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| Pasta with Sweet Peas |
"Easy to double or triple for large servings. Very brief and clean for when you are in a rush. Garnish with fresh parsley."
Ingredients :
- four ounces farfalle pasta
- 2 cups water
- 1 tablespoon bird bouillon granules
- 1/4 cup canned green peas
- 1 teaspoon butter
- 1 teaspoon overwhelmed crimson pepper flakes (optionally available)
Instructions :
| Prep : | Cook : 1M | Ready in : |
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- In a small pot cook dinner farfalle pasta with the 2 cups of water. Add bird bouillon and boil until water has decreased.
- Stir in butter and peas. Add red pepper flakes, if favored.
- Serve with sprinkled parsley on top.
Notes :
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