Farfalle with Artichokes, Mushrooms, and Peas

April 15, 2011

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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.

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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.

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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)

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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.

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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.

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Add the cooked pasta, lemon juice/zest, and combine.

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Love the bright green colors in this dish!

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Add a bit of parmesan and enjoy.

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Love you, mom!

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Other posts you may enjoy:

  1. Balsamic Steamed Mushrooms
  2. Mushy Peas
  3. Pasta with Spinach Love

{ 22 comments… read them below or add one }

Lacey April 23, 2011 at 9:30 am

I tried this recipe last night for Friday night dinner with my boyfriend, and we both loved it!! So delicious.

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Jen @ Keepitsimplefoods April 23, 2011 at 10:11 am

Wonderful! Thanks for letting me know!

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Georgia @ The Comfort of Cooking April 18, 2011 at 12:43 pm

Jen, your pesto looks delicious and SO colorful, as does this pasta dish. I’m so glad to have found your blog and look forward to exploring your recipes! Thanks for sharing.

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Jen @ Keepitsimplefoods April 18, 2011 at 1:26 pm

Thank you, Georgia! That makes my day!

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marla April 17, 2011 at 8:21 am

LOVE how simple, green and fabulous this pasta is!

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Jen @ Keepitsimplefoods April 17, 2011 at 11:11 am

Thank you, Marla!

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Haleigh April 16, 2011 at 10:53 am

This pasta is the epitome of spring. I adore all of the bright colors, and of course, it looks delicious!

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Jen @ Keepitsimplefoods April 16, 2011 at 11:36 am

Thanks, Haleigh! I just love bright, colorful, cheerful food!

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Aparna E. April 16, 2011 at 12:14 am

This is going to sound totally random, but I love your forks. Also, this dish looks absolutely beautiful and perfect for spring! I can’t wait to try it.

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Jen @ Keepitsimplefoods April 16, 2011 at 8:43 am

Thanks, Aparna! They are salad forks. I think from Crate and Barrel? My former roommate left them behind so I’m not sure…

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Kristen @ Pixelated Crumb April 15, 2011 at 7:21 pm

This combines some of my favorite ingredients and looks perfect for spring. Can’t wait to try it!

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Jen @ Keepitsimplefoods April 16, 2011 at 8:44 am

Thanks! Hope you like it!

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Clara April 15, 2011 at 6:36 pm

This looks and also sounds delicious, still I would love to try them without the peas..do you think it would work? :)

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Jen @ Keepitsimplefoods April 16, 2011 at 11:37 am

Sure!

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lisa@smartfoodandfit.com April 15, 2011 at 11:11 am

I love pureed green peas with Parm cheese, I found a similar pea puree recipe on the internet and recreated it last month, but I like how you added artichokes with the farfalle pasta and the peas! Another creative yet healthy recipe! :) .
Your mom sounds cute, my mom still can’t pronounce “sandwich”…..she says “sangwich”! LOL

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Jen @ Keepitsimplefoods April 15, 2011 at 1:12 pm

Love it!

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Cassie April 15, 2011 at 10:20 am

This pasta looks so simple and delicious! I always crave green foods when it’s spring.

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brandi April 15, 2011 at 9:14 am

that’s so funny :) my mom can’t say quinoa for the life of her! it’s so funny, every time.

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Jen @ Keepitsimplefoods April 15, 2011 at 10:21 am

LOL! That is a tough one!

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Homer April 15, 2011 at 8:48 am

Bowtie pasta has an alias? Who knew! That’s why I LOVE KISF.com, I learn something new every time I visit.

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Dorothy at Belle of the Kitchen April 15, 2011 at 8:27 am

This looks divine, perfect for spring! Thanks for sharing.

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Jen @ Keepitsimplefoods April 15, 2011 at 8:47 am

My pleasure!

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