Bowtie Pasta With Two Kinds of Peas

Young peas, a little shallot, onion, butter and vegetable broth make a sweet sauce for farfalle. Variations with the prepared sauce (without the pasta): Instead of serving right away, freeze it for up to 3 months; make a dip by adding sour cream or softened cream cheese; or puree with pine nuts, olive oil and Parmesan cheese to create a pesto. 

10 ounces dried farfalle pasta (bowtie or butterfly shaped noodles)
diced bacon, pancetta or prosciutto (optional)
4 medium shallots, minced
1/2 medium yellow onion, diced small
2 tablespoons sweet (salted) butter (reduce amount if using meat)
2 cups vegetable broth
20 ounces frozen (or fresh) baby or petite peas (about 4 cups)
1 bunch flat-leaf parsley, coarsely chopped
2 stems basil, coarsely chopped
6 ounces sugar snap peas (stringed and stemmed)
Salt
Freshly ground black pepper

Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions. Drain, reserving about a cup of the pasta cooking water.

In a large  pan, saute the bacon, pancetta or prosciutto  over medium heat until slightly browned. Add the butter, shallot and onion; cook until they are just soft — don’t allow them to brown.

Add the vegetable broth and increase the heat to medium-high; bring to a boil. Boil for 5 minutes, then add the frozen petite peas and boil for another 5 minutes. Add the parsley and basil, season with salt and pepper to taste.

Bring a small saucepan of unsalted water to a boil over medium-high heat, add the sugar snap peas to the water and cook for 3 minutes, then drain and cut them on the diagonal into 2 or 3 pieces each.

Pour the petite peassugar snap peas, shallots & onions into the large pot, then add the cooked pasta. Heat for 1 or 2 minutes over medium-low heat, tossing to combine. Add enough of the reserved pasta cooking water to create a creamy sauce. Taste and adjust seasoning as needed. Divide among individual shallow bowls; serve hot with warm foccacia bread. 4 servings.

Butterfly Pasta With Baby Peas

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