Sizzle in Hell's Kitchen by Carliss Retif Pond, is full of ethnic recipes from restaurants of New York City's Ninth Avenue neighborhood. This delicious Italian pasta is from Barbetta, courtesy of Team De Cuisine.
Butterfly Pasta with Baby Peas
2 tablespoons sweet butter
4 shallots, finely chopped
1/2 medium yellow onion, chopped
2 cups chicken stock
2 (10-ounce) boxes frozen tiny baby peas, divided
1 bunch Italian parsley, chopped
2 stems fresh basil, chopped
Salt and pepper, to taste
12 whole sugar snap peas, for garnish
1 pound Barilla farfalle pasta
1. In a large heavy saucepan, heat butter over medium-low heat. Add shallots and onion and sauté until soft, adding a little water as needed to prevent browning.
2. Pour in chicken stock, bring to a boil and boil for 5 minutes. Add 1 1/2 boxes frozen baby peas and boil an additional 5 minutes. Remove peas from stock and place in a bowl of ice water to blanch (stop cooking and retain bright green color).
3. Let stock cool and place in a blender with the blanched baby peas. Add the parsley and basil and puree. Season to taste with salt and pepper.
4. Boil the remaining baby peas in water for 5 minutes; drain and set aside.
5. Boil the sugar snap peas in water for 3 minutes; drain and set aside.
6. Cook farfalle in salted boiling water for 10–12 minutes, or until al dente.
7. In a large heavy skillet over low heat, combine pasta, puree and remaining whole baby peas, folding lightly. Heat for 1–2 minutes.
8. Plate and garnish with sugar snap peas.
Serves 4
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