Egg Noodles with Garlic Cream Sauce and Peas
with roasted broccoli
- Noodles, egg - 6 oz (sub fusili pasta)
- Garlic - 3 cloves , chopped
- Parsley - 1 Tbsp
- Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
- Peas, frozen or canned - 1 cup
- Butter - 3 Tbsp
- Flour - 3 Tbsp
- Stock, any type - 1 1/2 cups
- Heavy cream - 1/2 cup
- Lemon zest - 1/2 tsp
- Mustard, Dijon - 1 tsp
- Broccoli florets - 16 oz
- Garlic - 4 cloves , sliced
- Oil, olive - 1 Tbsp
- Paprika - 1 tsp
- Lemon juice - 2 tsp
Noodles - (Skip if noodles were made ahead for Monday.) Cook noodles according to package directions. (Can be done up to 4 days ahead)
Beans / Peas - Prep as directed. If using canned peas, drain and rinse. If using frozen peas, defrost in the microwave.
Heat oven to 400F / 204C.
Toss broccoli and garlic (portion for broccoli) in olive oil and paprika. Spread on a sheet pan. Season with some salt. Roast, shaking pan halfway through cooking, until broccoli is tender, 20 to 25 minutes.
While broccoli roasts, heat a large saute pan over medium heat. Add butter and swirl it in the pan until it melts. Add flour to melted butter and stir until no dry spots of flour remain. Add stock and garlic. Simmer until stock reduces by about half, 3 to 4 minutes. Add heavy cream, beans and peas and continue cooking until it forms a thick, creamy sauce. Remove from heat and stir in lemon zest and mustard. Season with some salt and pepper.
When broccoli is tender, toss with lemon juice.
Reheat noodles if made ahead.
Toss sauce with noodles and serve with parsley on top. Enjoy broccoli on the side.