pappardelle with shallots and peas
10 minutes preparation time
15 minutes cooking time
nutritional value reserve
7g fat
29g carbohydrate
6. 7g protein
用料
butter | 100g(3.5oz) |
vegetable or chicken stock | 200ml(7 fl oz) |
finely chopped shallots | 4 tablespoons |
shredded iceberg lettuce leaves | 12 |
shelled fresh peas | 315g(10oz) |
fresh pappardelle | 500g(1 lb) |
chopped fresh mint | 2 tablespoons |
salt and pepper | |
grated Parmesan | |
serves 4 |
pappardelle with shallots and peas的做法
Heat half the butter, 2 tablespoons of stock and the shallots in a small pan.
Cook covered over a medium heat for 5 minutes or until the shallots have softened, stirring occasionally.
Add the lettuce leaves and cook, stirring for 2 minutes.Add the peas and half the remaining stock to pan, bring to the boil, reduce heat and cook, covered, for 7 minutes or until the peas are tender. Add a little more stock if the sauce dries out. Season to taste.
Cook pasta in a large pan of boiling water into al dente. Drain well through the remaining butter in a serving bowl, spoon over the sauce. Sprinkle with mint and serve with Parmesan.
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