Ingredients

• 1/3 cup finely chopped shallot
• 1 tablespoon unsalted butter
• 2 teaspoons fresh lemon juice
• 1/4 cup dry white wine or vermouth
• 3/4 cup low-salt chicken broth
• 1/4 cup heavy cream
• 1/2 cup cooked fresh peas or thawed frozen
• 1/4 teaspoon freshly grated lemon zest
• 3 tablespoons freshly grated Parmesan cheese
• 1/2 pound bow-tie pasta
• 1/4 cup julienne strips fresh mint leaves

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Instructions

1. In a saucepan cook shallot in butter over moderate heat, stirring, until softened. Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons. Stir in broth and boil liquid until reduced to 3/4 cup. Add cream and boil liquid until reduce to 3/4 cup. Stir in peas, zest, and Parmesan and cook sauce until peas are heated through.
2. While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well. In a serving bowl toss pasta with sauce and mint.