Caramelized Shallot & Sun-Dried Tomato Spaghetti

Ingredients

• 2 Garlic Cloves
• 5 oz Frozen Peas
• 1 oz Julienned Sun-Dried
• Tomatoes
• 3 Parsley Sprigs
• 1 Shallot
• 8 oz Spaghetti
• 10 fl. oz. Heavy Whipping Cream
• 1 oz Shaved Parmesan
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Using reserved water from sun- dried tomatoes in the sauce will add a nice flavor and help thin sauce if it becomes too thick. The true origin of sun-dried tomatoes is unclear, but it is known that the Aztecs began salting and sun-drying their tomatoes in order to preserve their freshness around the year 700 AD.

2. 2

   Prepare the Ingredients: Mince garlic. Rinse peas under warm water if still covering with ½ cup warm water to rehydrate. Allow to hydrate at least 5 minutes. (Reserve water when finished hydrating for sauce.) Stem parsley and mince. Peel and halve shallot. Slice thinly.

3. 3

   Start the Sauce: Heat 1 tsp. olive oil in pot used to cook pasta over medium-high heat. Add garlic to hot pot and cook until fragrant, 30 seconds. Add cream and bring to a simmer. Cook, stirring often, until cream is thick enough to coat the back of a spoon, 5-7 minutes.

4. 4

   Cook the Pasta: Add pasta to boiling water and cook until al dente, 7-10 minutes. Drain in colander. Keep pasta in colander and set aside. Reserve pot; no need to wipe clean. While pasta cooks, caramelize shallots.

5. 5

   Finish the Sauce: Stir in shaved Parmesan (reserve a pinch for garnish) until sauce becomes smooth and creamy. Stir in peas and sun-dried tomatoes. If sauce is too thick, add sun-dried tomato water 1 Tbsp. at a time until desired thickness is reached. Remove pot from burner and season with ¼ tsp. salt and a pinch of pepper. Add pasta and stir to coat. Caramelize the Shallots over medium heat. Add shallots to hot pan and cook undisturbed until lightly browned, 1-2 minutes.

6. 6

   Reduce heat to medium-low and cook, stirring: occasionally, until shallots are tender and golden brown, 4-5 minutes. Remove pan from burner and season with a pinch of salt and pepper.

7. 7

   Plate the Dish: Serve pasta on a plate or in a shallow bowl. Add a serving of caramelized shallots. Garnish with parsley and remaining Parmesan. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts is used twice. Most is used in sauce and remaining garnishes the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink

8. 8

   Mince garlic. Rinse peas under warm water if still