Tortellini Pasta With Onion Confit
|Chopped fresh thyme/1/2 teaspoon dried thyme||1 Tablespoon|
|Dried tarragon||1 Teaspoon|
|Onions||2 , thinly sliced|
|Chopped fresh tarragon||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Peas||250 Gram (Small Size)|
|Red wine||250 Milliliter|
|Meat stock||400 Milliliter|
To make confit, melt butter in a saucepan over a medium heat, add onions and cook, stirring, for 3 minutes or until onions are soft.
Stir in sugar and cook for 2 minutes longer.
Add thyme, wine and vinegar, bring to simmering and simmer, stirring frequently, for 40 minutes or until mixture reduces and thickens.
Place stock in a saucepan, bring to the boil and boil until reduced by half.
Cook pasta in boiling water in a large saucepan following packet directions.
Add pasta, confit, peas and tarragon to stock, bring to simmering and simmer for 2-3 minutes or until peas are just cooked.