Recipes: Pasta with peas and mint

PASTA WITH PEAS AND MINT

Serves 4 to 6.

• 1 lb. pasta

• 3 lb. fresh peas, shelled (about 31/2 c. peas) or frozen peas

•1/2 c. fresh mint leaves, thinly sliced

• 1/2 c. fresh basil leaves, thinly sliced

• 1 tbsp. extra virgin olive oil

• 1/2 c. chicken stock

• 1/4 c. dry white wine

• 1 tbsp. fresh lemon juice

• Salt and freshly ground pepper to taste

•1/2 c. shredded good quality Parmesan cheese

In a large pot of boiling, salted water, cook the pasta until just tender but still firm, about 8 to 10 minutes. Drain, leaving a little pasta water in the pot, and return the pasta to its cooking pot. Set aside.

In a large pot of rapidly boiling water, cook the peas until bright green, about 1 to 2 minutes, drain, turn into a bowl and set aside. (If using frozen peas, skip this step). Toss the peas with the mint and basil.

In a large deep-sided skillet or flameproof casserole, heat the oil over medium and sauté the shallots until translucent, about 3 minutes. Add the stock and wine and cook until reduced by about half.

Turn the pasta and the peas with their herbs and the lemon juice into the skillet and toss to heat through. Season with salt and pepper, then sprinkle with the cheese. Serve with additional shredded cheese on the side.

Nutrition information per serving:

Carbohydrates79 gSaturated fat2 gCalcium165 mg

Protein21 gCholesterol6 gDietary fiber8 g