Bow Tie Pasta with Green Peas, Tomato, Asiago
On Monday I shared my less than an hour Stuffed Chicken Pockets with Cremini Mushrooms, Green Onions and Asiago. Guess what else you can prepare alongside that dish within that same hour?
Yes. In the very same hour of preparing your stuffed chicken pockets you can whip up this delicious Bow Tie Pasta with Green Peas, Tomato, Asiago as the complimentary side.
Of course, you could prepare this Bow Tie combination and serve it all by itself. But these pretty cooked Bow Ties with green and red specks really do look so lovely decoratively arranged with the sliced stuffed chicken on top.
One time saver in creating any food spread is using a couple of same ingredients that combine nicely in multiple dishes which also saves you time by chopping a whole batch of ingredients at once. In this case the scallions are incorporated in both the chicken pockets and today’s bow tie pasta dish. Whenever you use this method you can then distribute amounts of your finished prep according to the recipe measurements or approximations.
The Asiago cheese was shredded once and also then used for both the Stuffed Chicken Pockets and today’s Bow Tie Pasta with Green Peas, Tomato, Asiago.
Peas, peas, peas, they go with most anything and lets face it, unless you are hand picking from the pods, there is nothing difficult about throwing some baby sweet peas into a dish. Besides a little added nutrition, peas add a pop of color and dimension to most any dish including today’s Bow Tie Pasta preparation.
Yum. Like I said. In less than an hour you can transform your plain chicken breast dinner to a healthy meal of flavorful elegance. Yes. In less than an hour.
- 1 pound bow tie pasta (farfelle) cooked in salted boiling water, 1/2 cup pasta water reserved, then drained
- 2 tablespoons butter plus 2 more tablespoons, plus an optional little more for added creaminess
- 3 green onions, chopped finely
- 1 plum tomato, chopped
- 1 cup frozen baby green peas
- couple pinches coarse kosher salt, more or less to taste
- few grinds of fresh cracked black pepper
- 1/8 cup Asiago cheese for topping, fresh grated Parmesan may alternatively be used
- On low heat melt 2 tablespoons of the butter in a large sized skillet, tumble in green onions, cook two minutes.
- Stir in the tomatoes, continue cooking around three minutes.
- Topple in the peas, stir through, cook another minute.
- Toss in the hot cooked pasta, stir through with pan ingredients.
- Pour in reserved pasta water, fold through, cook a minute or two then add in the remaining butter, salt, and pepper, blend well and continue cooking another few minutes until the sauce thickens a bit. Check seasoning, add in more salt, pepper, or butter to taste. Transfer to a platter sprinkle over the shredded Asiago cheese.
This dish is excellent topped with my Chicken Breast Pockets with Cremini Mushrooms, Green Onions, Asiago