Farfalle is a type of pasta of referred to as bow-tie pasta or butterfly pasta. It’s name is derived from the Italian word farfalle, translated as “butterfly.” Farfalle can be traced back to Northern Italy, originating in the 16th century. I like farfalle because it is sturdy enough to stand up to vegetables, yet delicate enough to still look pretty. Try showcasing it in this dish.
Coarse salt and ground pepper
1 pound asparagus, ends trimmed and cut into 2-inch lengths
1 pound sugar snap peas, strings removed
1 pound bow-tie pasta (farfalle)
4 Tbsp. butter
2 cloves garlic, minced
1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
1/2 cup chopped fresh mint, parsley, or basil
1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired
- In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds.
- With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
Return water to a boil; add pasta and cook until al dente, according to package instructions.
Drain, reserving 1 cup pasta water; set pasta aside in colander.
In pasta pot, melt 2 tablespoons butter over medium heat.
Add asparagus, snap peas, and garlic; season with salt and pepper.
Cook, tossing, until vegetables are crisp-tender, about 2 minutes.
Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water.
Toss to combine; season with salt and pepper.
Serve topped with additional cheese, if desired.
Food Mingle Blog Alternatives and Substitutions:
- This dish tasted great, but could use a bit more color for eye appeal. Perhaps the addition of strips of peppers (reg, green, yellow, orange) would help. If peppers aren’t your thing, consider adding sun-dried tomatoes or yellow squash to amp up the colors and the vegetable content.
Yield: 6 servings
Source: http://www.marthastewart.com, from their reader Allison Stockman in London