Posted by: Cooking Thyme | December 19, 2010

Farfalle with Peas and Sage

Farfalle with Peas and Sage

This is an easy quick pasta carbonara, that won’t take much time to prepare.

Serves 4

– 400g farfalle
– 3 Tbsp olive oil
– 1 garlic clove, finely chopped
– 300ml double cream
– 150g peas, fresh or frozen
– freshly grated parmesan
– small handful of either sage or parsley

Bring a pot of salted water to the boil, add pasta and cook according to the packets instructions until the pasta is al dente

Heat the oil in another pan, add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly. Tip in the peas, bring back to a simmer and cook for another 3-4 minutes, stir the grated parmesan into the sauce, then taste and adjust the seasoning.

When the pasta is ready, drain it in a colander and immediately tip into the sauce, add the herbs, then toss the pasta until well coated with the creamy sauce.

Sprinkle over a little more parmesan and serve straight away.

Farfalle with Peas and Sage

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