Here’s what you’ll need:
- 1/2 cup of white wine;
- 1/3 to 1/2 cup of chicken broth;
- 1 small tablespoon of flour
- 1 lemon
- chopped basil;
- diced garlic;
- diced shallots;
- 3 tablespoons of butter;
- 2 cups penne pasta;
- 1/4 cup of peas; any kind works here.
- kosher salt & pepper.
Start off by boiling enough water for 2 cups of penne pasta.
Once the water starts to boil, add in the pasta and begin to heat up some olive oil in a sauce pan or skillet. Throw in a 3-finger pinch of kosher salt into the boiling water. Cook the pasta until al-denté or about 8-10 minutes.
Gently sauté the shallots until the get fragrant, and then add in the garlic with about 2 tablespoons of butter.
Let it sizzle up for about 30 seconds before adding the white wine in. Mix well, reduce heat to low, and simmer the mixture until it reduces by about half.
Slowly add in the chicken stock and the flour, mix well, and continue to simmer until it thickens into a good sauce. You should be able to scrap a spoon on the bottom and it takes about 1 second to come together.
Add in a few squeezes of lemon, chopped basil. Add in about 1/4 of drained peas.
Drain pasta, keep about 1/4 cup of the water. Pour pasta and remaining water into the skillet/saucepan to mix in with the sauce.