Creamy farfalle with green peas & sun-dried tomatoes

Creamy farfalle with green peas & sun-dried tomatoes


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About this recipe: Peas add muscle-building protein to this easy pasta dish and B vitamins for energy production.

Lynn Lewis

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

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. 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.

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