Farfalle Pasta with Peas, Feta and Dill

How to make farfalle pasta with peas and dill

This farfalle pasta recipe is incredibly easy to make and is ready in under 30 minutes. Here are the basic steps:

• Cook the pasta to al dente in salted water. Throw in the frozen peas for the last minute or so. Then drain the pasta and peas and run under cold water to prevent them from cooking further.
• While the pasta cooks, make the dressing, a simple combination of oil, vinegar, salt and pepper. Add a smashed garlic clove to the dressing and let it sit in the dressing while the pasta cooks. The garlic leaves behind a delicate flavor that doesn’t overpower the dish.
• When the pasta is done, toss it with the dressing and crumble in the feta cheese and sprinkle with chopped fresh dill.

How to store this farfalle pasta

This farfalle pasta is best enjoyed right away, but leftovers keep well in the fridge for a few days if stored in an airtight container. Although we enjoy this easy pasta recipe warm when we first serve it, it’s also delicious eaten straight from the fridge while it’s still cold. The vinegar dressing the pasta is tossed in makes it taste like a pasta salad, and the dill keeps the leftovers tasting fresh.

Recipe Ingredients

• 1 pound whole wheat farfalle (bow-tie) pasta
• 1 ½ cup peas (frozen or fresh)
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 garlic clove
• ⅔ cup feta cheese crumbles
• ⅓ cup chopped fresh dill
• Additional salt and pepper to taste

Recipe Instructions

1. Start a pot of boiling salted water (using ½ tablespoon kosher salt). Add the pasta and cook until al dente; add 1 ½ cup peas to the boiling water in the last 1 minute. Drain the pasta and peas, and rinse under cold water briefly to cool.
2. While the pasta cooks, in a bowl whisk together 2 tablespoons olive oil, 2 tablespoons white wine vinegar, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Smash 1 garlic clove and add it to the bowl to marinade while the pasta cooks.
3. When the pasta is done, remove the garlic clove from the dressing. Pour the dressing over the drained pasta and add ⅓ cup feta cheese crumbles and ⅓ cup chopped fresh dill. Top with additional kosher salt and fresh ground pepper to taste.