I double this recipe and it's gone quickly. With 16 oz of pasta there are plenty of leftovers. It's really quick. I even cooked up some chicken breasts to go along with it. I sauteed them in the butter and sprinkled the red pepper (I didn't use that much- just a few sprinkles) on them and then added it to the pasta. It would be better with frozen peas, but I had canned, so I used them. This isn't my picture, and those aren't farfalle pasta noodles.
Pasta with Sweet Peas
- 4 ounces farfalle pasta (bowtie noodles)
- 2 cups water
- 1 tablespoon chicken bouillon granules
- 1/4 cup canned green peas
- 1 teaspoon butter
- 1 teaspoon crushed red pepper flakes (optional)
- In a small pot cook farfalle pasta with the 2 cups of water. Add chicken bouillon and boil until water has reduced.
- Stir in butter and peas. Add red pepper flakes, if desired.
- Serve with sprinkled parsley on top.
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