Parpadelle Verde

I wanted to make a pasta sauce that was healthy; my propensity is to slather pasta with rich cream sauces. Here's what I came up with. It is a sneaky way to get kids to eat vegetables, too.

1 and 1/4 cup good chicken stock

1 tablespoon corn flour (corn starch)

2 cups frozen peas

Zest of one lemon, minced

1/2 teaspoon dried tarragon (or 1 tablespoon fresh, chopped)

3 pats butter

Salt to taste

1) Place a huge pot of salted water on to boil for the pasta.

2) Shake the stock with the corn flour in a jar. Pour into a saucepan with the peas and lemon zest. Cover and gently bring to the simmer. Add dried tarragon if using and cook until the peas are just tender. If you are using fresh tarragon, add it just as the peas are done cooking. Cook the pasta.

3) Puree the peas sauce (immersion or stick blender works best, but this can be done in a blender or food processor). Swirl the butter into the sauce. Taste and season with salt.

4) Save a small ladle full of pasta cooking water. Toss the pasta with the sauce and the water. Sprinkle with Parmesan cheese.

I also tossed in some chunks of lightly smoked salmon. The whole family liked this and it was so pretty. Makes enough sauce for 1 pound of pasta.