1 1/4 cups coarsely grated (preferably in a food processor) carrots
1/4 cup heavy cream
1/2 pound fusilli
1/4 cup minced fresh mint leaves
Instructions
In a skillet cook the bread crumbs in 1 Tsbp of the oil over moderate heat, stirring, until
they are golden and crisp and transfer them to a small bowl.
In the skillet cook the shallot in the remaining oil over moderately low heat, stirring, until
softened, add the peas and the broth, and simmer the mixture, stirring, for 3 minutes.
Stir in the carrots, simmer the mixture, for 2 minutes, or until the carrots are just tender,
and stir in the cream and salt and pepper to taste.
Simmer the mixture, for 2 minutes or until the liquid is reduced by about one forth,
remove the sauce fromt he heat, and keep it warm.
In a pot of boiling salted water cook the fusilli until it is al dente, drain it well, and in a
bowl toss it with the sauce, half of the bread crumbs, and the mint. Divide the fusilli
between 2 soup bowls and top it with the remaining bread crumbs.
Originally Submitted
11/17/2011
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