Spanish Saffron Trenette with Green Peas, Mint and Scallions

Serving Size:  2-3


1/2 lb. Pappardelle’s Spanish Saffron Trenette
2 tablespoons butter*
1/4 cup dry vermouth*
1 cup vegetable broth*
1 cup fresh green peas, parboiled and drained
1/2 cup scallions, chopped
2 tablespoons finely chopped fresh mint (or 1 teaspoon dried)
Salt and black pepper

*Or use Pappardelle's Marsala Cream Sauce


  1. Heat butter in a large skillet and add vermouth. Cook for several minutes until vermouth thickens.
  2. Add broth and bring to a boil. (*Or use Pappardelle's Marsala Cream Sauce (11 oz.) for "*" items.) Add peas and scallions, turn heat to high for 2 minutes, then remove from heat and set aside (keeping warm).
  3. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and add to vermouth/peas mixture. Add mint, salt and pepper to pan. Toss well and serve.