Farfalle with Cream, Mushrooms, and Peas

Here is an Italian variation of the farfalle pasta with cream, mushrooms, and peas:

Ingredients

  • 350g of farfalle pasta
  • 200g of peas (fresh or frozen)
  • 300g of mushrooms (fresh champignons or porcini)
  • 200ml of cooking cream
  • 1 clove of garlic
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Grated Parmesan cheese to taste (optional)
  • Chopped parsley (optional for garnish)

Preparation

  1. Start by bringing a pot of salted water to a boil for cooking the pasta. Once boiling, add the farfalle and cook according to the package instructions to achieve the desired doneness.
  2. Meanwhile, in a large pan, heat a drizzle of extra virgin olive oil and add the peeled garlic. Let it brown for a minute to flavor the oil.
  3. Add the mushrooms, previously cleaned and sliced. Cook until they are golden brown.
  4. Add the peas to the pan with the mushrooms, and cook for a few minutes, until they are tender.
  5. Add the cooking cream to the mushrooms and peas, adjust the salt and pepper, and let simmer over medium-low heat for a few minutes until the cream slightly thickens.
  6. When the pasta is ready, drain it and transfer it to the pan with the mushroom and pea sauce, mixing well to combine the ingredients.
  7. Serve the well-dressed farfalle with a sprinkle of grated Parmesan cheese and, if you wish, some fresh chopped parsley for a touch of color and freshness.

Enjoy your meal!

Curiosities

In Italy, pasta combined with cream and mushrooms is very popular, especially in the variations that include the addition of truffle, which enhances the flavor. Peas are also frequently used as an ingredient to give a touch of sweetness and freshness to the dish.

Farfalle with Cream, Mushrooms, and Peas