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This is a great summer dish that can also be served cold.

7 oz (200 g) farfalle
1/2 cup (125 mL) snowpeas
1 medium shallot, minced
4 Tbsp (60 mL) butter
1/2 cup (125 mL) freshly squeezed orange juice
1 cup (250 mL) cream
Freshly ground pepper
Orange segments from one orange, all rind and pith removed
10 cumquats, halved but not peeled
1 tsp (5 mL) fresh thyme leaves or rosemary for garnish

Cook pasta in a large pot of boiling salted water; set aside.

Cook the snowpeas in one quart (one liter) of boiling water for two minutes. Drain and rinse immediately with ice cold water.

Gently sauté the shallot in one tablespoon butter. Add the orange juice, cream and cumquats and cook on high for two to three minutes. Add the rest of the butter to the sauce and season with pepper. Finally, add the pasta, snow peas and orange segments and mix thoroughly.

Garnish with fresh thyme and serve. Serves two.

Source: alive #208, February 2000