Bow Ties With A Trio Of Peas Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Bow tie pasta/Corkscrew pasta1 (1 Pack)
 Salt To Taste
 Butter/Margarine1 Tablespoon
 Olive oil1 Tablespoon
 Snow peas4 Ounce, strings removed
 Sugar snap peas4 Ounce, strings removed
 Garlic1 Clove (5 gm), crushed with garlic press
 Frozen baby peas1 Cup (16 tbs)
 Reduced sodium chicken broth1⁄2 Cup (8 tbs)
 Coarsely ground black pepper1⁄4 Teaspoon
 Grated lemon peel1⁄2 Teaspoon


In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, in 10 inch skillet, melt margarine or butter with olive oil over medium high heat.
Add snow peas and sugar snap peas and cook, stirring, 1 to 2 minutes, until tender crisp.
Stir in garlic and cook 30 seconds.
Add peas, broth, pepper, and 3/4 teaspoon salt; heat to boiling.
Stir in lemon peel.
Drain pasta; return to saucepot.
Add vegetable mixture; toss well.