Farfalle with Artichokes, Mushrooms, and Peas Recipe

Name: Farfalle with Artichokes, Mushrooms, and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box Farfalle Pasta (14 Oz); 1 Tablespoon Extra Virgin Olive Oil; 1 cup Sliced Mushrooms; 1/2 whole Chopped Yellow Onion; 2 cloves Garlic, Minced; 1 can (14 Oz. Size) Artichoke Hearts, Drained And Roughly Chopped; 1/2 cups Frozen Peas; 1/4 cups Pesto; 1/4 cups Cream; 1/4 cups Grated Parmesan

Servings: persons

1 box Farfalle Pasta (14 Oz)
1 Tablespoon Extra Virgin Olive Oil
1 cup Sliced Mushrooms
1/2 whole Chopped Yellow Onion
2 cloves Garlic, Minced
1 can (14 Oz. Size) Artichoke Hearts, Drained And Roughly Chopped
1/2 cups Frozen Peas
1/4 cups Pesto
1/4 cups Cream
1/4 cups Grated Parmesan

1
Cook the pasta according to package instructions then drain and set aside.
2
Saute the mushrooms and onions in the olive oil over medium heat until onions are translucent (about 5 minutes or so).
3
Then add the garlic, artichokes, and peas and cook for another 2 to 3 minutes.
4
Next, add the pesto and cream to the pan.
5
Then add the cooked pasta and combine until everything is heated through and thickened a bit.
6
Sprinkle a bit of parmesan on top and enjoy.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 box Farfalle Pasta (14 Oz), 1 Tablespoon Extra Virgin Olive Oil, 1 cup Sliced Mushrooms, 1/2 whole Chopped Yellow Onion, and more.

Yes, Farfalle with Artichokes, Mushrooms, and Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farfalle with Artichokes, Mushrooms, and Peas

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