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Lemony Peasto Farfalle


Here’s the recipe for Lemony Peasto Farfalle, one of my favorite dishes for picnics and outdoor spring dining.


1 cup peasto (a pesto from peas, click here for recipe)
1/2 cup freshly grated Parmigiano Reggiano
The grated rind and juice of 1/2 a lemon
1 pound farfalle pasta
2 cups of frozen peas defrosted, or fresh sugar snap peas
1 cup thinly slices celery
1/2 cup crumbled feta cheese
A few basil leaves chopped
Salt and pepper

Bring a large pot of water to a boil for the pasta. Salt is so it tastes like the sea. Cook the pasta in the water until al dente, about 8-10 minutes. During the last 3 minutes throw in the peas. Drain, rinse in cold water and transfer to a large bowl. Add the peasto, parmesan, lemon juice and zest and toss. Taste for salt and pepper, add more lemon juice until you think it is perfect. Garnish with the basil.



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