Farfalle means butterflies. This pasta is one of my favorite spring dishes that combines the season’s flavors. Ramps, if available, may be used in place of the onions. Also, if available, fresh sautéed morel mushrooms in butter and a dash of olive oil can be added to the ingredients. Morel mushrooms are sometimes available in my local grocery store.
Ingredients
- 8 ounces of farfalle pasta
- 1 cup of fresh peas
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 or 3 garlic cloves, minced
- 1 bunch spring onions, scallions, or ramps cleaned and cut into 1-inch pieces
- 3/4-pound green beans, blanched
- ¼ cup dry white wine
- Red pepper flakes to taste
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh basil leaves, chopped
- 1 tablespoon fresh mint, chopped
- ¼ cup toasted walnuts
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon zest
- 8 to 10 fresh morel mushrooms (optional)
- ½ pound triple crème Brie*
- Salt and freshly ground black pepper
Preparation
Bring a large pot of salted water to a boil, and cook the pasta until al dente. Reserve ¼ cup cooking water. Drain and drizzle with a bit of olive oil to prevent sticking.
Blanch peas for 2-4 minutes in boiling water.
Heat oil in a large skillet over medium heat. Add the garlic and cook for 1 to 2 minutes. Add the onions and green beans and sauté for 3 or 4 minutes until the vegetables are soft. Add the wine, pepper flakes, and lemon juice and cook until the wine evaporates, roughly 2-3 minutes.
Heat a bowl large enough to hold the pasta. Add the cheese with reserved cooking water, then toss the pasta with vegetables, basil, mint, walnuts, parsley, lemon zest, and mushrooms (if used). Toss the mixture until well coated with the now-melted cheese.
Add salt and pepper to taste.
Transfer to warm serving bowls.
Serves four.
About this recipe
*BRIE CHEESE
Using triple crème Brie is a fast and simple way to create a cream sauce.
