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1
Sauce -- In a small sauce pan, add the broth, 1 cup of the peas, parsley, onion and garlic; cover and bring to a light boil, cook 1 minute and remove from the heat.
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2
Cool a couple of minutes and then puree (until smooth) in a small food processor or blender.
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3
Stir in salt and pepper to taste and set off to the side.
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4
Vegetable Base -- In the same pot you cooked the broth and peas inches Add the remaining peas and peppers and enough water to cover.
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5
Bring to a boil and cook about 2 minutes until the peas are heated through and the peppers are tender, but still crisp.
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6
Drain the peas and peppers, return to the pot and add the pea and broth puree, mix until everything is well heated through.
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7
Season with salt and pepper if needed.
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8
Remember, this is a very light and healthy dish - but a wonderful sauce.
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Pasta -- As the Pea and Pepper sauce is cooking, cook the pasta according to package directions.
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10
Cook until tender, drain and toss with the pea puree.
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11
Serve -- Just enjoy over the cheesy, creamy pasta.
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12
Garnish with fresh grated or shaved parmesan.
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13
This is also great topped over a baked potato or even over grilled chicken.
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14
Just toss with some angel hair pasta for a very light dinner.
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The sauce is light and full of flavor.
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16
ENJOY!
