Friday, February 21, 2003

lemon cream pasta: saute shallots in butter, add 1 can chicken broth and simmer away till reduced, add about 3/4 pint to a pint heavy whipping cream and reduce, add a splash of marsala, painfully grate thumb knuckle while grating in lemon zest of 1 or 2 lemons. simmer. in a separate pan, boil water, add frozen peas and halved brown mushrooms, cook a minute or two, and add fresh fettucine pasta and cook 2-3 mins. season the cream sauce with nutmeg, cayenne, salt, black pepper, and then squeeze in the fresh juice of 2 lemons. toss the pasta with the sauce and generous parmesan. mmmm!

No comments: