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Recipe

Farfalle with Burst Cherry Tomatoes, Basil, and Peas

Servings: 4 to 6

I can wholeheartedly say this is my new favorite weeknight dish. I love that it is plant-forward and made with relatively few ingredients, most of which are pantry-friendly. It’s also a chance to use that bag of peas you’ve forgotten in your freezer, if you can’t track down fresh.

Ingredients

  • 2 Tbs. olive oil
  • 1 medium yellow onion, thinly sliced
  • 4 medium cloves garlic, thinly sliced
  • 2 pints cherry tomatoes, rinsed and cut in half if large
  • 1 14-oz. pkg. dried farfalle pasta
  • Kosher salt
  • 2  cups fresh sweet peas, or frozen, thawed
  • Thinly sliced fresh basil, for garnish
  • Finely grated Parmigiano-Reggiano, for garnish

Preparation

In a large Dutch oven, heat the oil over medium heat. Add the onion and garlic, and cook until translucent, about 3 minutes. Add the tomatoes, and cook until tomatoes are starting to burst, about 4 minutes.

Stir in the pasta and 1 tsp. salt. Add 8 cups water, and bring to a boil over high heat. Reduce the heat to medium-high, and cook, uncovered, stirring constantly, until the water is absorbed and the pasta is al dente, 20 to 25 minutes. Add the peas, stir to combine, and remove from the heat. Season to taste with salt.

Divide among pasta bowls. Garnish with the basil and Parmigiano, and serve immediately.

Reviews

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Reviews (1 review)

  • user-6877186 | 04/21/2021

    Are you saying that 14oz of pasta is going to absorb 8 cups of water? Don’t think so.

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