Yellow Curry Angel Hair with Peas and Cream

Serving Size:  4-6


1 lb. Pappardelle’s Yellow Curry Angel Hair
2-1/2 cups shelled peas
1/2 cup heavy cream*
1/4 cup unsalted butter*
Freshly ground pepper

*Or use Pappardelle's Lemon Alfredo Sauce or Pappardelle's Porcini Mushroom & Tomato Sauce


  1. In a large pot, bring 5 quarts salted water to boil. Add the peas and boil for 5 minutes.
  2. Meanwhile, in a saucepan combine cream and butter. (*Or use either Pappardelle’s Lemon Alfredo Sauce (11 oz.) or Pappardelle’s Porcini Mushroom & Tomato Sauce (11 oz.).) Bring slowly to a boil over low heat and simmer, stirring constantly, for 2 minutes.
  3. Add pasta to the boiling water and cook until it rises to the surface, about 8-10 minutes.
  4. Drain the pasta and peas and arrange on a warm platter. Pour the cream-butter mixture over the top and season to taste with salt and pepper. Toss gently and serve immediately.