Fusilli With Carrots Peas Mint Recipes

CREAMY FUSILLI WITH CARROTS, PEAS AND BREADCRUMBS

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat 2 tablespoons of the olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring occasionally, until golden and crunchy, 5 to 7 minutes. Set the toasted breadcrumbs aside in a small bowl.
• Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until they are soft and translucent, 3 to 4 minutes.
• Add the peas and chicken stock to the skillet and simmer until the stock is hot, 3 to 4 minutes. Stir in the carrots and continue to simmer until the carrots are tender, 5 to 7 minutes. Stir in the cream and season with salt and pepper. (This is a good time to boil your pasta.) Simmer until the reduces by one-fourth, about 5 minutes. Set the sauce aside; cover and keep warm while you cook the pasta.
• Add the pasta to the boiling water and cook according to the package directions, stirring occasionally, until al dente. Drain and toss with the sauce, about half of the breadcrumbs and all of the mint.
• Divide the pasta into bowls and top with a sprinkle of the remaining breadcrumbs and some Parmigiano-Reggiano.

FUSILLI WITH SUGAR SNAP PEAS AND CARROTS

Steps:

• Combine all sauce ingredients in a heavy large pot. Bring to a boil over medium high heat. Reduce heat to medium low and simmer until sauce thickens and is reduced to 3 cups, stirring occasionaly, about 2 hours. Season with salt and pepper. Cool and keep chilled. Bring large pot of water to boil. Add peas; cook until just crisp tender, about 3 minutes. Remove peas, cool and drain. Add carrots to pot and oook until crisp tender, about 3 minutes. Remove and drain. Cook pasta in same bot until tender but firm. Rinse with cold water. Chill pasta and vegatables. Toss with sauce before serving.

FUSILLI WITH CARROTS, PEAS & MINT

Steps:

• In a skillet cook the bread crumbs in 1 tablespoon of the oil over moderate heat, stirring, until they are golden and crisp and transfer them to a small bowl.
• In the skillet cook the shallot in the remaining 1 tablespoon oil over moderately low heat, stirring, until it is softened.
• Add the peas and the broth, and simmer the mixture, stirring, for 3 minutes.
• Stir in the carrots, simmer the mixture, for 2 minutes, or until the carrots are just tender, and stir in the cream and salt and pepper to taste.
• Simmer the mixture until the liquid is reduced by about one fourth, remove the sauce from the heat, and keep it warm.
• In a kettle of boiling salted water cook the fusilli until it is al dente, drain it well, and in a bowl toss it with the sauce, half of the bread crumbs, and the mint.
• Divide the fusilli between 2 soup bowls and top it with the remaining bread crumbs.