Pasta with Pieces of Jade
Makes 4 servings
|1||cup frozen peas, thawed|
|1||cup whipping cream|
|1/2||cup grated Parmesan cheese|
|1/2||teaspoon dried thyme leaves|
|1/2||teaspoon black pepper|
|2||dashes hot pepper sauce|
|8||ounces uncooked linguine|
|1||tablespoon vegetable oil|
|6||ounces green beans, stemmed and cut into halves|
|6||ounces broccoli florets, cut into bite-size pieces|
|4||ounces snow peas, stemmed and cut into halves|
|1/2||red bell pepper, roasted, peeled and cut into thin strips|
|1||clove garlic, minced|
|Additional grated Parmesan cheese|
- Purée peas in blender or food processor. Add cream, 1/2 cup cheese, salt, thyme, black pepper and pepper sauce; blend until smooth. Set aside.
- Place 6 cups water in wok or large saucepan; bring to a boil over high heat. Add linguine; cook 8 minutes or until al dente, stirring occasionally. Drain, set aside.
- Heat oil in wok over high heat. Add green beans and broccoli; stir-fry 5 to 6 minutes or until crisp-tender. Add snow peas, roasted bell pepper and garlic; stir-fry 1 to 2 minutes or until all vegetables are crisp-tender.
- Pour pea mixture over vegetables, stirring until hot. Add linguine to wok; toss to combine. Sprinkle with additional cheese.
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