FARFALLE CON PISELLI
- 1 pound farfalle pasta
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 garlic clove, finely chopped
- 1 cup cooked fresh or thawed frozen peas
- 1/3 cup light cream
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions:
Kids love this dish because it’s so pretty: butterflies (farfalle) and peas (piselli) in a creamy sauce. Yes, we are using cream here, but it’s less than one tablespoon per serving, so you get a lot of flavor for a minimal amount of fat and calories.
- Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle and cook according to the package directions until just tender. Time the pasta so it is done at about the same time as the sauce.
- Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add the peas, cream, salt, and pepper and bring to a boil. Remove from the heat and cover to keep warm.
- Drain the pasta well. Return the pasta to the pot. Add the sauce and toss well. Sprinkle with the parsley and serve hot.