Ready in less than 30 minutes, this farfalle pasta with peas, feta and dill is the ultimate easy weeknight dinner. Bonus: it’s vegetarian!
It’s been a busy season for Alex and me, 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. We needed something quick, easy and delicious. And in that moment, this farfelle pasta was born.
An easy pasta recipe created in a moment of hunger!
Somehow, this farfalle pasta salad was created with only items we had onhand in a moment of hunger! We had fresh dill in the garden, feta crumbles in the fridge, and green peas in the freezer. We decided to go for it and make up a quick farfalle pasta salad. It turned out seriously good, so we knew we had to share this recipe.
Thanks to Jeanine for the 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 farfalle pasta is a good place to start.
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.
Looking for more vegetarian pasta recipes?
- Roasted Tomato White Cheddar Mac and Cheese
- Creamy Vegan Pasta Marinara
- Orecchiette Pasta with Lemon and Asparagus
- Spring Vegetarian Carbonara
- Gemelli Pasta with Fire Roasted Tomatoes
- Lemon and Arugula Rigatoni
- Cacio e Pepe (Cheese and Pepper Pasta)
This farfalle pasta recipe is…
Vegetarian.
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Farfalle Pasta with Peas and Dill
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Description
Ready in less than 30 minutes, this farfalle pasta with peas, feta and dill is the ultimate easy weeknight dinner. Bonus: it’s vegetarian!
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
Instructions
- 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.
- 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.
- 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.
Notes
Some inspiration from Love and Lemons
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: farfalle pasta, vegetarian pasta recipe
YUM! Simple, sweet, summery and perfect. And with dill, my absolute favourite herb. This would be perfect on a spring picnic blanket.
YUM! The is beautiful and I love that it is so simple! Perfect for summer!
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.
This pasta looks so fresh and tasty! Love this idea!
This is beautiful and I can taste it!
This pasta dish looks so delicious Sonja!! Mint and dill like the perfect addition to the peas!! Love it!
xox Amy
You’re right, this does seem easy and so yummy! Dill is truly an under appreciated herb. Love it!
Thanks for sharing this recipe! Sounds delicious and so easy (which is always a plus)!
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.
Oh no! So sorry. The post is updated now, thanks for the feedback!