Bow Ties With A Trio Of Peas
|Bow tie pasta/Corkscrew pasta||1 (1 Pack)|
|Olive oil||1 Tablespoon|
|Snow peas||4 Ounce, strings removed|
|Sugar snap peas||4 Ounce, strings removed|
|Garlic||1 Clove (5 gm), crushed with garlic press|
|Frozen baby peas||1 Cup (16 tbs)|
|Reduced sodium chicken broth||1⁄2 Cup (8 tbs)|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Grated lemon peel||1⁄2 Teaspoon|
In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, in 10 inch skillet, melt margarine or butter with olive oil over medium high heat.
Add snow peas and sugar snap peas and cook, stirring, 1 to 2 minutes, until tender crisp.
Stir in garlic and cook 30 seconds.
Add peas, broth, pepper, and 3/4 teaspoon salt; heat to boiling.
Stir in lemon peel.
Drain pasta; return to saucepot.
Add vegetable mixture; toss well.