Preparation:
FOR THE SAUCE:
1. Put the carrots in a blender with 1/2 of the evaporated milk and whiz, starting slowly and increasing the speed until the sauce is very smooth. Add the rest of the milk as you need it to keep the contents of the blender moving. When it is silky smooth, add the chicken stock, the pepper, salt, and spice mix and whiz until it's well mixed.
2. Start the pasta in a large kettle of boiling water. Cook for 11 to 12 minutes, drain, and keep warm.
3. Heat a saut‚ pan over medium high heat, pour in the lemon juice, and boil to reduce the amount of liquid by about half. When it is just bubbling over the bottom of the pan, drop the meat in to brown. Leave it to brown for 1 minute, then add the white parts of the onions. Don't stir until the lemon juice has disappeared, then add the peapods.
4. Deglaze the pan with the wine and continue cooking until the peapods are heated through and crisp- tender, about 3 or 4 minutes.
5. Pour the carrot sauce over the meat and vegetables and gently stir it in. Now add the drained pasta and stir again to mix. Cover and allow the dish to heat through for 3 to 5 minutes. When it's hot, toss in the green parts of the onions and mix through to give freshness to the dish.
TO SERVE 4 PEOPLE: Divide the pasta among 4 hot plates, dust with the Parmesan cheese, sprinkle with tomato strips and |
