My Mom is so cute. The other day she asked me what farfalle was. And she pronounced it like it was the strangest, most foreign word she’d ever seen. Like, what is this mystery food on the menu? As soon as I told her it’s “bow-tie” pasta, a look of delighted recognition swept across her face. “Oh, I like that!” She said with excitement. But ultimately she didn’t order the dish.
Thus, I dedicate this post and this recipe to my adorable mother. She’s a wee little woman, standing 5’1” short and petite. She is also the slowest eater in the world who somehow manages to clean every last morsel off her plate. It’s amazing to watch. The seconds tick away and she’s still eating. I, on the other hand, am more like my father who uses a fork like a shovel. (Hey, it works.) And my sister is and always has been a super picky eater. So you can imagine how much fun family dinnertime was. Or not. My mother also pronounces puree phonetically. She’s a hoot.
Ingredients: (makes 4 servings)
1 14oz box of farfalle (bow tie) pasta
1 Tablespoon extra virgin olive oil
1 cup mushrooms (chopped)
1/2 yellow onion (chopped)
2 cloves garlic (minced)
1 14 oz can artichoke hearts (drained and rough chopped)
1/4 cup pesto
1/2 cup peas (I used frozen but you could use fresh)
1/4 cup heavy cream (or buttermilk or milk-whatever you have on hand)
1/4 cup grated parmesan cheese
1/2 lemon (juice and zest)
Directions: Cook the pasta, drain and set aside. Sautee the mushrooms and onions in the olive oil over medium heat until onions are translucent (about 5 min or so). Then add the garlic, artichokes, and peas and cook for another 2 to 3 minutes.
Don’t you just love the look of these artichoke hearts? They remind me of little bouquets of flowers.
Next, add the pesto and cream to the pan.
Add the cooked pasta, lemon juice/zest, and combine.
Love the bright green colors in this dish!
Add a bit of parmesan and enjoy.
Love you, mom!
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