Entrée: United States – Creamy Farfalle with Garden Peas and Parmesan

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

8 oz / 225 g farfalle pasta
1 cup (150 g) garden peas (fresh or frozen)
2 tbsp (30 g) unsalted butter
3 / 4 cup (180 ml) heavy cream
1 / 2 cup (50 g) grated Parmesan cheese
Salt and freshly ground black pepper, to taste

Instructions

1. **Cook Pasta:** Bring a large pot of salted water to a boil. Add farfalle and cook according to package instructions until al dente. Add garden peas to the pot for the last 2-3 minutes of cooking. Drain the pasta and peas, reserving 1/4 cup of pasta water.
   
2. **Prepare Sauce:** In the same pot, melt the unsalted butter over medium heat. Add the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a bit of reserved pasta water to reach the desired consistency.

3. **Combine:** Add the cooked farfalle and garden peas to the sauce. Toss to coat the pasta evenly. Season with salt and freshly ground black pepper to taste.

4. **Serve:** Divide the creamy farfalle into bowls, and enjoy while hot.

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