FUSILLI WITH SUGAR SNAP PEAS AND CARROTS

FUSILLI WITH SUGAR SNAP PEAS AND CARROTS image

Yield 9 servings

Number Of Ingredients 17

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1 lb sugar peas, ends trimmed
1 lbs carrots, peeled thinly sliced on diagonal
24 oz fusilli
2 cups sweep & spicy sauce
1 cups chopped cilantro
Sauce
2 1/4 cups unsweetened coconut milk
1 3/4 cups dry white wine
1 1/4 cups orange juice
3/4 cup soy sauce
3/4 cup honey
3/4 cup chopped mint
3/4 cup finely chopped green onions
1/2 cup plus 1 tbsp sesame oil
1/2 cup plus 1 tbsp chopped ginger
1/2 cup chili garlic sauce
1/4 cup chopped garlic

Steps:

Combine all sauce ingredients in a heavy large pot. Bring to a boil over medium high heat. Reduce heat to medium low and simmer until sauce thickens and is reduced to 3 cups, stirring occasionaly, about 2 hours. Season with salt and pepper. Cool and keep chilled. Bring large pot of water to boil. Add peas; cook until just crisp tender, about 3 minutes. Remove peas, cool and drain. Add carrots to pot and oook until crisp tender, about 3 minutes. Remove and drain. Cook pasta in same bot until tender but firm. Rinse with cold water. Chill pasta and vegatables. Toss with sauce before serving.