Farfalle Pasta with Peas, Feta and Dill

In Healthy Dinner Recipes/ Side Dishes & Salad Recipes

Farfalle Pasta with Peas, Feta, and Dill

It’s Memorial Day weekend, and instead of travelling, we decided to stay home. It’s been a busy season for us, even busier now that we’re now getting ready to put our house on the market. We’ve been cleaning and organizing our house from top to bottom, and doing all those projects on the To Do list that never seemed to get done. It’s amazing how therapeutic de-cluttering a closet or reorganizing a pantry feels.

In the midst of the cleaning spree, we decided to take a lunch break. With some dill in the garden, feta crumbles in the fridge, and peas from the freezer (though fresh peas are nearly in season now), we decided to go for a quick pasta salad. It turned out addictingly good. Thanks to Jeanine for a great idea on placing a smashed garlic clove in the dressing while the pasta cooks, then removing it before enjoying. We loved this pasta and couldn’t get enough. It would be a wonderful dish to bring to a pitch in or potluck, since it’s so easy to prepare.

We’ve never been ones for being neat and organized, but as we get older, the more we crave the calming feeling of neat and tidy living spaces, and the thought of simple living. We’ve been purging like crazy from our closets, which is actually pretty cathartic — kind of like soul cleaning. Out with the old, dusty, and cluttered, and in with a more mindful, clean and simple way of living (fingers crossed!). And this simple pasta is a good place to start.

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Farfalle Pasta with Peas and Dill


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  • Author: a Couple Cooks
  • Yield: 4

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
  • 1/4 teaspoon black pepper
  • 1 garlic clove
  • ⅔ cup feta cheese crumbles
  • ⅓ cup chopped fresh dill
  • Additional salt and pepper to taste

Instructions

  1. Start a pot of boiling salted water (using ½ tablespoon kosher salt). Add the pasta and cook until al dente; add 1 1/2 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 canning jar, mix together 2 tablespoons olive oil, 2 tablespoons white wine vinegar, ¼ teaspoon kosher salt, and 1/4 teaspoon black pepper (alternatively, whisk the ingredients together in a small bowl). 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 1/3 cup chopped fresh dill. Top with additional kosher salt and fresh ground pepper to taste.

Notes

Some inspiration from Love and Lemons

 

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.

10 Comments

  • Reply
    Sarah
    May 27, 2013 at 12:28 am

    YUM! Simple, sweet, summery and perfect. And with dill, my absolute favourite herb. This would be perfect on a spring picnic blanket.

  • Reply
    Tieghan
    May 27, 2013 at 12:31 am

    YUM! The is beautiful and I love that it is so simple! Perfect for summer!

  • Reply
    Belinda @themoonblushbaker
    May 27, 2013 at 7:35 am

    Love and lemons has the best pasta salad/tosses right? Even though it is cold down under, I still I am sucker for cold pasta as a quick meal. I think this would be great if some pepper watercress is thrown in too.

  • Reply
    Katrina @ Warm Vanilla Sugar
    May 27, 2013 at 9:21 am

    This pasta looks so fresh and tasty! Love this idea!

  • Reply
    Annie
    May 27, 2013 at 11:20 am

    This is beautiful and I can taste it!

  • Reply
    Amy
    May 27, 2013 at 3:44 pm

    This pasta dish looks so delicious Sonja!! Mint and dill like the perfect addition to the peas!! Love it!
    xox Amy

  • Reply
    Christy@SweetandSavoring
    May 28, 2013 at 1:18 am

    You’re right, this does seem easy and so yummy! Dill is truly an under appreciated herb. Love it!

  • Reply
    MANDY@WAITINGONMARTHA
    May 29, 2013 at 3:52 pm

    Thanks for sharing this recipe! Sounds delicious and so easy (which is always a plus)!

  • Reply
    Loryn
    April 10, 2014 at 8:54 pm

    It would be really good to note in the recipe that it’s 1/3 cup of FRESH dill. Trust me, you definitely don’t want to put 1/3 of dry dill in this! It was edible, but barely.

    • Reply
      Alex
      April 11, 2014 at 9:27 am

      Oh no! So sorry. The post is updated now, thanks for the feedback!

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