Source: Vegetarian Today
16 oz. orecchiette pasta
12 oz. frozen peas, unthawed
1/4 cup chopped fresh parsley
1/2 cup pine nuts, toasted
2 tsp lemon zest
1 stick butter
2 TB chopped shallots
3 tsp minced garlic
1/4 cup lemon juice
1/2 cup bread crumbs
2 tsp olive oil
1. Cook pasta according to package directions; drain and transfer to large bowl. Stir in peas, parsley, pine nuts, and zest.
2. Melt butter in skillet & cook over medium heat until light brown, about 8 minutes. Add shallots & garlic; cook 1 minute. Stir in lemon juice, add to pasta mixture, and combine. Transfer to 13 x 9 dish.
3. Toss bread crumbs with oil, sprinkle on top of casserole, and broil until crispy on top.
No comments:
Post a Comment