Spaghettini With Baby Peas
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Serves/Makes: 4
Ready in: < 30 minutes
- 12 ounces spaghettini pasta
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup frozen baby peas, thawed
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/8 teaspoon salt, or to taste
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- freshly ground black pepper (optional garnish)
- freshly grated Parmesan cheese (optional garnish)
Bring a large pot of salted water to a boil over high heat; add salt, then the spaghettini. When the water returns to a boil, stir occasionally to separate the spaghettini. Reduce the heat to medium-high and cook for about 8 to 10 minutes, or according to package instructions, until al dente. While the spaghettini is cooking, heat the oil in a large nonstick saute pan over medium-high heat. Add the garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken broth, peas, salt, and pepper; stir gently until heated through, about 1 minute. Remove from the heat. When the spaghettini is done, drain well; return to the pot. Add the chicken broth mixture; toss gently over medium heat until heated through. Add the Parmesan and butter; toss just until the butter is melted. Taste and adjust the seasoning.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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