Fusilli with carrots, peas and mint

1 servings

Ingredients

Quantity Ingredient
1½ cup Fresh bread crumbs
4 tablespoons Olive oil
1 cup Finely chopped shallot
2 cups Cooked fresh or thawed frozen peas
1½ cup Chicken broth
2½ cup Coarsely grated; (preferably in a
; food
; processor)carrots
½ cup Heavy cream
1 pounds Fusilli; (spiral shaped
; pasta) or fettucine
½ cup Minced fresh mint leaves

Directions

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 ¼, 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.

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