Bow Ties With A Trio Of Peas Recipe
Ingredients
| 1 package bow tie or corkscrew pasta | ||
| Salt | To Taste | |
| Butter/Margarine | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| 4 ounces snow peas, strings removed | ||
| 4 ounces sugar snap peas, strings removed | ||
| Garlic | 1 Clove (5gm), crushed | |
| 1 cup frozen baby peas | ||
| Sodium chicken broth | 1/2 Cup (16 tbs), reduced | |
| 1/4 teaspoon coarsely ground black pepper | ||
| Lemon peel | 1/2 Teaspoon, grated | |
Directions
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.
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.
Chef
