Snow Pea Linguine
The Washington Post, March 21, 2007
- Cuisine: American
- Course: Side Dish
- Features: Fast, Healthy, Kid-Friendly
Summary:
An easy and pretty side dish that takes 15 minutes to make, start to finish.
4 side-dish servings
Ingredients:
- 12 ounces snow peas
- 1/4 cup low-sodium chicken broth or stock, store-bought or homemade
- 2 tablespoons unsalted butter
- 1/4 teaspoon fine sea salt
- 3 tablespoons grated Parmesan cheese
Directions:
Trim the tips and stem ends from the snow peas. Stack a couple of peas at a time and, with a very sharp knife, cut them lengthwise into the thinnest possible julienne (very thin strips); this should yield about 4 cups. Discard the snow pea strings.
Combine the snow peas, chicken stock or broth, butter and salt in a medium saucepan. Cover, place over medium heat and cook for 3 to 4 minutes, stirring occasionally, until the snow peas are tender and glazed. Serve hot, with a sprinkling of Parmesan cheese.
Recipe Source:
From Michel Richard’s recently published cookbook “Happy in the Kitchen” (Artisan, 2006).
Tested by Mary Pat Flaherty for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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