Sugar Snap Pea & Parmesan Farfalle Pasta
This is a go-to recipe in my house! I have been making this dish since the 90’s and it always brings a smile to my face knowing it is one of my kid’s favorite dishes.
My Sugar Snap Pea and Parmesan Farfalle (a.k.a. Bowtie) Pasta is the perfect combination of simplicity and elegance. A weeknight dinner staple that is equally suited as a side at an elegant dinner party.
Make this, you won’t be disappointed. It really is a winning combination of ease and grace.
What you’ll need:
24 oz sugar snap peas (approximately)
1 pound Farfalle (bow-tie pasta), I prefer De Cecco
3 or 4 Tbsp. extra virgin olive oil*
½ pound Parmesan Reggiano
* You’re going to want to use a good quality olive oil here. There are so few ingredients that it really stands out. This California Olive Oil is my go-to.)
Here’s How:
Ok let’s get started! Put a large pot of water on to boil with the lid on. While you’re waiting for your water to boil, start trimming your sugar snap peas. Here’s how you do it:
With your paring knife (this one is my favorite) in one hand and the sugar snap in the other (inside curve of the pod facing you). Cut off the top of the pea and pull out the string that runs along the length of the pod. Some grocery stores have already trimmed the string but I always double check each sugar snap pea again. Repeat on all your peas and put them in a bowl.
Once your water is boiling you need to salt it. I can not stress this point enough! The biggest mistake most home cooks make is they under salt their pasta water. Italians say your pasta water should be as salty as the Mediterranean Sea! Ahhhhhhh…..
You should use about 3 tablespoons of Kosher Salt to 6 cups water. Yes, I know, I know, it sounds like a lot but it’s so important because this is the first time you are adding flavor to your pasta. And since this dish doesn’t have a sauce, you definitely need to make sure you flavor the pasta itself. So just do it! I promise, you’ll thank me later.
After you salt your water drop the sugar snap peas into the pot of boiling, salted water for 2 minutes. With a mesh sieve scoop out the sugar snap peas and place them back in the same small bowl and set aside. (Do not drain the pasta water)
Next, drop your pasta into the same large pot of boiling salted water. Cook according to package instructions.
While you are waiting for your pasta to cook grab your block of Parmesan cheese and use a vegetable peeler to create thin slices of cheese. Put it in a small bowl and set it aside.
Cobi Quick Tip: This is my all-time favorite peeler, I seriously won’t be without it! I always buy the 3-pack because you can never have enough.
Once your pasta is finished cooking. Drain it and put it in a large serving bowl. Pour 3 tablespoons of olive oil on top of the pasta. Toss to coat. (I do this using two large spoons). Give it a taste and if you feel like it could use another tablespoon of olive oil, add it now (sometimes it does!)
Ok this is the only tricky part. I have had friends make this dish of mine and then they call me upset because they ended up with a large clump of cheese at the bottom of the bowl. I am going to teach you my trick: You have to add the cheese a little at a time.
Get a handful of the cheese and crumble it between the palms of your hands rubbing them back and forth over the pasta. Now mix the cheese into the pasta with the spoons. Repeat this step again and again until all the cheese is gone (I find it usually takes about 3 times). Don't forget to mix the cheese into the pasta each time. If you use this method it will turn out perfectly every time!
Next, drop your sugar snap peas on top and fold them into the pasta.
Lastly, season with salt and pepper and enjoy!
I am so happy to share this long time favorite recipe with you. It just always seems to hit the spot! I hope your family loves it as much as mine.
Tell me about your experience in the comments below!
All my love, Cobi
*This article contains Amazon links to products I use and love! As an Amazon Affiliate, these links mean if you purchase through me I receive a small commission. Thank you for your kind support.
