Tuesday, December 11, 2007

Toasted Garlic and Sweet Pea Pasta

This recipe came from a Rachel Ray cookbook, the Express Meals one I believe. I really liked the pasta and so did the kids.

1 pound long cut pasta, whatever you have in the cupboard
1/4 to 1/3 cup evvo
5 large garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
1 large onion, finely chopped
1/2 teaspoon dried thyme
black pepper
3/4 cup white wine
2 cups chicken stock
2 10 ounce boxes frozen peas
1/2 cup fresh parsley, chopped
1 cup grated parmigiano-reggiano, plus extra for the table

Place a large pot of water with lid over high heat and bring to a boil to cook the pasta. Once it comes to a boil cook the pasta. Once it comes to a boil, add salt and pasta. Cook according to package directions until al dente. Right before draining reserve about 1/2 cup of the starchy cooking liquid.

While the water is coming to a boil, add the evoo and the sliced garlic to a large skillet. Place the skillet over medium heat, spread the garlic out in an even payer in the oil, and keep an eye on the garlic, it can burn in seconds. Have a slotted spoon and some paper towels on a plate nearby. Once garlic is toasty brown, remove it from the oil with the slotted spoon and drain it on the paper towels.

Turn up the heat under the evoo to medium high, then add the red pepper flakes, onions, thyme, salt, and a little pepper. Cook, stirring frequently, for about 5 minutes or until the onions become tender and lightly browned. Add the wine and cook for 2 minutes, then add the chicken stock and continue to cook for another 2 minutes. Add the peas and a couple of ladles of the pasta cooking liquid. Bring the sauce back to a bubble. With the back of a spoon mash about half of the peas in the skillet. Add the parsley and toasted garlic slices, stir to combine, then give it a taste and add more salt and pepper if you think it needs it. Add the cooked drained pasta and toss to coat in the sauce. If the sauce is too thick, add another glug of chicken stock. Stir in the cheese, then transfer the pasta to serving plates. Pass extra cheese at the table.

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