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

1. In a saucepan cook shallot in butter over moderate heat, stirring, until softened.
2. Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons.
3. Stir in broth and boil liquid until reduced to 3/4 cup.
4. Add cream and boil liquid until reduce to 3/4 cup.
5. Stir in peas, zest, and Parmesan and cook sauce until peas are heated through.
6. While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well.
7. In a serving bowl toss pasta with sauce and mint.

shallot, unsalted butter, lemon juice, white wine, lowsalt chicken broth, heavy cream, peas, freshly grated lemon zest, parmesan cheese, pasta, julienne strips fresh mint leaves

Taken from www.epicurious.com/recipes/food/views/bow-ties-with-peas-lemon-and-mint-12068 (may not work)