Pasta with Green Peas and Scallions
-2 Tbs. butter
-1/4 c. dry white wine
-1 c. chicken broth
-1 1/4 c. frozen green peas, defrosted in microwave
-3/4 c. chopped fresh scallions, including tender green parts
-1/2 lb. bowtie pasta
-kosher salt and freshly ground black pepper, to taste
1. Heat the butter in a large skillet and add the dry white wine. Cook for several minutes until the wine thickens and deglazes the pan. Add the chicken broth and bring to a boil.
2. Add the peas and scallions, turn the heat to high for 2 minutes, then remove from heat and set aside.
3. Cook the pasta until al dente; drain and return to the pan in which it cooked. Add the chicken broth and green pea sauce, along with the mint, salt and pepper to taste (I like a LOT of pepper, personally). Toss well and serve.
Makes 3 to 4 servings.
I absolutely love this recipe. It’s tasty, simple, and…I really have a thing for pasta dishes with peas. J didn’t even complain about the lack of meat (although you could add in leftover cooked chicken if you liked)! I believe that I may do this with vegetarian broth next time and see if it’s just as good (which I’m assuming it would be). This was enough for dinner for 2 and lunch the next day-it’s just as delicious enjoyed cold.