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Rolling Stone Pasta Recipe

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This recipe for Rolling Stone Pasta, by , is from The Palmer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael Palmer
Added: Wednesday, November 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup heavy cream
1/2 cup chicken broth
1 tablespoon lemon juice
2 teaspoons lemon zest
12 ounces rotini pasta
1 1/2 to 2 cups frozen peas
1 cup grated Parmesan cheese
2 tablespoons fresh chopped parsley
salt and pepper to taste

Directions:
Directions:
In medium saucepan over medium heat, bring cream, chicken broth, lemon juice and lemon zest to a boil. Cook, stirring occasionally, until reduced to 2/3 cup, about 5 minutes. In a large pot of boiling, salt water, cook pasta for 7 minutes. Add asparagus and peas, bring back to a boil and cook until the vegetables are tender, about 3 to 4 minutes. Drain the pasta and vegetables thoroughly in a colander and return to the pot. Add the cream sauce, cheese and parsley; toss thoroughly. Season with salt and pepper.
Serves 4.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
About 30 minutes
Personal Notes:
Personal Notes:
This was also one of my favorite pastas in Italy. It was a delight

 

 

 

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