Ingredients
16 ounces bow tie pasta
1 (10 ounce) box frozen green peas
1 (10 ounce) jar sun-dried tomato pesto
34 cup heavy cream
2 cups cooked chicken, in strips
Method
Sources
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
French cultured cream — sauces, soups, finishing, baking
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
French cultured cream — sauces, soups, finishing, baking
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cook pasta according to package direction, adding peas to pasta water 3 minutes before pasta is done. Remove and reserve 1/3 cup of pasta water; drain pasta and peas and return to pot. Meanwhile put remaining ingredients and reserved pasta water in a large non-stick skillet. Bringing to a boil, reduce heat and simmer until heated through. Pour over pasta and peas. Toss to mix and coat.