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June 17, 2004

There's something about peas and pasta that Italians have known for
aeons - together, they're delicious! The green sweetness of peas
and the hearty texture of pasta combine in a way that is uniquely
satisfying to the palate.

The following recipe dresses up this combo with a delicately rich 
cheese sauce that won't overwhelm the savory pea and pasta mix. Kids 
will enjoy the bowties, and adults will appreciate the sophistication
that a tangy Swiss cheese adds to the sauce.


Farfalle e Piselli di Formaggio
(Bowties and Peas in Cheese Sauce)

3 cups half and half 
1 lb. bowtie pasta 
2 cups frozen sweet baby peas, thawed 
6 TBSP. sweet butter 
4 TBSP. flour 
½ cup grated Swiss cheese 
1 cup grated Parmesan cheese 
Salt, pepper & nutmeg
  

Pour the half-and-half into a small pan and bring to a simmer 
over medium-low heat. Turn off heat and leave pan. Meanwhile,
cook the bowties 'til al dente. Drain the cooked pasta and add peas.
Cover to keep warm.

Melt butter in a medium pan over medium heat. Lower heat and
whisk in the flour when the butter is bubbling. Continue to whisk
and cook the mixture for 3 minutes or until thick. 

Add the half-and-half and whisk constantly until mixture comes to
a rolling boil (about 5 minutes). Remove pan from heat.

Sprinkle in the grated Swiss and pour sauce over peas and pasta mixture.
Add the Parmesan, mixing well, and season to taste with salt, pepper and
a pinch of nutmeg.

Serves 6 as a main dish with a salad, or 8 as a side dish.

Assolutamente squisito!


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