Casarecce With Sun-Dried Tomatoes And Sweet Peas
Yield: 4 ServingIngredients:
12-14 oz. Casarecce pasta, cooked "al dente" 1 tsp. Olive oil 1/2 tsp. Fresh garlic, minced 1/2 cup Sun-dried tomatoes, julienne cut 1/2 cup Green peas 1/3 cup Cream pinch Ground nutmeg 2 tsp. Parmesan cheese 1 tsp. Parsley leaves, minced to taste Salt to taste Fresh ground black pepperMethod:
Heat olive oil in a small sauté pan over medium heat. Add garlic and sun-dried tomatoes. Sauté briefly, do not brown garlic. Add cream and bring to a simmer, cook until cream thickens slightly. Heat Casarecce pasta in lightly salted simmering water, drain well and add to sauce. Add peas and Parmesan cheese. Season with salt, pepper and pinch of nutmeg, toss well, Adjust seasoning if necessary and stir in minced parsley leaves. Transfer to warm pasta bowls. Serve immediately.Chef Larry's Notes:
Casarecce is long thin tube shaped pasta, often split and sometimes slightly twisted. Any thin tube shaped pasta may be substituted in this recipe.
12-14 oz. Casarecce pasta, cooked "al dente" 1 tsp. Olive oil 1/2 tsp. Fresh garlic, minced 1/2 cup Sun-dried tomatoes, julienne cut 1/2 cup Green peas 1/3 cup Cream pinch Ground nutmeg 2 tsp. Parmesan cheese 1 tsp. Parsley leaves, minced to taste Salt to taste Fresh ground black pepperMethod:
Heat olive oil in a small sauté pan over medium heat. Add garlic and sun-dried tomatoes. Sauté briefly, do not brown garlic. Add cream and bring to a simmer, cook until cream thickens slightly. Heat Casarecce pasta in lightly salted simmering water, drain well and add to sauce. Add peas and Parmesan cheese. Season with salt, pepper and pinch of nutmeg, toss well, Adjust seasoning if necessary and stir in minced parsley leaves. Transfer to warm pasta bowls. Serve immediately.Chef Larry's Notes:
Casarecce is long thin tube shaped pasta, often split and sometimes slightly twisted. Any thin tube shaped pasta may be substituted in this recipe.
