Hi everyone
I am looking for a recipe that we had at an Italian dinner & dance party we
went to.

It had bowtie(butterfly shape) pasta and peas in a white sauce. It was yummy
and would like to make it at home.
I can't remember if it had anything else in it. But for sure there was no
tomatoes.

Can anyone help me out I would like to make it for Father's Day.
Thanks in advance.

Ninip wrote:
> Hi everyone
> I am looking for a recipe that we had at an Italian dinner & dance
> party we went to.
>
> It had bowtie(butterfly shape) pasta and peas in a white sauce. It
> was yummy and would like to make it at home.
> I can't remember if it had anything else in it. But for sure there
> was no tomatoes.
>
> Can anyone help me out I would like to make it for Father's Day.
> Thanks in advance.

Did the sauce have cheese in it? Was it similar to what people refer to as
an "Alfredo" sauce or did it seem more like a white wince sauce? With a
little more info I might be able to extrapolate something for you

Another thought - if you know who prepared the dish (restaurant or whatever)
sometimes they aren't at all hesitant to divulge all or part of a recipe if
you rave enough about how much you loved it.

Jill

On Wed, 15 Jun 2005 15:07:36 GMT, "Ninip" > wrote:

>Hi everyone
>I am looking for a recipe that we had at an Italian dinner & dance party we
>went to.
>
>It had bowtie(butterfly shape) pasta and peas in a white sauce. It was yummy
>and would like to make it at home.
>I can't remember if it had anything else in it. But for sure there was no
>tomatoes.
>
>Can anyone help me out I would like to make it for Father's Day.
>Thanks in advance.
>

Buy a jar of RAGU ( or WalMart ) Alfredo sauce....
Heat, add a pkg of frozen baby peas,
sprinkle with garlic powder..

Toss with cooked bowties.



<rj>

"Ninip" > wrote in message
news:YuXre.1692716$Xk.1067304@pd7tw3no...
> Hi everyone
> I am looking for a recipe that we had at an Italian dinner & dance party
we
> went to.
>
> It had bowtie(butterfly shape) pasta and peas in a white sauce. It was
yummy
> and would like to make it at home.
> I can't remember if it had anything else in it. But for sure there was no
> tomatoes.
>
> Can anyone help me out I would like to make it for Father's Day.
> Thanks in advance.
>
>
This is my version of a sauce that is normally served with a combination of
yellow and green fettuccine noodles. The dish is called "paglia e fieno" or
"straw and hay" because of the two toned pastas. It is best served with
freshly shucked baby peas but frozen baby peas can be substituted. It is
basically a cream sauce with parmesan cheese, butter, minced onion, chopped
prosciutto or pancetta and the baby peas. You make the sauce in the time it
takes to bring the water to a boil and to cook the pasta. You can use
bowties if you want but this sauce is best with a stranded pasta like
fettuccine or linguine IMO.

Parmesan Cream Sauce with Peas (or or "alla Panna con Parmigiano e Piselli"
if you want it to sound more authentic ;-))

3 tbl unsalted butter
1 small onion, finely minced
3 oz pancetta or prosciutto, slivered
1 cup heavy cream
1 cup freshly shucked baby peas or substitute frozen baby peas, thawed (you
can add more or less depending on your fondness for peas)
1/2 to 1 cup freshly grated parmesan cheese (only parmigiano-reggiano
recommended)
Minced fresh Italian (flat leaf) parsley for garnish (optional)
Salt and freshly ground pepper to taste

Melt butter in a skillet large enough to latter hold all of the cooked and
drained pasta over medium heat. If using pancetta add it to the skillet and
cook for about 3 minutes, stirring as needed, then add onion and cook till
onion is translucent. Add 1/2 cup of the cream and bring to a boil then
reduce heat to a simmer and let the cream reduce and thicken slightly. If
using prosciutto this is the time to add it to the pan along with the peas.
Cook at a simmer for 2 to 3 minutes then remove pan from the heat. Cook
your pasta and drain it. This is more than sufficient to sauce 1 lb of
pasta but if you like it 'saucier' increase the sauce or reduce the amount
of pasta. Add the remaining 1/2 cup cream and let it come to a boil. You
can through in a tbl or 2 of butter if you want to thoroughly decadent ;-).
Reduce heat to a simmer again, check seasoning adding a generous amount of
pepper. Add the pasta, stirring for a minute or two or until the pasta is
well coated. Add the 1/2 cup parmesan cheese and stir well. Serve
garnished with the minced parsley and additional parmesan cheese passed at
the table.

Enjoy!

Kate

"Kate B" > wrote in message
ink.net...


<snip>


> 1/2 to 1 cup freshly grated parmesan cheese (only parmigiano-reggiano
> recommended)

<more snip>

Recommendation buy the best parmigiano-reggiano you can afford the difference
it makes is amazing.

BTW I thought the name was due to the thin strips of the ham in contrast to the
pasta.

Dimitri

On Wed, 15 Jun 2005 15:07:36 GMT, Ninip wrote:

> Hi everyone
> I am looking for a recipe that we had at an Italian dinner & dance party we
> went to.
>
> It had bowtie(butterfly shape) pasta and peas in a white sauce. It was yummy
> and would like to make it at home.

Well, looking up those recipes made me want to try it.

I boiled up the bow ties about 13 minutes to aldente stage, While the
pasta was in the pot, I chopped up some onion and sauted it in a pan
with some EVOO. When they were almost translucent, I added 3 cloves
of fresh garlic (smushed and chopped). After a few minutes, I dumped
in a 1/2 pint of heavy cream and let it simmer down until reduced by
1/3 to 1/2. I threw in several handfuls of fresh quattro formaggio
cheese (the end result wasn't overly cheesey) and added a dash of salt
& pepper to taste.

When the pasta was ready, I dumped in a bag of frozen petit peas to
take the chill off them and then drained everything at once. I dumped
the pasta/pea mixture into the pan with the cheese sauce and combined
everything.

I like cheese with pork, so I served up the pasta with grilled pork
chops.

It was very good! I'll make that again.