Servings: two as a main course; four as a first course
Choose a pasta that can catch the peas, such as small shells, tubetti, or farfalle, or else curly egg noodles, which have just enough twist to nestle the peas and keep them from falling to the bottom of the plate. For a beautiful orange hue and an exotic fragrance, add a couple of pinches of saffron at the same time you add the shallots.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?