Name: Pea Pesto Farfalle
Yield: 2 servings
Ingredients: fresh basil leaves; toasted walnuts; fresh peas (English peas recommended); grated Parmesan cheese; garlic cloves; salt; Farfalle pasta; Additional tbsp grated Parmesan cheese for serving; For Serving; crème fraîche (optional, can substitute with sour cream); Drizzle of olive oil; Chili flakes

Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Pea Pesto Farfalle

Cook the Farfalle pasta in a pot of boiling salted water according to package instructions. Drain, reserving one cup of cooking water. Aim for al dente.

Make the pesto: In a skillet over medium heat, add a bit of olive oil or unsalted butter and cook the peas with 2 tbsp water for about 5 minutes. Let cool. Using a pestle and mortar or food processor, combine garlic, walnuts, and salt. Add peas, basil leaves, 1/4 cup grated Parmesan cheese, and 1/4 cup olive oil; grind until finely minced, add a bit water if needed. Process until well combined.

Final Steps: In a skillet over low heat, add cooked pasta, 3 tbsp. pesto, reserved pasta water, and 1 tbsp Parmesan cheese. Mix well and cook for a few minutes. Add the remaining Parmesan and cook until the pasta is well cooked and the sauce has thickened. Serve in a bowl with crème fraîche, chili flakes, and a drizzle of olive oil.

Additional  tbsp grated Parmesan cheese for serving

crème fraîche (optional, can substitute with sour cream)

Yarin Shachagi

Pea Pesto Farfalle

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