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Goan Curry Angel Hair with Peas and Cream

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Serving Size: 
  • 1 lb. Pappardelle’s Goan Curry Angel Hair
  • 2-1/2 cups shelled peas
  • 1/2 cup heavy cream*
  • 1/4 cup unsalted butter*
  • Salt
  • Freshly ground pepper

*Or use Pappardelle's (11 oz.) Lemon Alfredo Sauce or Pappardelle's (11 oz.) 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 (11 oz.) Lemon Alfredo Sauce or Pappardelle’s (11 oz.) Porcini Mushroom & Tomato Sauce.) 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 6 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.

    From This Recipe

    $8.00 | 1 lb. package
    $6.99 | 11 oz. container
    $6.99 | 11 oz. container