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Peas and Pasta

Source: Cooking at a Glance - Pasta
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Active Time:  15 Minutes
Total Time:  35 Minutes
  Makes 6 side-dish servings
Mascarpone is a buttery, rich and delicately flavored soft cheese from Italy. A suitable substitute is 4 ounces of cream cheese blended with 1 tablespoon of margarine or butter.
4 ounces conchiglie, cavatelli, or other dried pasta (shaped)
1 ounce pancetta or bacon, finely chopped
1/2 cup thinly sliced green onions
2 tablespoons margarine or butter
1/2 of a 10-ounce package frozen small peas (1 cup)
1 tablespoon water
1/2 cup mascarpone cheese
Salt and pepper (optional)
1-2 tablespoons milk (optional)
Peas and Pasta Recipe at
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 12-14 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.

Meanwhile, in a medium saucepan cook and stir pancetta (if using) and onions in hot margarine or butter for 2 minutes, or till onion is tender, but not brown. (If using bacon, omit margarine or butter and cook with onions as directed.) Add frozen peas and water to saucepan. Cover and simmer for 3 minutes. Gently stir in mascarpone cheese till melted. If desired, season to taste with salt and pepper. Add hot cooked pasta and toss to coat with cheese mixture. If mixture is too thick, add milk to thin to desired consistency. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 6 side-dish servings
Calories: 232
Fat. Total: 16g
Fiber: 2g
Carbohydrates, Total: 18g
Sodium: 75mg
% Cal. from Fat: 62%
Cholesterol: 38mg
Protein: 6g
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