BOW TIES WITH PEAS, LEMON, AND MINT

1/3 cup finely chopped shallot
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
1/4 cup dry white wine or vermouth
3/4 cup low-salt chicken broth
1/4 cup heavy cream
1/2 cup cooked fresh peas or thawed frozen
1/4 teaspoon freshly grated lemon zest
3 tablespoons freshly grated Parmesan cheese
1/2 pound bow-tie pasta
1/4 cup julienne strips fresh mint leaves

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