Farfalle with Peas & Caciocavallo Recipe
Farfalle with Peas & Caciocavallo Recipe
Easy, cheesy and decadently tasty, this indulgent pasta recipe is perfect for mid-week dinners – and leftovers for lunch!
Servings
4
Prep time
Cook time
Recipe
V
Ingredients
- 500g farfalle
- Extra-virgin olive oil
- 1 onion, diced
- 2 cups frozen peas
- Salt & pepper, to taste
- 1 cup That’s Amore Caciocavallo, grated
- Zest 1 lemon
Method
- Bring a medium-sized saucepan of salted water to the boil then add the farfalle and cook until al dente, according to packet instructions.
- Meanwhile, add the olive oil to a large pan and sauté the onion until soft. Add the peas and cook for a couple of mins on medium heat.
- Season to taste and add a ladle of the pasta water. Cover with a lid, lower the heat and cook for 15 mins or until soft.
- Once pasta is cooked, drain and add to the pan.
- Stir in the caciocavallo and lemon zest and toss until pasta is coated.
- Remove from the heat and serve with additional grated cheese and black pepper.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
