Pea Sauce

Sugo di Piselli


1 (10-ounce) package Frozen Peas
1 cup Chicken stock
½ cup Cream
½ teaspoon Salt
½ teaspoon freshly ground Black Pepper

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Yields: 2 ¼ cups
Printable Version
In a medium saucepan, simmer the peas, stock, and cream until the peas are tender but still bright green, 4 to 5 minutes. Puree in a blender or food processor. Return to the pan and season with the salt and pepper. Simmer until just thick enough to coat the back of a spoon, 6 to 7 minutes.
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