Julee Rosso, Sheila Lukins

Creamy Peas

Preparation info

  • 4

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Young, tender peas remind us of springtime in Florence, where they seem the sweetest, so we’ve combined them with two other Italian favorites, basil and Parmesan. Now, everyone will finish their peas.

Ingredients

  • 2 cups heavy or whipping cream
  • 1 tablespoon unsalted butter

Method

  1. Bring the cream to a boil in a saucepan. Then lower the heat and simmer until it has reduced slightly, 2 to 4 minutes.
  2. Melt the butter in a small skillet, and sauté the shallots over medium-low heat until translucent, 2 to
  3. Add the cooked shallots and the cheese to the cream, and continue cooking until slightly thickened, 2 to 3 minutes.
  4. Add