May 22, 2022

Creamy Springtime Farfalle Alfredo

Creamy Springtime Farfalle Alfredo is one of our favorite spring dinners. I start this dish by making a creamy alfredo sauce, filled with asparagus, mushrooms, and peas. Then, I top the pasta with garlicky tomatoes. Of course, I put lots of cream and Parmesan in this dish. We like this dish for several reasons. First of all, I like that this whole dish can be made in advance. I store the tomato topping in a separate container. Then, I reheat the pasta and the topping in the microwave. Secondly, I like that I can make this whole dish in about twenty minutes. And, lastly, we all love the rich and creamy Alfredo and springtime flavors in this dish.

The Equipment I Used

A Large Pot- I like to boil my pasta in a large pot.
A Large Skillet- Use a large skillet to make the Alfredo sauce. Then, you’ll have lots of space to toss all the ingredients together.

The Ingredients Needed for Creamy Springtime Farfalle Alfredo

Farfalle- I always use Barilla farfalle. Of course, you can use any pasta shape that you like.
Garlic- I like to buy the peeled cloves and store them in my freezer.
Mushrooms- You can use white mushrooms like I did, or you could use shitake mushrooms.
Asparagus- If you want your asparagus to remain green after cooking, place the cooked asparagus in a bowl of ice water until they’re cool.
Peas- I use frozen peas, and cook them in my microwave.
Heavy Cream- Be sure to use heavy cream, not light cream or half and half.

How I Made my Pasta

First, I cook my pasta.
Next, I make the sauce, and stir in the springtime vegetables.
Finally, I make the tomato topping and serve the dish.

If you like Alfredo sauce, you need to try my Creamy Springtime Farfalle Alfredo.

Creamy Springtime Farfalle Alfredo

Bowtie pasta tossed with creamy Alfredo sauce and spring vegetables.

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine Italian

Servings

Calories 420 kcal

Ingredients

12 ounces farfalle (bowtie pasta)
3 tbsp. kosher salt
1 bunch of asparagus, cut in three inch pieces
3 tbsp. unsalted butter
2 tbsp. extra virgin olive oil
8 ounces sliced mushrooms
2 tbsp. garlic, minced
1 cup heavy cream
1 cup cooked peas
1 cup Parmesan cheese, grated
¼ cup basil leaves

For the Tomato Topping:

1 tbsp. extra virgin olive oil
2 tbsp. minced garlic
2 cups halved cherry tomatoes

Instructions

Begin by making the farfalle: Bring a large pot with 6 quarts of water to a boil, add the salt and the pasta. Cook the farfalle until it's just al dente. The time for this should be on the box of pasta. Drain well.
While the pasta cooks, bring a three- quart saucepan with one inch of water to a boil. Add the asparagus and cover with a lid. Simmer for 3 minutes. Drain well.
Also, while the farfalle cooks, make the Alfredo sauce: In a large skillet, melt the butter and olive oil on low heat. Add the mushrooms and garlic and cook until the mushrooms start to brown, about five minutes. Add the cream and bring it to a simmer. Remove the pan from the heat. Stir in the peas, parmesan, pasta, and asparagus. Top this mixture with the Tomato Topping and the basil leaves.