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Spanish Saffron Trenette with Green Peas, Mint and Scallions

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Serving Size: 
  • 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 (11 oz.) 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 (11 oz.) Marsala Cream Sauce 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. 

From This Recipe

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