Farfelle con Piselli

I love pasta.  It’s probably one of my favorite things to eat.  Although pasta is great, being at school without containers full of my Mom’s sauce, has forced me to get a bit more creative with my favorite dish.  This dish, Farfalle con Piselli (peas!) was different enough from what I typically make that I decided to try it.

The Recipe:

1 pound farfalle pasta

1Tablespoon extra virgin olive oil

1 medium onion, chopped

1 garlic clove, finely chopped

1 cup cooked fresh or thawed frozen peas

1/3 cup light cream

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley

                    

    1. Bring a large pot of lightly salted water to a boil over high heat.  Add the farfelle and cook according to the package directions until just tender.  Time the pasta so it is done at about the same time as the sauce.

    2.  Meanwhile, heat the oil in a medium skillet over medium heat.  Add the onion and garlic and cook, stirring occasionally, until tender but not browned, about 5 minutes.  Add the peas, cream, salt, and pepper and bring to a boil.  Remove from the heat and cover to keep warm. 

    3. Drain the pasta well.  Return the pasta to the pot.  Add the sauce and toss well.  Sprinkle with the parsley and serve hot.

This recipe itself was really easy to make, but because of my limited ingredients, and only wanting to make it for myself and have no leftovers.  I improvised a little bit, but I was surprised that I was able to make it taste good.

The sauce was not as creamy as was pictured in the recipe, but it still tasted great, and it was probably better that it wasn’t super creamy, since it made the pasta taste more light.  Overall, this turned out to be a great meal that was yummy, and super easy to make.

 *This blog post was taken from a previous blog that I attempted titled “Shenanigans in the Kitchen.”  All content is my own original work and is owned by me.  To see the original blog posting, go to http://shenanigansinthekitchen.blogspot.com/