Pasta with Pieces of Jade

YIELD Makes 4 servings
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INGREDIENTS

1	cup frozen peas, thawed
1	cup whipping cream
1/2	cup grated Parmesan cheese
1/2	teaspoon salt
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

PREPARATION:

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.

This recipe appears in: Pasta

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