Pasta dishes thrown together from whatever I can find in the fridge are a dinner staple around here. They’re so easy and, because they’re generally made from what’s on hand, they don’t require much planning. The only thing I made a point to purchase for this was the snow peas. Actually, I’d planned on asparagus but when I got to the store the snow peas caught my eye first. Without a trip to the store, a handful of peas from the freezer would’ve worked well.
I’m still hooked on cooking pasta by absorption instead of boiling and this was no exception. Cooking the farfalle slowly, along with the lemon, garlic and peppers, created an intensely-flavored creamy dish.
- Pasta, 1 lb of bowties or rotini or your favorite shape
- Garlic, 5 to 6 cloves
- Red Bell Pepper
- Lemons, 2 or 3
- Fresh Basil
- Snow Peas
- White Wine, about a cup
- Chicken Stock, 4 to 6 cups
- Cream, 1 cup (optional)
- Olive Oil
- Black or Red Pepper
Zest the lemons and then juice the remains.
Mince the garlic and chop the pepper. While you’re chopping, put the chicken stock on the heat and bring it to a simmer.
Heat just enough olive oil to cover the bottom of the pan. Add the garlic and peppers and stir over medium to medium-low heat for a minute or two. Add the lemon zest.
Add the pasta and pepper. Stir until the pasta is well-coated with the olive oil.
Add the white wine and cook, stirring occasionally, until the wine is almost all absorbed. Add a cup or so of chicken stock and continue cooking, stirring occasionally. As the stock is absorbed, add more. Continue until the pasta is almost done.
Tear in a big handful of basil leaves.
Add the snow peas.
Stir it all together, adding the cream if you want it even creamier. Cook just until the snow peas are barely tender.
Serve it up with fresh Parmesan or Asiago.