Farfalle Con Piselli

Buongiorno! Tonight I am going to be making Farfalle Con Piselli. This recipe is from the book I mentioned in the previous post, Skinny Italian. If you made the Tagliatelle, you should have almost everything you need to make this dish. You may need to get a few extra items from the grocery store.

1 pound farfalle pasta (the pasta that looks like butterflys)

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

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley

Directions:

1. 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 its done at about the same time as the sauce.

2. 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.

3. Drain the pasta well. Return the pasta to the pot. Add the sauce and toss well. Sprinkle w/ parsley and serve hot.

What we thought:

This was SO easy to make, which was a great thing. I am not sure what to think about this dish though. I was light, as in comparison to the heavy foods I've experienced in America. Maybe my tastebuds need to learn what real and "healthy" italian is? Anyways, Jimmy rated this a 7 and I rate this a 6. I had to add cheese on top to add more flavor.