Farfalle with Spring Peas copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe

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3 votes | 3537 views


Cost per recipe $2.85 view details
  • 1 lb farfalle pasta
  • 1 cup baby peas (if not in season use frozen)
  • 1/2 cup cream
  • 2 tblsps Parmigiana Reggiano grated
  • 2 small scallions peeled and chopped
  • 1 cup vegetable broth
  • 1 1/2 tblsps of extra virgin olive oil
  • optional-2 ounces cooked prosiutto cut into cubes


  1. Place oil in saute pan and heat
  2. Place in chopped scallions, saute for 1 minute.
  3. Add in peas and broth, set aside 1 tblsp broth for later.
  4. When peas are tender but still firm, add in (optional prosciutto) and cream.
  5. Add in salt to taste.
  6. Let simmer over low heat, for 5 minutes.Set aside.
  7. Boil pasta and cook till al dente,
  8. When finished add into cream sauce with 1 tblsp broth, toss gently to coat with sauce.
  9. Complete dish with grated Parmigiana cheese and the dish is ready to be served.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 439g
Calories 472  
Calories from Fat 385 82%
Total Fat 43.66g 55%
Saturated Fat 17.26g 69%
Trans Fat 0.0g  
Cholesterol 79mg 26%
Sodium 993mg 41%
Potassium 308mg 9%
Total Carbs 16.07g 4%
Dietary Fiber 3.1g 10%
Sugars 5.51g 4%
Protein 6.4g 10%
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  • ormaistanco35
    March 7, 2011
    Mi dispiace ma oltre al francese, all'italiano e a un po' di spagnolo non vado.

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