Fusilli with Carrots, Peas, and Mint

1. 1

   In a skillet cook the bread crumbs in 1 tablespoon of the oil over moderate heat, stirring, until they are golden and crisp and transfer them to a small bowl.

2. 2

   In the skillet cook the shallot in the remaining 1 tablespoon oil over moderately low heat, stirring, until it is softened, add the peas and the broth, and simmer the mixture, stirring, for 3 minutes.

3. 3

   Stir in the carrots, simmer the mixture, for 2 minutes, or until the carrots are just tender, and stir in the cream and salt and pepper to taste.

4. 4

   Simmer the mixture until the liquid is reduced by about one fourth, remove the sauce from the heat, and keep it warm.

5. 5

   In a kettle of boiling salted water cook the fusilli until it is al dente, drain it well, and in a bowl toss it with the sauce, half of the bread crumbs, and the mint.

6. 6

   Divide the fusilli between 2 soup bowls and top it with the remaining bread crumbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.