Prep 5 mins
Cook 40 mins
An unusual combination but so delicious! This recipe is easy to put together, too. If it's a little dry, add a bit of milk. From Gourmet Magazine, 1991.
- 3⁄4 cup fresh breadcrumb
- 2 tablespoons olive oil
- 1⁄2 cup shallot, finely chopped
- 1 cup peas (fresh or frozen)
- 3⁄4 cup chicken broth
- 1 1⁄4 cups carrots, coarsely grated
- 1⁄4 cup heavy cream
- 1⁄2 lb fusilli (twisted spaghetti) or 1⁄2 lb fettuccine
- 1⁄4 cup fresh mint leaves, minced
- 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.