Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1/3 cup finely chopped shallot

　　1 tablespoon unsalted butter

　　2 teaspoons fresh lemon juice

　　1/4 cup dry white wine or vermouth

　　3/4 cup low-salt chicken broth

　　1/4 cup heavy cream

　　1/2 cup cooked fresh peas or thawed frozen

　　1/4 teaspoon freshly grated lemon zest

　　3 tablespoons freshly grated Parmesan cheese

　　1/2 pound bow-tie pasta

　　1/4 cup julienne strips fresh mint leaves

　　

Step 1

In a saucepan cook shallot in butter over moderate heat, stirring, until softened. Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons. Stir in broth and boil liquid until reduced to 3/4 cup. Add cream and boil liquid until reduce to 3/4 cup. Stir in peas, zest, and Parmesan and cook sauce until peas are heated through.

　　

Step 2

While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well. In a serving bowl toss pasta with sauce and mint.