Name: Farfalle Verde
Yield: 4 servings
Ingredients: 9 ounces farfalle pasta; 3 ounces bacon slices halved; 1 tablespoon oil; 1 onion small, peeled and finely chopped; 1 leek sliced; 1 1/2 tablespoons all purpose flour; 1 cup heavy cream; 1 cube vegetable bouillon; 7 ounces frozen peas thawed; 2 ounces fresh flat leaf parsley little reserved for garnish, remainder finely chopped; 2 ounces Parmesan grated

Servings: 4 persons

9 ounces farfalle pasta
3 ounces bacon slices halved
1 tablespoon oil
1 onion small, peeled and finely chopped
1 leek sliced
1 1/2 tablespoons all purpose flour
1 cup heavy cream
1 cube vegetable bouillon
7 ounces frozen peas thawed
2 ounces fresh flat leaf parsley little reserved for garnish, remainder finely chopped
2 ounces Parmesan grated

1
Cook the pasta in boiling salted water according to package instructions. Drain and set aside. Heat a frying pan and fry the bacon until crispy. Remove from the pan and drain on paper towels.
2
Heat the oil in the bacon fat and saute the onion and leek until softened. Sprinkle with the flour and cook for 2 mins. Gradually pour in the cream and 1 1/4 cup of water, stirring. Stir in the stock cube and simmer for 3 mins. Add the peas and simmer for 5 mins.
3
Add the bacon and parsley and season with salt and black pepper. Add the pasta, toss well and warm through. Serve sprinkled with the Parmesan and garnished with the reserved parsley.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Farfalle Verde

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