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Main ingredients
Recipe type
- Dinner (1747)
- Halal (2126)
- Vegetarian (695)
Cuisine
- Italian (442)
Creamy farfalle with green peas & sun-dried tomatoes
Recipe by:
Lynn Lewis
Peas add muscle-building protein to this easy pasta dish and B vitamins for energy production.
Ready in 30 mins
Ingredients
Serves: 4
- 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
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Preparation method
Prep: 15 mins | Cook: 15 mins1.
Cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions.
2.
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.
3.
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.
4.
Drain pasta, reserving ½ cup (125 ml) of the cooking water. Toss pasta with vegetable mixture and reserved water. Sprinkle with the remaining Parmesan.
Provided by: Allrecipes
Last updated:
23 Dec 2010
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