Farfalle with Peas, Parsley, and Parmesan

Today in this recipe, I’ll show you how to prepare Farfalle with Peas, Parsley, and Parmesan or you can say that you will know the great recipe to make Farfalle with Peas, Parsley, and Parmesan, today. So, without wasting time let’s start:

Ingredients To Make Farfalle with Peas, Parsley, and Parmesan

To make the Farfalle with Peas, Parsley, and Parmesan, the ingredients which are required to make this recipe are the following which are shown below:

• Farfalle pasta, 16 oz.
• 1 cup fresh parsley leaves, packed
• 1/2 cup toasted pecans
• 2 cups frozen peas (10-ounce pack)
• 1/4 teaspoon red pepper flakes, crushed
• 1 tablespoon freshly squeezed lemon juice
• 5 garlic cloves, peeled and crushed
• Extra-virgin olive oil, 1/2 cup
• coarse salt and freshly ground pepper
• 3/4 cup grated Parmesan cheese, plus extra for serving

Instructions To Make Farfalle with Peas, Parsley, and Parmesan

To make the Farfalle with Peas, Parsley, and Parmesan, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Farfalle with Peas, Parsley, and Parmesan and the instructions are the following which are shown below:

1. 1 cup peas, cooked according to package directions. Cooked peas, parsley, walnuts, Parmesan, garlic, plus 1 tablespoon water in a food processor. Pulse the ingredients until a paste forms. While the machine is operating, carefully drizzle in the oil and process until combined; season with salt and pepper.
2. Cook pasta according to package directions in a big pot of boiling salted water, adding 1 cup peas 30 seconds before the end of cooking. 1 cup pasta water should be set aside; drain pasta and peas. Return the pasta and peas to the saucepan; stir with 3/4 cup pesto (save the rest for future use), adding enough pasta water to make a sauce that covers the pasta. Serve the spaghetti with more Parmesan.

Conclusion (Farfalle with Peas, Parsley, and Parmesan)

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