Creamy Springtime Farfalle Alfredo
Bowtie pasta tossed with creamy Alfredo sauce and spring vegetables.
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.
Nutrition
Calories: 420kcal
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