About this recipe:This farfalle pasta dish is simple and quick to prepare. It is great for adults and especially for children who don't like to eat vegetables.
400g peas (frozen or tinned)
1 large shallot, thinly sliced
1 tablespoon extra virgin olive oil
1 small carrot, in little pieces
120ml white wine
1 small tub of Philadelphia® cheese
salt and pepper to taste
450g farfalle pasta
grated Parmesan cheese, to serve
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Method Prep:10min › Cook:20min › Ready in:30min
In a saucepan, cook the peas with the sliced shallot and oil. Add the chopped carrot, pour in the white wine and season with salt and pepper to taste. Let the mixture simmer so that the alcohol evaporates. When everything is cooked, whisk in the Philadelphia® cheese.
Boil the farfalle pasta in salted water till al dente. Drain and mix it with the creamy pea sauce. Place the pasta on individual plates and add the grated fresh Parmesan cheese. If the pasta sauce is too dry, add a spoonful of pasta water.
This was okay but for us pretty bland. You can see from my photo that I added some crispy prosciutto but this did not help too much. If I make this again I will really amp up the spices.. Thanks for posting the recipe - 12 Sep 2012