Pasta and Peas in Lemon Cream Sauce

redbirdsetal 007

Pasta and Peas in Lemon Cream Sauce

adapted from a recipe found in Bon Appetit magazine, 2003

3 tablespoons (1/4 stick) butter

3-4  large shallots, minced

1 cup  chicken broth

1 1/4  cups whipping cream

2 teaspoons lemon zest

1/4 teaspoon cayenne pepper, or more to taste

2 cups fresh or  frozen green peas, thawed

2 tablespoons thinly sliced fresh mint leaves

2 tablespoons fresh Meyer lemon juice (I used frozen Meyer juice from last year’s crop of lemons. If using regular lemons, reduce to 1 tablespoon and add 1 Tablespoon orange juice)

16 ounces farfalle or penne pasta

12 thin slices prosciutto, may substitute with crumbled bacon

Shaved Parmesan cheese

Melt butter in large skillet, add shallots and sauté about 2 minutes. Add broth. Simmer over medium heat until mixture is reduced to 1/4 cup, 2-3 minutes. Add cream, lemon zest , and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer t until heated through, stir in mint and lemon juice. Season to taste with salt and pepper.

While preparing sauce, cook pasta al dente, stirring occasionally. Drain; return to pot and toss with sauce.

Divide pasta among serving plates. Drape prosciutto slices on top and sprinkle with shaved Parmesan.  This is a wonderful Spring or Summer supper served with crusty French bread and  fresh slices of melon or tomato quarters.

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