In a small saucepan, bring the half and half to a simmer.
Turn off the heat but leave the saucepan on the burner. Meanwhile, cook the bow ties according to the package directions.
Drain them well and stir in the peas. Keep the pasta and peas warm while you make the sauce.
Melt the butter in a medium-size saucepan over medium heat. When it begins to bubble, lower the heat and whisk in the flour.
Whisking constantly, cook the butter and flour together for 3 to 5 minutes or until they have thickened.
Add the heated half and half and continue whisking until the mixture is smooth and reaches a full boil, about 5 minutes. Take the saucepan off the heat.
Sprinkle in the Swiss cheese. Pour the sauce over the bow ties and peas, toss with the Parmesan, and season to taste (add the nutmeg if you want).
Originally Submitted
11/16/2009
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