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Receta Farfalle with Spring Peas copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
by maria liberati

Farfalle with Spring Peas copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Calificación: 4.3/5
Avg. 4.3/5 3 votos
  Italia Italian
  Raciónes: 1

Ingredientes

  • 1 lb farfalle pasta
  • 1 cup baby peas (if not in season use frozen)
  • 1/2 cup cream
  • 2 tblsps Parmigiana Reggiano grated
  • 2 small scallions peeled and chopped
  • 1 cup vegetable broth
  • 1 1/2 tblsps of extra virgin olive oil
  • optional-2 ounces cooked prosiutto cut into cubes

Direcciones

  1. Place oil in saute pan and heat
  2. Place in chopped scallions, saute for 1 minute.
  3. Add in peas and broth, set aside 1 tblsp broth for later.
  4. When peas are tender but still firm, add in (optional prosciutto) and cream.
  5. Add in salt to taste.
  6. Let simmer over low heat, for 5 minutes.Set aside.
  7. Boil pasta and cook till al dente,
  8. When finished add into cream sauce with 1 tblsp broth, toss gently to coat with sauce.
  9. Complete dish with grated Parmigiana cheese and the dish is ready to be served.