10 minutes preparation time
15 minutes cooking time
nutritional value reserve
7g fat
29g carbohydrate
6. 7g protein
用料
| butter | 100g(3.5oz) |
| vegetable or chicken stock | 200ml(7 fl oz) |
| finely chopped shallots | 4 tablespoons |
| shredded iceberg lettuce leaves | 12 |
| shelled fresh peas | 315g(10oz) |
| fresh pappardelle | 500g(1 lb) |
| chopped fresh mint | 2 tablespoons |
| salt and pepper | |
| grated Parmesan | |
| serves 4 |
pappardelle with shallots and peas的做法
Heat half the butter, 2 tablespoons of stock and the shallots in a small pan.
Cook covered over a medium heat for 5 minutes or until the shallots have softened, stirring occasionally.
Add the lettuce leaves and cook, stirring for 2 minutes.![pappardelle with shallots and peas的做法步骤图 第2张]( "pappardelle with shallots and peas的做法步骤图 第2张")
Add the peas and half the remaining stock to pan, bring to the boil, reduce heat and cook, covered, for 7 minutes or until the peas are tender. Add a little more stock if the sauce dries out. Season to taste.
![pappardelle with shallots and peas的做法步骤图 第3张]( "pappardelle with shallots and peas的做法步骤图 第3张")
Cook pasta in a large pan of boiling water into al dente. Drain well through the remaining butter in a serving bowl, spoon over the sauce. Sprinkle with mint and serve with Parmesan.
![pappardelle with shallots and peas的做法步骤图 第4张]( "pappardelle with shallots and peas的做法步骤图 第4张")
