Jade Pasta: Creamy Green Vegetable Linguine Recipe

Pasta with Pieces of Jade

YIELD Makes 4 servings

INGREDIENTS

1 cup frozen peas, thawed 1 cup whipping cream 1/2 cup grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves 1/2 teaspoon black pepper 2 dashes hot pepper sauce 8 ounces uncooked linguine 1 tablespoon vegetable oil 6 ounces green beans, stemmed and cut into halves 6 ounces broccoli florets, cut into bite-size pieces 4 ounces snow peas, stemmed and cut into halves 1/2 red bell pepper, roasted, peeled and cut into thin strips 1 clove garlic, minced Additional grated Parmesan cheese

PREPARATION:

1. Purée peas in blender or food processor. Add cream, 1/2 cup cheese, salt, thyme, black pepper and pepper sauce; blend until smooth. Set aside.
2. Place 6 cups water in wok or large saucepan; bring to a boil over high heat. Add linguine; cook 8 minutes or until al dente, stirring occasionally. Drain, set aside.
3. Heat oil in wok over high heat. Add green beans and broccoli; stir-fry 5 to 6 minutes or until crisp-tender. Add snow peas, roasted bell pepper and garlic; stir-fry 1 to 2 minutes or until all vegetables are crisp-tender.
4. Pour pea mixture over vegetables, stirring until hot. Add linguine to wok; toss to combine. Sprinkle with additional cheese.

This recipe appears in: Pasta