Adapted from Gourmet Magazine
Serves 2

I have a giant folder of recipes that I have kept over the years and came across this one- and oldie from Gourmet Magazine. This combination of fresh peas, fresh lemon and fresh mint is a truly great one!  The recipe calls for bow ties but lots of other types of pasta would work so use your favorite. Dry vermouth is an awesome substitute for white wine in almost any recipe—it adds lots of flavor!

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

In a saucepan cook the shallot in butter over moderate heat, stirring until softened. Add lemon juice and wine or dry 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 your peas, lemon zest, and Parmesan and cook sauce until peas are heated through.

While your sauce is cooking, bring a kettle of salted water to a boil.  Add your pasta and cook until al dente and drain well. In a serving bowl  toss your pasta with sauce and mint and serve.