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