FUSILLI WITH CARROTS & PEAS

3/4 cup fresh bread crumbs
2 tbps. olive oil
l/2 cup finely chopped shallot
l cup cooked fresh or thawed frozen peas
3/4 cup chicken broth
l-l/4 cups coarsely grated carrots
l/4 cup heavy cream
l/2 lb. fusilli or fettuccine
In a skillet cook the bread crumbs in l tbps. oil over mod. heat,
stirring, until they are golden and crisp and transfer them to a
small bowl. In the skillet cook the shallot in remaining l tbps.
oil over mo.-low heat, stirring, until softened, add the peas and
the broth & simmer the mixture, stirring, for 3 mins. Stir in the
carrots, simmer mixture stirring for 2 mins. or until carrots are
just tender, and stir in the cream & s&p to taste. Simmer the mix-
ture until the liquid is reduced by about l/4th, remove the sauce
from the heat & keep it warm. In a kettle of boiling salted water
cook the fusilli until it is al dente, drain well & toss with the
sauce, half of the brtead crumbs. Divide the pasta between 2 soup
bowls and top it with the remaining bread crumbs.
(Add more chicken stock at end – it is too dry, but good)
Serves 2 very generously.