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In Jennie's Kitchen: Cooking on Instinct: farfalle with lemon, walnuts and parmesan
jenniferperillo wants to cook this
2 to 4
- 2 teaspoons extra-virgin olive oil
- 2 Tablespoons butter
- 3 cloves of garlic, smashed
- 10 walnuts, shelled and coarsely chopped
- 1/4 cup milk
- Salt and freshly ground pepper, to taste
- zest of 1 lemon
- 1/4 cup frozen peas
- 8 ounces farfalle pasta, cooked according to package directions
- 8 ounces farfalle (bowtie) pasta, cooked according to package directions
- 1 large tomato (or 2 small), chopped
- Extra virgin olive oil
- handful of cilantro, roughly chopped
