About this recipe:Peas add muscle-building protein to this easy pasta dish and B vitamins for energy production.
250 g farfalle (bow-tie pasta)
1 tablespoon (15ml) olive oil
1 tablespoon butter or margarine
1 cup finely chopped onion
3 cloves garlic, crushed
½ teaspoon dried oregano
¼ teaspoon dried marjoram
1½ tablespoons plain flour
1 cup (250 ml) salt-reduced chicken or vegetable stock
1 cup (150 g) fresh or frozen baby green peas
⅔ cup (65 g) sun-dried tomato halves, thinly sliced
⅓ cup (30 g) grated Parmesan cheese
Prep:15min › Cook:15min › Ready in:30min
Cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions.
Heat the oil and butter in a large non-stick frying pan over medium heat. Add onion, garlic, oregano and marjoram. Sauté until the onion is softened, about 5 minutes. Stir in flour until thoroughly combined. Whisk in the stock.
Heat, stirring, until thickened, 2 to 3 minutes. Stir in peas and sun-dried tomato. Cook just until peas are tender, about 5 minutes. Remove from heat. Stir in 3 tbsp Parmesan.
Drain pasta, reserving ½ cup (125 ml) of the cooking water. Toss pasta with vegetable mixture and reserved water. Sprinkle with the remaining Parmesan.