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. 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. Serves 2. Gourmet June 1994
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (665g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 816 (53%)|
|Amt Per Serving||% DV|
|Total Fat 90.7g||121 %|
|Saturated Fat 54.6g||273 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 404mg||124 %|
|Sodium 790.8mg||27 %|
|Potassium 857.2mg||23 %|
|Total Carbohydrate 136.6g||40 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 136.6g|
|Protein 37.7g||54 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1542
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!