucine
1/2 c Minced fresh mint leaves
Fusilli with Carrots, Peas And Mint Preparation
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 1/4, 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.
Cooking Temperature:
Recipe Serves: 1
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