Farfalle Pasta & Green Peas Salad (“Butterflies in the Field”)

  • Yield : 4 servings
  • Servings : 4 servings
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe by Chef Stefano Masanti


Step 1

1. For the pasta, cook the farfalle according to the instructions on the box. Strain and reserve in a boil and mix with a small amount of extra virgin olive oil.

Step 2

2. For the pea cream, pour the peas in a blender and add the hot water and blend until smooth. Season with salt and pepper.

Step 3

3. Pour the pea cream into rimmed plates or shallow bowls and add the farfalle like butterflies in a field. Top with the edible flowers and pea shoots and drizzle with extra virgin olive oil.


  • 8 oz Barilla Farfalle
  • 2 oz salt, for the pasta water
  • 1 lb frozen green peas
  • 1 cup boiling water
  • salt and pepper, to taste
  • Edible flowers, optional
  • Pea shoots
  • Extra virgin olive oil
Recipe Type: ,
Chef Recommended Cuts
  • Farfalle
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