Spring Pea Farfalle Pasta
Serves
4
Total Time
30mins
Calories
674
This is my new favorite spring dinner! It is so tasty, surprisingly so with the odd mix of herbs, but it is fresh and quick to make. Enjoy it!
- Fresh chives25 gchopped
- Frozen peas245 gdefrosted
- Garlic clove2minced
- Lemon1zest of, juice of
- Farfalle260 g
- Water1.2 L
- Salt3 tablespoons
- Dill½ handful
- Fresh tarragon½ handful
- Mint leaves½ handful
- Black pepper1 tablespoon
- Plain yogurt60 g
- Olive oil1 tablespoon
- Parmesan cheese40 g
- Olive oil120 ml
- Parmesan cheeseas needed
Ingredients
- 1. In a large, microwave safe bowl, place pasta and water, with salt
- 2. Stir, and microwave at 1000 W (High) for 20 minutes (check at 15) or until pasta is al dente. Add more water if necessary
- 3. While pasta cooks, prep the ½ cup of chopped herb leaves and chopped chives
- 4. Place prepared herbs in food processor with peas, pepper, yogurt, olive oil, minced garlic cloves, parmesan cheese and lemon juice. Pulse until rough chopped, do not blend smooth.
- 5. When pasta is finished, at ¼ cup hot salty water to the mixture in the food processor and stir with a spoon
- 6. Drain pasta in a colander and mix with a tablespoon of olive oil
- 7. Return to bowl, add in the herb and pea mixture from the food processor bowl. Stir everything until combined
- 8. To serve, garnish with grated parmesan and lemon zest
Method
Make this recipe in the Fresco Recipes App
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