Farfalle with Shiitakes, Sweet Potatoes and Peas
The Kosher Palette II: Coming Home
2 1/2 cups vegetable or chicken broth
2 cups julienne-cut peeled sweet potatoes
2 1/2 cups sugar snap peas (about 8 ounces), washed and trimmed
1 cup shiitake mushroom caps (about 1 ounce), cleaned and sliced
1 tablespoon margarine or butter
3 cups thinly sliced onions
4 garlic cloves, minced
1/2 teaspoon salt
8 ounces farfalle
Salt for water
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup fresh chives, chopped
Bring broth to a boil in a large saucepan. Add sweet potatoes and cook 1 minute. Add peas and cook, covered, for 2 minutes. Add mushrooms and cook, covered, for 1 additional minute. Drain through a colander over a bowl, reserving liquid. Return liquid to saucepan and bring to a boil; cook for about 10 minutes or until liquid is reduced to 1/4 cup. Set aside.
Heat margarine in same pan over medium heat and cook onions and garlic until tender but not brown. Add vegetables, reserved liquid and salt. Bring to a boil and cook 1 minute longer, stirring constantly. Cook pasta in boiling salted water until al dente according to package directions. Drain. Add vegetable mixture to hot pasta along with parsley and chives, mixing well. Serve hot.
Note: You can also add 1/4 cup Parmesan cheese to the pasta if desired.