Bow-Tie Primavera

Bow-Tie Primavera
Photo by Scott Phillips


  • 2 Tbs. olive oil
  • 4 oz. asparagus, woody stem ends snapped off; tips and remaining stalk cut into 1-inch lengths
  • 2 cloves garlic, minced
  • 1 lb. dried bow-tie pasta (farfalle)
  • 10 oz. spinach, stemmed and washed
  • Coarse salt
  • 1 cup (4 to 5 oz.) frozen baby green peas
  • + 5 more ingredients
    • ½ cup freshly grated Parmesan (about 1-½-oz.); more for serving
    • ½ tsp. dried red chile flakes
    • Freshly ground black pepper
    • ¼ cup heavy cream
    • 1 can (14-½ oz.) diced tomatoes, with their liquid

While preparing the ingredients, bring 4 qt. water to a boil over medium-high heat in a large pot; add 2 Tbs. salt and the pasta to the boiling water. Cook the pasta, stirring frequently, until it starts to soften, about 7 minutes, and then add the asparagus. When the pasta and the asparagus are...

View full recipe at Fine Cooking


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