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.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
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
Show original ingredient measurements
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
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
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 (60 ml) 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. ---
Show original 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. ---
Per serving | Servings: 4
Generated: 2026-11-05T19:33:15+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.