Peas and Cheese Pasta
from the kitchen of Chef Paul Prudhomme
Makes 6 servings
¼ cup olive oil
½ pound, diced into ½ inch pieces Chef Paul Prudhomme's Regular Andouille Smoked Sausage
1¾ cups onions, chopped
2 tablespoons all-purpose flour
2 tablespoons Chef Paul Prudhomme's Herbal Pizza and Pasta Magic™
1 cup white wine
2½ cups chicken stock
½ pound frozen green peas
½ cup grated Romano cheese
3 tablespoons unsalted butter
2 tablespoons parsley, chopped
1½ pounds rotelli pasta, cooked
how to prepare
In a skillet, combine the oil, Andouille and onions over high heat. Cook, stirring frequently until onions are lightly browned, about 9 minutes. Add flour and the Herbal Pizza & Pasta Magic™.
Stir constantly until flour is dissolved and turns a light tan color, about 2 minutes. Add the wine and stir in until flour is dissolved, about 2 minutes.
Add the stock and stir well. Bring to a boil, stirring frequently. Reduce heat to medium and simmer for 5 minutes. Add the peas and stir in gently. Continue to simmer for an additional 5 minutes. Add the Romano cheese.
Cook, stirring constantly, until the cheese is melted and combined, about 2 minutes. Add the butter and stir in until melted and combined.
Add the pasta and parsley. Toss until the pasta is evenly coated and heated through, about 3 minutes. Serve immediately.
Copyright © 2011 by Paul Prudhomme