Tuesday, January 15, 2013

Bucatini with lemon cream sauce & peas

So creamy, delicious, & with a hint of lemon! I had a serious comfort food craving this evening and was considering hitting steak & shake for a burger or panera for mac & cheese. Fortunately, I got my cooking creative senses in full gear & decided to work with what I had on hand in my fridge & pantry. My comfort food craving is now completely satified thanks to this tasty pasta dish! Buon Appetito!
serves 3-4


2 tbsp unsalted butter
3 large shallots, minced
3/4 cup low-sodium chicken broth
1 cup whipping cream
zest from 1 Meyer lemon
1/4 tsp cayenne pepper
2 cups frozen green peas, slightly thawed
1 tbsp fresh Meyer lemon juice
12 ounces bucatini
1 tbsp of corn starch mixed into 1/4 cup of water.
freshly grated parmigiano reggiano
hand full of fresh flat leaf parsley, chopped.
Melt the butter in a large skillet over medium heat. Add in the shallots and sauté for about 3-4 minutes. Add in the broth and simmer until the mixture is reduced to about 1/4 cup (roughly 3 minutes). Add in the cream, lemon zest, and cayenne. Simmer and stir for about 5 minutes. Add in the peas and simmer until heated through (about 3 minutes). Stir in the lemon juice, corn starch mixture, and season to taste with salt and pepper.
Meanwhile, cook pasta in a large pot of salted boiling water until slightly before al dente. Drain the pasta and add it to the simmering sauce. Add the chopped parsley & toss together for about a minute & mixed well.
Divide the pasta among bowls. Serve the parmigiano reggiano along side.

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