Sunday, August 18, 2013

Pasta with peas and carrots


This pasta dish is so easy and versatile because you can use any meat and pasta you have on hand.A very good choice for Your Sunday brunch.

  1. 2 cups (500 ml) of Pasta of your choice, not pre-cooked  (I use macaroni and shells)
  2. 2 medium onion,finely chopped
  3. 1 big bulb of garlic (10-12 cloves)
  4. 2 tablespoons unsalted butter
  5. 1 cup vegetable or chicken broth 
  6. 1 cup heavy cream
  7. 3/4 cup water
  8. 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
  9. 2 tbsp chopped carrots
  10. salt to taste
  11. 1 tspblack pepper
  12. 1tsp dried oregano
  13. 1/2 tsp dried basil
  14. 2 teaspoons finely grated fresh lemon zest
  15. 1/3 cup finely grated Parmesan plus additional for serving

Preparation
  • Cook onion and garlic in butter in a heavy skillet over moderately low heat, stirring, until tender, about 5 minutes. Add broth, cream, and water and simmer, uncovered, about 5 minutes.
  • Stir shelled peas and carrots into sauce and simmer 3 minutes.Add salt, oregano,basil and pepper and simmer until peas are tender, about 5 minutes.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine. Sprinkle some pepper, oregano and Parmesan on top and toss again.
  • Serve with freshly grated Parmesan

cooks' note:
  1. You can substitute 1 (10-oz) package frozen peas (not thawed) for shelled fresh peas. 
  2. 1/2 cup  chicken boneless, skinless, cubed OR Pork(boneless, cubed OR sausages or any meat you have on hand.
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