Sugar Snap/Snow Peas and Pasta

17.6oz. bow tie pasta
6 cups fresh sugar snap/snow peas
1/2 cup half and half cream
1 cup fresh basil leaves
Baby/Grilled shrimp (optional)
1 jar Piperade
Cook noodles as directed. About 3 minutes before the noodles are done add peas. Boil until done and then drain. In a large bowl, toss the noodles with the basil leaves. In another bowl, blend the half and half and Piperade with a hand mixer or blender. Pour over noodles and toss. Add baby or grilled shrimp. You can serve this dish warm or cold.

Beret Rouge PiperadeTM
It's not just gourmet ... it's everyday!

© Monet Bonson