Bowties with Peas and Potatoes

By July 16, 2010Uncategorized


Salt and pepper

1 pound bowtie pasta

1/2—3/4 lb potatoes, peeled and cut into 1/2-inch cubes

1 cup frozen peas

1 cup fresh basil leaves

1/2 cup fresh tarragon leaves

1/3 cup shelled natural pistachios

1/4 to 1/3 cup vegetable or chicken broth

1 large clove garlic, chopped

1 teaspoon grated lemon or orange peel

1/4 cup extra-virgin olive oil

2/3 cup grated parmigiano-reggiano cheese

Bring a large pot of water to a boil, salt it, add the pasta and cook for 5 minutes. Add the potatoes and cook for 5 more minutes, then stir in the peas for 1 minute and drain, reserving 1 ladleful of the pasta cooking water. While the pasta is working, using a food processor, combine the basil, tarragon, pistachios, vegetable broth, garlic and lemon peel; season with salt and pepper. Process, pouring in the olive oil in a steady drizzle, until coarsely pureed. Transfer to a large bowl and stir in the reserved pasta cooking water. Add the pasta, potatoes and peas and toss vigorously for 1 minute to coat the pasta. Top with the cheese and toss well.



Author Terra

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