bowtie pasta recipe help

Ninip said:

Hi everyone
I am looking for a recipe that we had at an Italian dinner & dance
party we went to.

It had bowtie(butterfly shape) pasta and peas in a white sauce. It
was yummy and would like to make it at home.
I can't remember if it had anything else in it. But for sure there
was no tomatoes.

Can anyone help me out I would like to make it for Father's Day.
Thanks in advance.

Did the sauce have cheese in it? Was it similar to what people refer to as
an "Alfredo" sauce or did it seem more like a white wince sauce? With a
little more info I might be able to extrapolate something for you 🙂

Another thought - if you know who prepared the dish (restaurant or whatever)
sometimes they aren't at all hesitant to divulge all or part of a recipe if
you rave enough about how much you loved it.

Jill

Ninip said:

Hi everyone
I am looking for a recipe that we had at an Italian dinner & dance party we
went to.

It had bowtie(butterfly shape) pasta and peas in a white sauce. It was yummy
and would like to make it at home.
I can't remember if it had anything else in it. But for sure there was no
tomatoes.

Can anyone help me out I would like to make it for Father's Day.
Thanks in advance.

Buy a jar of RAGU ( or WalMart ) Alfredo sauce....
Heat, add a pkg of frozen baby peas,
sprinkle with garlic powder..

Toss with cooked bowties.

<rj>

"Ninip" <[email hidden]> wrote in message
news:YuXre.1692716$Xk.1067304@pd7tw3no...

Quoted message said:

Hi everyone
I am looking for a recipe that we had at an Italian dinner & dance party

we

Quoted message said:

went to.

It had bowtie(butterfly shape) pasta and peas in a white sauce. It was

yummy

Quoted message said:

and would like to make it at home.
I can't remember if it had anything else in it. But for sure there was no
tomatoes.

Can anyone help me out I would like to make it for Father's Day.
Thanks in advance.

This is my version of a sauce that is normally served with a combination of
yellow and green fettuccine noodles. The dish is called "paglia e fieno" or
"straw and hay" because of the two toned pastas. It is best served with
freshly shucked baby peas but frozen baby peas can be substituted. It is
basically a cream sauce with parmesan cheese, butter, minced onion, chopped
prosciutto or pancetta and the baby peas. You make the sauce in the time it
takes to bring the water to a boil and to cook the pasta. You can use
bowties if you want but this sauce is best with a stranded pasta like
fettuccine or linguine IMO.

Parmesan Cream Sauce with Peas (or or "alla Panna con Parmigiano e Piselli"
if you want it to sound more authentic ;-))

3 tbl unsalted butter
1 small onion, finely minced
3 oz pancetta or prosciutto, slivered
1 cup heavy cream
1 cup freshly shucked baby peas or substitute frozen baby peas, thawed (you
can add more or less depending on your fondness for peas)
1/2 to 1 cup freshly grated parmesan cheese (only parmigiano-reggiano
recommended)
Minced fresh Italian (flat leaf) parsley for garnish (optional)
Salt and freshly ground pepper to taste

Melt butter in a skillet large enough to latter hold all of the cooked and
drained pasta over medium heat. If using pancetta add it to the skillet and
cook for about 3 minutes, stirring as needed, then add onion and cook till
onion is translucent. Add 1/2 cup of the cream and bring to a boil then
reduce heat to a simmer and let the cream reduce and thicken slightly. If
using prosciutto this is the time to add it to the pan along with the peas.
Cook at a simmer for 2 to 3 minutes then remove pan from the heat. Cook
your pasta and drain it. This is more than sufficient to sauce 1 lb of
pasta but if you like it 'saucier' increase the sauce or reduce the amount
of pasta. Add the remaining 1/2 cup cream and let it come to a boil. You
can through in a tbl or 2 of butter if you want to thoroughly decadent ;-).
Reduce heat to a simmer again, check seasoning adding a generous amount of
pepper. Add the pasta, stirring for a minute or two or until the pasta is
well coated. Add the 1/2 cup parmesan cheese and stir well. Serve
garnished with the minced parsley and additional parmesan cheese passed at
the table.

Enjoy!

Kate

Ninip said:

Hi everyone
I am looking for a recipe that we had at an Italian dinner & dance party we
went to.

It had bowtie(butterfly shape) pasta and peas in a white sauce. It was yummy
and would like to make it at home.

Well, looking up those recipes made me want to try it.

I boiled up the bow ties about 13 minutes to aldente stage, While the
pasta was in the pot, I chopped up some onion and sauted it in a pan
with some EVOO. When they were almost translucent, I added 3 cloves
of fresh garlic (smushed and chopped). After a few minutes, I dumped
in a 1/2 pint of heavy cream and let it simmer down until reduced by
1/3 to 1/2. I threw in several handfuls of fresh quattro formaggio
cheese (the end result wasn't overly cheesey) and added a dash of salt
& pepper to taste.

When the pasta was ready, I dumped in a bag of frozen petit peas to
take the chill off them and then drained everything at once. I dumped
the pasta/pea mixture into the pan with the cheese sauce and combined
everything.

I like cheese with pork, so I served up the pasta with grilled pork
chops.

It was very good! I'll make that again.